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Coconut Raspberry Cake Recipe

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4 from 3 reviews

This Coconut Raspberry Cake is a light and fluffy dessert featuring a delicate coconut sponge layered with homemade raspberry jam and whipped coconut cream. Topped with fresh raspberries and coconut flakes, this cake combines tropical and fruity flavors for a refreshing treat perfect for any occasion.

  • Total Time: 1 hour 13 minutes
  • Yield: 12 servings

Ingredients

Raspberry Jam

  • 250 g frozen raspberries
  • 50 g granulated sugar
  • 2 tsp lemon juice
  • 1 tsp cornstarch
  • 2 tsp water

Coconut Sponge

  • 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)

Whipped Coconut Cream

  • 375 ml heavy cream (cold)
  • 180 g coconut cream (cold, unsweetened)
  • 55 g powdered sugar
  • 1 tsp vanilla paste

Assembly and Decoration

  • 375 g fresh raspberries
  • Coconut flakes for decoration

Instructions

  1. Make Raspberry Jam: In a saucepan, combine frozen raspberries, sugar, and lemon juice. Heat until the raspberries thaw and begin to break down, bringing the mixture to a boil. Reduce heat and simmer for 8 minutes, stirring occasionally and mashing raspberries with a rubber spatula.
  2. Thicken the Jam: Mix cornstarch and water in a cup, then add to the simmering jam. Stir continuously for 1 minute until thickened.
  3. Cool the Jam: Pour the jam into a shallow bowl, cover with plastic wrap, and refrigerate for about 1 hour until cold.
  4. Prepare the Oven and Pan: Preheat oven to 175ºC (350ºF) conventional. Line an 8-inch (20 cm) round baking pan with parchment paper on the bottom without greasing the sides to allow the batter to cling and rise properly.
  5. Whip Egg Whites: Separate eggs. Using a stand or hand mixer, whisk egg whites with white vinegar on medium speed until foamy. Gradually add sugar in a slow, steady stream while continuing to whisk on high speed until stiff peaks form.
  6. Incorporate Egg Yolks and Vanilla: Stir egg yolks together, then gently mix into the meringue at low speed until just combined.
  7. Add Dry Ingredients: Sift flour, potato starch, and salt together. Fold into the batter at low speed until just combined; avoid overmixing.
  8. Add Coconut Cream: Warm coconut cream until steaming. Add to the batter and mix gently until combined.
  9. Final Batter Mix: Use a rubber spatula to ensure all ingredients are fully incorporated.
  10. Bake the Sponge: Pour the batter into the prepared pan and bake for 28 minutes.
  11. Cool the Cake: After baking, run a thin knife along the pan edges, invert the cake onto a cooling rack, and then flip it right side up. Let it cool completely. If the cake sinks slightly, flip it again to even out.
  12. Make Whipped Coconut Cream: Once the sponge is cooled, combine cold heavy cream, cold coconut cream, powdered sugar, and vanilla paste in a mixer bowl. Whip until medium stiff peaks form.
  13. Assemble the Cake: Slice the sponge horizontally into two layers using a serrated knife. Place the first layer on a serving plate, spread half the raspberry jam evenly, then half the whipped coconut cream. Arrange halved fresh raspberries on top.
  14. Repeat and Decorate: Add the second sponge layer, repeat jam and whipped cream layers, and decorate with fresh raspberries and coconut flakes on top.
  15. Chill and Serve: Refrigerate the assembled cake until ready to serve.

Notes

  • Do not grease the sides of the baking pan to help the sponge rise higher and achieve a light texture.
  • When making the meringue, add sugar slowly to ensure stiff, glossy peaks.
  • The cake can sink slightly after baking; flipping it can help even out the surface.
  • Use cold heavy cream and coconut cream for best whipping results in the frosting.
  • Store the finished cake in the refrigerator to maintain texture and freshness.
  • Author: Amelia
  • Prep Time: 25 minutes
  • Cook Time: 28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: International
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/coconut-raspberry-cake-recipe/