How To Make Matamis Na Bao (Coconut Jam) Cake
Matamis Na Bao (Coconut Jam) Cake is made with a box mix (yes really!) and simply frosted with coconut jam. It’s a quick and nice treat to have during the week.
Servings: 16 Slices
Ingredients
- 1 Box Miss Jones Vanilla Cake Mix
- 3 Large Room Temperature Eggs
- ½ Cup Room Temperature Coconut Milk
- ½ Cup Melted Coconut Oil
- 1 Cup Matamis Na Bao (Coconut Jam) 2 Tablespoons Measured Out
- 1 Cup Mixed Berries
Instructions
- Pre-Heat Oven to 350C. Line two 9 inch round cake tins with parchment paper and spray the sides with coconut oil.
- Mix the eggs, coconut milk, oil and coconut jam together until nice and smooth. Add in the cake mix and mix until there are no lumps.
- Divide the mixture equally between the 2 pans and bake for 20-25 minutes.
- Leave to cool in the tins for 10 minutes and then unmold from the tins. And cool completly on a wire rack.
- Frost the top of the cake with the remaining Matamis Na Bao. Enjoy with summer berries.
Notes
You can use any cake mix. Just adjust the quantities of the wet ingredients if needed.
My favorites are Simple Mills and Miss Jones Baking Co.
I used Miss Jones Bakes in this recipe which makes two 9 inch cakes so you have the choice to freeze one and eat one. It keeps on the counter for 3 days. If you think you will need more time to eat it, I would just put it in the refrigerator and it will keep longer to 5 days. You can pop it in quick in the microwave for 10 seconds to refresh it.
You can purchase the Matamis Na Bao (Coconut Jam) made with coconut nectar at Chibundle.