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Coconut Raspberry Cake

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.
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Prep Time 45 minutes
Cook Time 28 minutes
Total Time 1 hour 13 minutes
Course Dessert
Cuisine Danish
Servings 12 slices

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.

Nutrition

Carbohydrates: 38gProtein: 5gFat: 21gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 90mgSodium: 32mgPotassium: 229mgFiber: 4gSugar: 23gVitamin A: 559IUVitamin C: 15mgCalcium: 47mgIron: 2mg
Keyword coconut, raspberry, sponge cake
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