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This coconut raspberry cake features tender coconut sponge layers filled with homemade raspberry jam and light whipped coconut cream, finished with fresh raspberries and coconut flakes. The gentle coconut notes balance the bright, tangy raspberries for a dessert that’s both refreshing and indulgent.
With its soft crumb and airy cream filling, this cake is ideal for spring and summer gatherings. It looks elegant but is straightforward to prepare at home.
Soft coconut sponge layers are layered with a sweet-tart raspberry jam and a fluffy whipped coconut cream, then topped with fresh raspberries and coconut flakes. The combination of delicate coconut and vibrant berries creates a beautifully balanced cake that’s light and satisfying.
For more layer cake ideas, try the Coconut Layer Cake, Lemon Raspberry Cake or Strawberry Lemon Cake.
Why this recipe works
- Real coconut flavor: Coconut cream is used in both the sponge and the whipped cream for pronounced coconut taste.
- Fresh raspberries and raspberry jam: Homemade jam delivers a fresh, tangy layer of flavor.
- Light whipped coconut cream: The filling is airy and complements the sponge and jam.
Ingredient notes
Key ingredients for this cake are outlined below. For exact amounts, see the recipe card further down.
- Coconut cream: Adds richness and coconut flavor to the sponge and the whipped cream.
- Eggs: Separate whites and yolks. The whites are whipped into a meringue to give the sponge its light structure.
- All-purpose flour: Use flour with about 10–11% protein for a soft, tender sponge.
- Raspberries: Frozen raspberries are ideal for the jam; fresh raspberries are used between the layers and for garnish.
Step-by-step instructions
You will need an electric mixer with a whisk attachment and a 20 cm (8-inch) round cake pan lined with parchment paper. The full recipe card is below.
Raspberry jam
Step 1: Combine frozen raspberries, sugar and lemon juice in a saucepan. Heat until the berries break down and the mixture comes to a boil. Reduce to a simmer and cook for 8 minutes, mashing occasionally.
Step 2: Mix cornstarch with water, add to the jam, and stir for about 1 minute until it thickens. Transfer the jam to a shallow bowl, cover with plastic wrap, and chill until cold (about 1 hour).
Coconut sponge
Preheat the oven to 175ºC / 350ºF (conventional). Line a 20 cm (8-inch) round pan with parchment paper.
Step 3: Separate eggs. In a clean bowl, whisk egg whites with white vinegar until foamy. Slowly add granulated sugar while whisking, then continue on high until stiff peaks form.
Step 4: Beat the egg yolks briefly, add them and the vanilla paste to the meringue at low speed until just combined. Sift in the dry ingredients (flour, potato starch, salt) and fold in gently—avoid overmixing.
Step 5: Heat the coconut cream until steaming and pour it into the batter, mixing only until combined. Pour the batter into the prepared pan.
Step 6: Bake for about 28 minutes. Immediately run a thin knife around the pan edge, invert the cake onto a cooling rack, then flip it right-side up. Cool completely.
Whipped coconut cream and assembling
Step 1: With a whisk attachment, whip cold heavy cream, cold unsweetened coconut cream, powdered sugar and vanilla paste until medium-stiff peaks form.
Step 2: Using a serrated knife, slice the cooled sponge horizontally into two layers. Place the first layer on a serving plate, spread half the raspberry jam, then half the whipped coconut cream, and top with halved fresh raspberries. Repeat with the second layer. Decorate with more raspberries and coconut flakes. Keep refrigerated until serving.
Expert baking tips
- Use a kitchen scale: Weighing ingredients in grams is the most accurate method and improves consistency.
- Don’t overmix the batter: Finish mixing with a spatula and fold gently to avoid deflating the meringue.
- Light vs. dark pans: Light-colored aluminum pans bake more gently and help prevent an overly dark, dry crust; dark pans conduct more heat and can dry the sponge.
FAQ
Yes. You can bake the sponge 1–2 days ahead and keep it wrapped at room temperature. The fully assembled cake can be made a day ahead and stored in the refrigerator.
Yes. Because of the whipped coconut cream filling, store the cake in the refrigerator.
A collapsed sponge is usually caused by overmixing, which deflates the meringue. Accurate measuring—ideally by scale—also helps prevent texture issues.
How to store
Keep the assembled coconut raspberry cake refrigerated for 2–3 days.
Other layer cake recipes to try
-
Strawberry and Cream Cake (Easy & Elegant)
-
Blueberry Crumb Bars (Buttery Shortbread & Blueberry Filling)
-
Rhubarb Tiramisu (Creamy & Tart No-Bake Dessert)
-
Brown Butter Blondies (Chewy with Crispy Edges)
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Coconut Raspberry Cake
45 mins
28 mins
1 hr 13 mins
Equipment
-
Stand mixer (or hand mixer)
Ingredients
Raspberry jam
- 250 g frozen raspberries
- 50 g granulated sugar
- 2 tsp lemon juice
- 1 tsp cornstarch
- 2 tsp water
Coconut sponges
- 4 large eggs, separated
- ⅛ tsp white vinegar
- 130 g granulated sugar
- ½ tsp vanilla paste
- 120 g all-purpose flour
- 20 g potato starch
- Pinch of salt
- 65 g unsweetened coconut cream
Coconut whipped cream
- 375 ml cold heavy cream
- 180 g cold unsweetened coconut cream
- 55 g powdered sugar
- 1 tsp vanilla paste
Assembling
- 375 g fresh raspberries
- Coconut flakes for decoration
Note: US customary measurements are approximate; for best results weigh ingredients in grams.
Instructions
Raspberry jam
- Combine raspberries, sugar and lemon juice in a saucepan. Heat until the berries thaw, break down and the liquid starts bubbling. Reduce to a simmer and cook 8 minutes, mashing occasionally.
- Stir cornstarch mixed with water into the jam and continue stirring about 1 minute until thickened.
- Pour jam into a shallow bowl, cover with plastic wrap and chill until cold (about 1 hour).
Coconut sponge
- Preheat oven to 175ºC / 350ºF. Line a 20 cm (8-inch) round pan with parchment paper. Do not grease the pan; the batter needs to cling to the sides to rise properly.
- Separate eggs. Whisk egg whites with white vinegar until foamy. Gradually add sugar while whisking, then whisk on high until stiff peaks form.
- Beat the yolks briefly and add them with the vanilla paste to the meringue at low speed until just combined.
- Sift flour, potato starch and salt into the meringue and fold in gently to avoid deflating the mixture.
- Heat the coconut cream until steaming, add to the batter and mix until combined. Finish folding with a spatula to ensure even incorporation.
- Pour batter into the pan and bake for about 28 minutes. Immediately run a thin knife around the pan, invert onto a cooling rack, then flip right-side up. Cool completely.
- If the top sinks slightly, flipping it will usually even it out.
Whipped coconut cream
- After the sponge is fully cooled, whip the heavy cream, cold coconut cream, powdered sugar and vanilla paste until medium-stiff peaks form.
Assembling
- Slice the sponge into two layers. Place the first layer on a serving plate, spread half the raspberry jam, then half the whipped coconut cream and a layer of halved fresh raspberries. Repeat with the second layer. Decorate with raspberries and coconut flakes. Keep refrigerated.
Notes
- Ensure the bowl and tools for whipping egg whites are completely clean and free of grease so the meringue forms properly.
Nutrition
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