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Mini Coconut Cakes with Kaya Jam

Mini Coconut Cakes with Kaya Jam

5 from 1 vote
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Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 2 cakes
Author: Swah


Coconut Sponge Cake

  • 225 g butter at room temperature
  • 225 g caster sugar
  • 1 tsp coconut essence
  • 4 eggs
  • 225 g self-raising flour
  • 1 tsp baking powder

Cream cheese Icing

  • 2 cups sifted icing sugar
  • 50 g butter at room temperature
  • 125 g cream cheese at room temperature
  • Kaya Jam to fill
  • Toasted coconut flakes to decorate


Coconut Sponge Cake

  • Preheat the oven to 180°C and grease 2 x 20cm wide rectangular cake tins.
  • Beat butter and sugar together with an electric mixer until pale.
  • Add the coconut essence, then the eggs one at a time, beating well after each addition.
  • Add in the flour and baking powder and beat until just combined.
  • Divide the mixture between prepared tins and bake for 15-20 mins until lightly golden brown.
  • Cool on a wire rack before assembling.

Cream Cheese Icing

  • Cream the butter and icing sugar together until well mixed.
  • Add the cream cheese in cubes slowly until incorporated. Continue mixing for 5 minutes until the icing is light and fluffy.

To assemble

  • Once the cake has completely cooled down, use a round cookie cutter to cut out small cake circles. Mine was approximately 10cm in diameter.
  • Place the first layer of cake down and spoon on 1 tbsp of Kaya jam, spread right to the edge. Then top with 1 tbsp of cream cheese icing.
  • Add the next layer and repeat. For the top layer, smooth over a generous layer of cream cheese and decorate with some toasted coconut flakes.