Raspberry & Coconut Cake

  • Author: Alpha Foodie
  • Prep Time: 10 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 45-50 minutes
  • Yield: 8-10 servings 1x


This Raspberry & Coconut cake is like a victoria sponge ,with a twist. Pairing homemade raspberry jam filling with a delicious coconut cream frosting over a delicious coconut & vanilla cake. A delicious, simple celebration cake!



Cake sponges:

  • ½ cup brown/coconut sugar
  • 200 gr butter, softened
  • ½ cup coconut milk
  • 4 Clarence Court Burford Brown eggs
  • 1 tsp vanilla extract
  • 2 cups plain flour
  • 1 tbsp baking powder
  • Pinch salt
  • 1 cup desiccated coconut ( I used leftover coconut pulp from this coconut milk recipe)

Cake filling:

  • 2 cups coconut cream
  • 1 cup homemade raspberry jam

Cake decoration:

  • Coconut cream
  • Shredded coconut
  • Edible flowers (optional)


  1. Start by mixing the softened butter and the sugar and whisk with an electric mixer until the sugar is well incorporated.
  2. Add the coconut milk, eggs and vanilla extract and whisk again.
  3. In a seperate bowl, mix the flour together with the baking powder and salt.
  4. Fold the dry ingredients into the wet then add the desiccated coconut and fold again.
  5. Spread the mixture into greased tins and bake for 35-40 minutes at 170º (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.
  6. If you haven’t used two seperate pans then carefully cut through the middle of your cake to split the cake into 2. 
  7. Whisk the coconut cream to make it light and fluffy. **
  8. 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.
  9. Cover the whole cake with coconut cream. Sprinkle with shredded coconut. To make it extra pretty, arrange some edible flowers on top.


* You can use two different sized pans like I did and create a layered cake or simply divide the batch between two 8inch/20cm pans ( to avoid having to cut the cake down the centre yourself) to have a thicker, single sized cake ( heart shape not mandatory). 

** I have left it completely unsweetened. However, feel free to add a tiny bit of maple syrup if you are a sweet tooth.

  • Category: Baking
  • Cuisine: Cake

Keywords: cake, celebration cake, coconut cake, coconut, raspberry, raspberry & coconut cake, raspberry jam, simple cake, edible flowers

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