This Raspberry & Coconut cake is like a Victoria sponge, with a twist. Pairing homemade raspberry jam filling with a whipped coconut cream frosting over a delicious coconut & vanilla cake. A delicious, simple celebration cake!
Raspberry & coconut is a classic pairing and one I absolutely love! Which is why this raspberry & coconut cake is an absolute favourite of mine to bake as a simple celebration cake. It’s perfect for afternoon tea, family gatherings and special occasions including a lovely Valentines or anniversary treat (because who doesn’t love a surprise cake?!). Plus the whipped coconut cream ‘frosting’ is a delicious twist on a classic frosting.
Even better, I’ve made this cake using a heart tin. Now, that’s not mandatory but it’s certainly fun and a perfect way to show off this simple celebration cake.
The base cake recipe for this is a simple and delicious coconut & vanilla cake that can be whipped up in about 45 minutes, then simply needs assembling and ‘prettifying’. To do that I’ve added some rainbow edible flowers for a lovely twist on classic cake decoration.
Raspberry and coconut really is a match made in heaven. From smoothies to dessert bars, to ‘puddings’ and more. The sweet, slightly tangy taste of raspberries against creamy, tropical coconut is one I love to reach for time and time again. Plus I love how light and fluffy coconut cream ‘frosting’ is and use simple whipped coconut cream, rather than adding any confectionary sugar. For a slightly healthier frosting.
note* If you are a complete sweet tooth though then I’d suggest just adding a bit of a natural sweetener to the coconut cream mix. For example a dash of maple syrup. You could also add some homemade vanilla powder or vanilla extract.
It’s also worth noting that this recipe actually includes a lot of homemade goodies too. For example, not only do I use homemade raspberry jam. The desiccated coconut used within this recipe is actually the leftover coconut pulp from my homemade coconut milk recipe. I also show how to make dried skinless desiccated coconut as part of my Coconut Shreds, Chips & Bowls post. In fact, I even have a homemade butter recipe coming to the blog soon!
For other cake inspiration then feel free to check out my recipes for this red velvet cake, Eton mess meringue cake with berries, or my Pancake Cake with coconut cream. I also have some rather nifty floral cupcakes.
The Raspberry & Coconut cake recipe
- plain flour, brown/coconut sugar, butter, coconut milk, desiccated coconut (I used leftover coconut pulp from this coconut milk recipe)
- Clarence Court Burford Brown eggs
- Vanilla extract, baking powder, salt
- coconut cream
- homemade raspberry jam
- Coconut cream, shredded coconut
- Edible flowers (optional)
To Make the Raspberry & Coconut celebration cake
Start by mixing 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 together with the baking powder and salt. Then fold the dry ingredients into the wet.
Add the desiccated coconut (I used leftover coconut pulp from this coconut milk recipe) and fold again.
Spread the mixture into greased tins and bake for ~35-40 minutes at 170º (Fan assisted). (You can either use a larger and smaller pan for a layered final cake. OR you could divide the mix between two 8inch/20cm same-size pans, so then you don’t have to slice it down the middle to add the filling).
The cake sponge is ready when it becomes lightly golden. Let it rest for 5 minutes, then take it out of the tins to completely cool down.
If you didn’t use separate pans, carefully cut through the middle of the cakes to split the cake in half.
Whisk the coconut cream to make it light and fluffy.
To assemble the cake, spread the raspberry reserve onto one of the sponges, then cover it with some coconut cream and place the second sponge on top.
Cover the whole cake with coconut cream. Sprinkle with shredded coconut. To make it extra pretty, arrange some edible flowers on top.
The Final Result:
If you give this recipe a go, please let me know your thoughts in the comments below. Also, I love to see your creations, so feel free to tag me @AlphaFoodie.
Raspberry & Coconut Cake
- 2 cups plain flour
- ½ cup brown sugar or coconut sugar
- 7 oz butter softened
- ½ cup coconut milk
- 4 eggs
- 1 cup desiccated coconut I used leftover coconut pulp from this [coconut milk recipe]
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- Pinch salt
- 1.5 cups coconut cream
- 1/2 cup raspberry jam
- Coconut cream optional
- Shredded coconut optioanl
- Edible flowers optional
- 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 seperate bowl, mix the flour together with the baking powder and salt.
- Fold the dry ingredients into the wet then add the desiccated coconut and fold again.
- Spread the mixture into greased tins and bake for 35-40 minutes at 170ºC (Fan assisted).* The cake is ready when it becomes lightly golden. Let it rest for 5 minutes out of the oven, then take it out of the tins to cool down.
- If you haven't used two seperate pans then 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 cake, spread the raspberry jam onto one of the sponges, then cover it with some coconut cream and layer with the second sponge on top.
- Cover the whole cake with coconut cream. Sprinkle with shredded coconut. To make it extra pretty, arrange some edible flowers on top.