Tuvaluan Coconut Jam Cake

Ingredients

In this Tuvaluan adaptation of the Kentucky Jam Cake, we incorporate traditional Tuvaluan ingredients and flavors. The original recipe is transformed by replacing the traditional American ingredients with Tuvaluan staples such as coconut, tropical fruits, and coconut jam. The result is a cake that captures the essence of Tuvaluan cuisine, offering a unique and delicious twist on the classic American dessert. We alse have the original recipe for Kentucky Jam Cake, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120ml) pineapple juice 1/2 cup (120ml) pineapple juice
• 1/2 cup (120ml) mashed ripe banana 1/2 cup (120ml) mashed ripe banana
• 1/2 cup (120g) coconut jam 1/2 cup (120g) coconut jam
• 1/2 cup (60g) toasted coconut flakes, for garnish 1/2 cup (60g) toasted coconut flakes, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 16g, 10g
• Carbohydrates (total, sugars): 54g, 34g
• Protein: 4g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. 3.
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk and pineapple juice. Mix until just combined.
6. 6.
   Fold in the mashed banana until evenly incorporated.
7. 7.
   Divide the batter equally between the prepared cake pans.
8. 8.
   Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. 9.
   Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
10. 10.
    Once the cakes have cooled, spread the coconut jam evenly over one cake layer. Place the second cake layer on top.
11. 11.
    Frost the top and sides of the cake with the coconut frosting.
12. 12.
    Garnish with toasted coconut flakes.
13. 13.
    Serve and enjoy!

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Coconut jam — Use a high-quality coconut jam for the best flavor. If unavailable, you can make your own by simmering coconut milk and sugar until thickened.

Tips & Tricks

• To enhance the tropical flavors, you can add a tablespoon of rum to the cake batter.
• For a more festive touch, decorate the cake with fresh tropical fruits such as sliced mangoes or passion fruit.
• If you prefer a lighter frosting, you can substitute whipped coconut cream for the coconut frosting.
• Make sure the cakes are completely cooled before spreading the coconut jam to prevent it from melting.
• Toast the coconut flakes in a dry skillet over medium heat until golden brown for a nutty flavor.

Serving advice

Serve the Tuvaluan Coconut Jam Cake at room temperature for the best texture and flavor. It pairs well with a cup of Tuvaluan kava tea or a refreshing glass of coconut water.

Presentation advice

To make the cake visually appealing, frost it smoothly with the coconut frosting and sprinkle the toasted coconut flakes generously on top. You can also add edible flowers or tropical fruit slices as a decorative touch.