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My heart-shaped cake (raspberry & coconut cake) is great for any special occasion or loved one. Its flavor is raspberry and coconut, similar to a Victoria sponge, with a twist.
Raspberry and coconut is a classic flavor combination that I absolutely love! The homemade raspberry jam filling, paired with a coconut cream frosting, makes for a delicious heart-shaped cake that is perfect for any celebration. Whether it’s for afternoon tea, a family gathering, or a special occasion like Valentine’s Day, an anniversary, or a Mother’s Day, this cake is sure to impress.
Table of Contents
Watch the heart-shaped cake video
Ingredients
- Plain flour( All-Purpose Flour)
- Sugar
- Butter
- Coconut milk
- Shredded coconut (I use the fine leftover pulp from this coconut milk recipe)
- Eggs
- Vanilla extract
- Baking powder
- Salt
- Coconut cream
- Raspberry jam
- Edible flowers for garnish (optional)
How I make it
Prepare the heart cake batter: To begin, combine the softened butter and sugar in a bowl and whisk them using an electric mixer until the sugar is fully incorporated. Next, add coconut milk, eggs, and vanilla extract to the mixture, and whisk again to combine.
Mix the flour, baking powder, and salt in a separate bowl. Then, fold the dry ingredients into the wet mixture. Finally, add the shredded coconut and fold it in again.
Bake and decorate: Preheat the oven to 325ºF/170ºC fan-assisted. Spread the mixture into greased heart tins and bake for about 35-40 minutes. The cake sponge is ready when it becomes lightly golden. Let it rest for 5 minutes, then remove it from the tins to completely cool.
Carefully cut through the middle of the cakes to split them in half. Whisk the coconut cream to make it light and fluffy.
To assemble the cake, spread raspberry preserve on one sponge, spread coconut cream on the other half, and sandwich the halves together. To make the raspberry and coconut cake extra pretty, cover it with coconut cream, sprinkle it with shredded coconut, and arrange edible flowers on top.
More celebration cake recipes
If you try this recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Heart shaped cake
Equipment
Ingredients
- 2 cups plain flour
- ½ cup sugar I used brown sugar
- 7 oz butter softened
- ½ cup coconut milk
- 4 eggs
- 1 cup shredded coconut
- 1 tsp vanilla extract
- 1 tbsp baking powder
- Pinch salt
- 1.5 cups coconut cream
- 1/2 cup raspberry jam
- edible flowers optional
Instructions
- Mix the softened butter and the sugar and whisk with an electric mixer until the sugar is well incorporated.
- Add the coconut milk, eggs and vanilla extract and whisk again.
- In a separate bowl, mix the flour with the baking powder and salt.
- Fold the dry ingredients into the wet then add the shredded coconut and fold again.
- Preheat the oven to 325ºF/170ºC Fan Assisted.
- Spread the mixture into a greased tin and bake for 35-40 minutes at 325ºF/170ºC Fan Assisted. The cake is ready when it becomes lightly golden. Remove it from the oven and let it rest for 5 minutes, then remove it from the tin to cool.
- Carefully cut through the middle of your cake to split the cake into 2.
- Whisk the coconut cream to make it light and fluffy.
- To assemble the heart-shaped cake, first cover one sponge with raspberry jam and the other sponge with coconut cream. Then, place one over the other to create a layered cake.
- Cover the whole heat-shaped cake with coconut cream. Sprinkle with shredded coconut. To make it extra pretty, arrange some edible flowers on top.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
