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This coconut raspberry cake is made with soft coconut sponge layers, filled with sweet-tart raspberry jam and fluffy whipped coconut cream, and finished with fresh raspberries and coconut flakes. The combination of light coconut flavor and bright berries creates a beautifully balanced cake that’s both refreshing and indulgent.
With its tender crumb and airy cream layers, this cake is perfect for spring and summer gatherings, offering a bakery-style dessert that looks elegant but is easy to make at home.
This coconut raspberry cake features soft, fluffy coconut sponge layers filled with homemade raspberry jam, and a light whipped coconut cream. It’s finished with fresh raspberries and coconut flakes. The delicate coconut flavor pairs beautifully with the bright, tangy berries, creating a cake that’s both refreshing and indulgent.
For more layer cake recipes, try Coconut Layer Cake, Lemon Raspberry Cake and Strawberry Lemon Cake.
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WHY THIS RECIPE WORKS
- Real coconut flavor: There is coconut cream in the sponge and whipped cream for the most amount of flavor.
- Fresh raspberries and raspberry jam: The homemade jam is fresh and tangy.
- Light whipped coconut cream: The whipped coconut cream is light and airy!
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Coconut cream: Coconut cream in used in the whipped coconut cream and to enhance the coconut flavor, it is added to the sponge.
- Eggs: The eggs are separated and the egg whites are whisked into a meringue and the egg yolks are add afterwards.
- All-purpose flour: I always use an all-purpose flour that has 10-11% protein. The lower the protein in the flour, the less gluten gets produced, which makes for a soft and tender sponge.
- Raspberries: Both frozen and fresh raspberries is used in the recipe. The frozen raspberries are used for the homemade raspberry jam and the fresh raspberries is used inbetween the layers and on top of the cake.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake this Coconut Raspberry Cake. This recipe needs an electric mixer with a whisk attachment, as well as a 20 cm baking pan lined with baking paper.
The full recipe is down below in the recipe card.
STEP 1: Add the raspberries, sugar and lemon juice to a medium saucepan and heat it up. Once bubbling, turn it down to a simmer. Let it simmer for 8 minutes. Then mix together cornstarch and water and pour it into the jam. Continuously stir it around for 1 minute while it thickens.
STEP 2: Pour the jam into a bowl, covered with plastic wrap, and place it in the fridge. Let it cool down until cold.
Preheat the oven to 175ºC/ 350ºF conventional oven. Prepare a 20 cm round cake pan lined with baking paper.
STEP 3: For the sponge, separate the egg whites and egg yolks. Add the egg whites and white vinegar to the bowl of a stand mixer, using the whisk attachment, and beat the egg whites until foamy, on medium speed. Then in a slow steady stream pour in the sugar while the egg whites continue to whisk. Continue whisking on high speed until stiff peaks.
STEP 4: Stir the egg yolks together and add them to the meringue together with the vanilla bean paste. Mix it together at the lowest speed until just combined. Sift the dry ingredients and mix it into the meringue.
STEP 5: Then finally heat up the coconut cream until it starts to steam and pour it into the batter and again mix until just combined. Pour the cake batter into the pan and bake it for 28 minutes.
STEP 6: Once baked, immediately trace a thin knife along the edge of the pan and flip it upside down, onto a cooling rack. Flip it back around so it faces the right way up.
WHIPPED COCONUT CREAM AND ASSEMBLING
STEP 1: Add the heavy cream, coconut cream, powdered sugar and vanilla bean paste to a bowl of a stand mixer, using the whisk attachment, or a hand mixer, and whip it until medium stiff peaks.
STEP 2: Using a serrated knife, cut the sponge into two layers. Add the first sponge layer onto your serving plate and add half of the raspberry jam and even it out. Then add half of the whipped coconut cream and top it with a layer of fresh halved raspberries. Do the same one more time and as well add more fresh raspberries on top for decoration. Sprinkle it with coconut flakes and it’s ready to be served. Store in the fridge.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, the cake is great for making ahead. You can bake the coconut sponge 1-2 days in advance and store it tightly wrapped at room temperature. The fully assembled cake can also be made a day ahead and kept chilled.
Yes, because of the whipped coconut cream filling, the cake should be stored in the refrigerator.
A dense sponge is usually caused by overmixing the batter. Overmixing the batter deflates the meringue, causing the sponge to collapse once taken out of the oven. Proper measuring the ingredients is also very important when making a sponge cake, so I highly recommend only using a scale for this recipe.
