Name: Coconut Raspberry Cake Recipe
Prep time: 25 min
Cook time: 28 min
Total time: 1 h 13 min
Cuisine: International
Ingredients: 250 g frozen raspberries; 50 g granulated sugar; 2 tsp lemon juice; 1 tsp cornstarch; 2 tsp water; 4 large eggs (separated); 1/8 tsp white vinegar; 130 g granulated sugar; 1/2 tsp vanilla paste; 120 g all-purpose flour; 20 g potato starch; Pinch of salt; 65 g coconut cream (unsweetened); 375 ml heavy cream (cold); 180 g coconut cream (cold, unsweetened); 55 g powdered sugar; 1 tsp vanilla paste; 375 g fresh raspberries; Coconut flakes for decoration

Jump to Recipe·4 from 3 reviews

If you are looking for a cake that beautifully balances tropical richness with bright fruity freshness, this Coconut Raspberry Cake Recipe is exactly what you need. It features light and fluffy coconut sponge layers paired with luscious whipped coconut cream and a vibrant homemade raspberry jam. Every bite delights with soft textures, creamy sweetness, and bursts of tart raspberry that dance on your palate. Whether you're celebrating a special occasion or craving a slice of sunshine, this cake will quickly become your new favorite dessert to share with friends and family.

Ingredients You'll Need

The image shows a layered cake with two thick layers of light yellow sponge separated by white cream and red raspberry jam spreads. The top layer is fully covered with white cream and decorated with whole fresh red raspberries and thin white almond slices scattered around. The cake is placed on a white scalloped cake stand against a white marbled background. The texture of the sponge is soft and fluffy, while the cream looks smooth and thick. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully simple yet incredibly important in bringing together the textures and flavors that make the Coconut Raspberry Cake Recipe so irresistible. Each one plays a vital role, from the tart raspberries and creamy coconut elements to the softly spongy cake base.

Frozen raspberries (250 g): The base for the tangy homemade raspberry jam that brightens the cake.
Granulated sugar (180 g total, split): Sweetens both the jam and the fluffy meringue sponge layers.
Lemon juice (2 tsp): Adds a touch of acidity to balance the raspberry jam's sweetness.
Cornstarch (1 tsp): Thickens the raspberry jam for perfect spreadability.
Large eggs (4, separated): Egg whites create a light meringue for the sponge; yolks enrich the batter.
White vinegar (⅛ tsp): Stabilizes the egg whites when whipped to stiff peaks.
Vanilla paste (2 teaspoon total): Adds fragrant warmth and depth to both cake and whipped cream.
All-purpose flour (120 g) and potato starch (20 g): Combine for a tender yet structurally sound coconut sponge.
Pinch of salt: Enhances all the flavors and balances sweetness.
Coconut cream (65 g + 180 ml, unsweetened): Used first warmed in the batter and then chilled in the whipped cream, providing luscious coconut flavor and texture.
Heavy cream (375 ml, cold): Whipped with coconut cream for a light, fluffy frosting.
Powdered sugar (55 g): Sweetens the whipped coconut cream without graininess.
Fresh raspberries (375 g): Layered inside and decorated on top to add natural juiciness and color.
Coconut flakes: Sprinkled on top for a lovely toasted crunch and tropical flair.

How to Make Coconut Raspberry Cake Recipe

Step 1: Prepare the Raspberry Jam

Start by heating the frozen raspberries with sugar and lemon juice in a saucepan until they soften and the mixture bubbles. Once bubbling, reduce to a simmer and cook for eight minutes, mashing the raspberries gently as you stir. Mix cornstarch and water, then stir it into the jam to thicken for about a minute. Pour into a shallow bowl, cover with plastic wrap, and chill in the fridge for an hour until cool. This homemade jam is the perfect bright layer in your cake, bursting with fresh raspberry flavor and just the right texture.

Step 2: Bake the Coconut Sponge

Preheat your oven and prepare a round baking pan with parchment paper, making sure not to grease it—this helps the cake rise beautifully. Whip egg whites with vinegar until foamy, then gradually add sugar and whip to stiff peaks for a light meringue base. Gently fold in egg yolks and vanilla paste, then sift and fold in flour, potato starch, and salt without overmixing. Warm the coconut cream until steamy and blend it in gently. Pour your batter into the pan and bake for 28 minutes. Once out, invert the cake for cooling to keep it fluffy and tall. This sponge is a tropical cloud with subtle coconut notes that will enchant every slice.

