Vanilla Coconut Jam Cake

Vanilla Coconut Jam Cake-LIFE SMART by Carrie Dorr

Vanilla Cake


Yields Three 6 inch layers or two 8 inch layers


  1. 1 cup coconut oil, melted plus more for greasing the pans

  2. 1 cup coconut flour

  3. 1/2 tsp baking soda

  4. 1/2 tsp Himalayan pink sea salt 

  5. 1 cup maple syrup 

  6. 8 large eggs

  7. 1 tbsp vanilla extract

  8. 1 cup coconut whipped cream (recipe below)

  9. 1 1/2 cups raspberry jam filling (recipe below)


  1. Preheat the oven to 350 degrees. Line three 6 inch cake pans or two 8 inch cake pans with parchment paper rounds, then grease the sides of the pans with coconut oil.

  2. In a large bowl, whisk together the flour, baking soda and salt. In a separate large bowl, combine the coconut oil, maple syrup, eggs and vanilla. A little at a time, add the dry ingredients to the wet, stirring until the batter forms. 

  3. Divide the batter evenly among the prepared pans and bake for about 25 minutes, until a toothpick inserted into the center comes out clean. Invent the cakes onto racks and allow to cool completely. 

  4. Slice each cake round in half horizontally with a long serrated knife. Place one later on a cake plate and top with 1 tablespoon of the raspberry jam, then 2 tablespoons of the coconut whipped cream, smoothing each evenly over the entire surface. Add another cake layer and repeat. Continue until all layers have been used and top with final layer with the remaining jam and coconut whipped cream. Refrigerate until ready to serve. 

Raspberry Jam Filling


Yields 2 cups 


  1. 2 cups fresh or frozen raspberries

  2. 3 tbsp maple syrup

  3. 1 tbsp fresh lemon juice


  1. In a medium saucepan over medium heat, combine the raspberries, maple syrup and lemon juice. Cook, stirring and mashing the berries, for 8 to 10 minutes, until the juices have been released and thickened. Remove the pan from the heat and allow the jam to cool.

  2. Transfer the jam to a glass jar. Refrigerate until ready to use, for up to 5 days. 

Coconut Whipped Cream


Yields 2 cups


  1. Two 13.5 oz cans full-fat coconut milk, refrigerated overnight 

  2. 2 tbsp maple syrup

  3. 1 tbsp vanilla extract 


  1. Remove the solid coconut cream that has risen to the top of the can, and spoon it into a stand mixer fitted with a whisk attachment. Beat the coconut cream on high speed until it begins to thicken and peaks form. The remaining coconut water can be added, one teaspoon at a time, if the whipped cream is too thick. Otherwise, discard it.

  2. Using a rubber spatula, slowly fold in the maple syrup and vanilla. Transfer the whipped cream to a metal or glass bowl, cover and refrigerate until ready to use.