HOW TO STORE
Store the coconut raspberry cake in the refrigerator for 2-3 days.
Other Layer Cake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Coconut Raspberry Cake
Equipment
Ingredients
RASPBERRY JAM
- 250 g frozen raspberries
- 50 g granulated sugar
- 2 teaspoon lemon juice
- 1 teaspoon cornstarch
- 2 teaspoon water
COCONUT SPONGES
- 4 large egg seperated
- ⅛ teaspoon white vinegar
- 130 g granulated sugar
- ½ teaspoon vanilla paste
- 120 g all-purpose flour
- 20 g potato starch
- pinch of salt
- 65 g coconut cream unsweetened
COCONUT WHIPPED CREAM
- 375 ml heavy cream cold
- 180 g coconut cream cold, unsweetened
- 55 g powdered sugar
- 1 teaspoon vanilla paste
ASSEMBLING
- 375 g fresh raspberries
- Coconut flakes for decoration
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
RASPBERRY JAM
- Start by making the raspberry jam. Add the raspberries, sugar and lemon juice to a saucepan and heat it up until the raspberries are no longer frozen, have started to break down, and the resulting liquid has come to a bubble. Once bubbling, turn it down to a simmer and let it simmer for 8 minutes. Stir occasionally and with a rubber spatula mash down raspberries.250 g frozen raspberries, 50 g granulated sugar, 2 teaspoon lemon juice
- Then in a cup mix together cornstarch and water and pour it into the jam. Continuously stir it around for 1 minute while it thickens.1 teaspoon cornstarch, 2 teaspoon water
- Pour the jam into a shallow bowl, covered with plastic wrap, to let it cool down faster, and place it in the fridge. Let it cool down until cold. Takes about 1 hour.
COCONUT SPONGE
- Preheat the oven to 175ºC /350ºF conventional oven. Prepare a 20 cm (8 inch) round baking pan with parchment paper in the bottom. Do NOT grease the pan as the batter needs to cling to the sides as it rises, which helps the sponge achieve maximum height and a light texture.
- Separate the egg whites and egg yolks into two clean bowls. Add the egg whites and white vinegar to the bowl of a stand mixer, using the whisk attachment, or a hand mixer, and beat the egg whites until foamy, on medium speed, then in a slow steady stream pour in the sugar while the egg whites continue to whisk. Continue whisking at high speed until stiff peaks.4 large egg, ⅛ teaspoon white vinegar, 130 g granulated sugar
- Stir the egg yolks together and add them to the meringue together with the vanilla bean paste. Mix it together at the lowest speed until just combined.½ teaspoon vanilla paste
- Sift the all-purpose flour, potato starch and salt and add it to the meringue. Mix it together at the lowest speed until just combined, it’s important not to over mix the batter.120 g all-purpose flour, 20 g potato starch, pinch of salt
- Then finally heat up the coconut cream until it starts to steam and pour it into the batter and again mix until just combined.65 g coconut cream
- Give the batter a final mix with a rubber spatula to make sure everything is combined.
- Pour the cake batter into the pan and bake it for 28 minutes.
- Once baked, immediately trace a thin knife along the edge of the pan and flip it upside down, onto a cooling rack. Flip it back around so it faces the right way up. Let it cool down completely.
- Note: If it starts to sink a little bit, then you can just flip it around and it’ll even out.
WHIPPED COCONUT CREAM
- When the sponge has fully cooled down, make the whipped coconut cream.
- Add the heavy cream, coconut cream, powdered sugar and vanilla bean paste to a bowl of a stand mixer, using the whisk attachment, or a hand mixer, and whip it until medium stiff peaks.375 ml heavy cream, 180 g coconut cream, 55 g powdered sugar, 1 teaspoon vanilla paste
ASSEMBLING
- Using a serrated knife, cut the sponge into two layers. Add the first sponge layer onto your serving plate and add half of the raspberry jam and even it out. Then add half of the whipped coconut cream and top it with a layer of fresh halved raspberries. Do the same one more time and as well add more fresh raspberries on top for decoration. Sprinkle it with coconut flakes and it’s ready to be served. Store it in the fridge.375 g fresh raspberries, Coconut flakes for decoration
Notes
- Make sure the bowl for the egg whites is completely clean and grease-free so the meringue whips properly.
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