Step 3: Whip the Coconut Cream

With the sponge cooled, whisk together heavy cream, chilled coconut cream, powdered sugar, and vanilla until you reach soft to medium stiff peaks. This fluffy whipped coconut cream gives the cake its creamy tropical essence and lightness, perfectly offsetting the raspberry jam’s tang.

Step 4: Assemble Your Coconut Raspberry Cake

Carefully slice the sponge into two layers with a serrated knife. Place the first layer on your serving plate and spread half of the chilled raspberry jam evenly. Next, dollop half the whipped coconut cream, smoothing it out, and sprinkle halved fresh raspberries. Repeat the layers with the remaining jam, cream, and raspberries. Finish by generously decorating the top with whole raspberries and a sprinkle of coconut flakes. Chill before serving so the flavors can meld beautifully.

How to Serve Coconut Raspberry Cake Recipe

A two-layer sponge cake is shown on a white ruffled cake stand, placed on a white marbled surface. The bottom layer is golden brown and thick, with a thick spread of white cream on top, slightly spilling over the edges. Another golden brown layer is stacked on top, covered again with a thick layer of white cream. The top cream layer is decorated with bright red raspberries, scattered evenly and topped with a few small white flakes. Around the base of the cake stand, a few raspberries and white flakes are scattered on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A few fresh raspberries and a generous dusting of shredded coconut flakes on top not only look stunning but add delightful texture and extra bursts of flavor. If you want to be fancy, a small drizzle of raspberry coulis or a sprig of mint makes it even more special.

Side Dishes

This cake pairs wonderfully with a simple cup of tea or a light, fruity white wine. For an added touch, serve alongside a small bowl of vanilla bean ice cream or fresh berries to amplify the dessert experience.

Creative Ways to Present

Try serving individual slices with a dollop of extra whipped coconut cream and a skewer of fresh raspberries for an elegant touch. You could even transform this cake into a trifle by layering sponge cubes, jam, whipped cream, and berries in clear glasses, showcasing all the beautiful colors and textures.

Make Ahead and Storage

Storing Leftovers

Keep your cake covered in the refrigerator for up to three days to preserve its freshness. The whipped coconut cream and jam work best when chilled, so storing it properly keeps that creamy, fresh flavor intact.

Freezing

If you want to save the cake for longer, slice and freeze individual portions wrapped tightly in plastic wrap and foil. Thaw overnight in the fridge before serving to maintain texture and flavor — though it’s best enjoyed fresh.

Reheating

Since this cake relies on whipped cream and fresh fruit, reheating isn’t recommended. Instead, allow frozen slices to thaw naturally to enjoy the rich creaminess and vibrant fruit taste, just as if freshly made.

FAQs

Can I use fresh raspberries instead of frozen for the jam?

Absolutely! Fresh raspberries will work just fine for the jam and offer a slightly lighter flavor. Just be sure to adjust the simmering time as fresh berries may break down more quickly.

Is there a dairy-free option for this cake?

You can substitute the heavy cream with full-fat coconut cream for whipping, and use a dairy-free butter alternative if desired. The coconut cream in the sponge adds natural richness, making this cake quite adaptable for a dairy-free twist.

What if I don’t have potato starch? Can I skip it?

Potato starch helps create a tender crumb in the sponge, but if unavailable, cornstarch can be used as a substitute. Avoid skipping it entirely to maintain the cake’s soft texture.

How do I prevent the coconut sponge from sinking?

Be sure to avoid overmixing the batter and follow the baking temperature carefully. Cooling by flipping the cake immediately after baking also helps stabilize the structure and prevents sinking.

Can I make the raspberry jam ahead of time?

Yes! Making the jam a day ahead is a great way to save time. Keep it refrigerated in an airtight container, and it will be ready when you are to assemble the cake with maximum flavor!

Final Thoughts

This Coconut Raspberry Cake Recipe is truly a celebration of fresh, vibrant flavors combined with airy creaminess and tropical charm. It’s a dessert that feels special yet approachable, perfect for sharing with loved ones or simply treating yourself. I can’t wait for you to try it, bake it, and fall in love with every scrumptious bite just as I did!