This cake features four layers of moist coconut sponge studded with juicy raspberries, layered with creamy coconut buttercream, and filled with gooey raspberry jam. It’s egg-free, dairy-free, and simple to make!
Raspberry Coconut Cake
This Raspberry Coconut Cake is a delightful combination of flavors, with a moist coconut sponge, juicy raspberries, and creamy coconut buttercream. It’s the perfect dessert for any occasion, and best of all, it’s completely vegan and easy to make!
What You’ll Love About Raspberry Coconut Cake
The Raspberry Coconut Cake is a dessert that I absolutely love for its refreshing combination of flavors and textures. The moist coconut sponge, filled with juicy bursts of raspberries, is perfectly complemented by the creamy, rich coconut buttercream. The addition of a homemade raspberry jam filling adds a layer of tart sweetness, making each bite a delightful balance of flavors. What’s even more wonderful is that this cake is completely vegan, so it’s a great option for those with dietary preferences or restrictions, without compromising on taste or indulgence.
Perfect Occasion
The Raspberry Coconut Cake is versatile and perfect for a variety of occasions, adding a touch of elegance and tropical flair:
- Spring and Summer Gatherings: This cake’s light, fruity flavors are ideal for outdoor picnics, garden parties, or any warm-weather celebration. Its bright flavors and colors make it a standout dessert.
- Bridal Showers and Baby Showers: The delicate combination of raspberries and coconut makes it a sophisticated choice for special events, bringing a touch of tropical sweetness to the celebration.
- Afternoon Tea: Serve this cake as part of an afternoon tea spread, where its tender crumb and refreshing flavors will pair beautifully with a selection of teas.
- Family Celebrations: Whether it’s a birthday, anniversary, or simply a family dinner, this cake offers a delicious and unique alternative to more traditional cakes.
- Vegan Gatherings: As a fully vegan dessert, this cake is a fantastic choice for gatherings where you want to cater to guests with plant-based diets while still impressing everyone with its rich taste.
Decoration Tips
Decorating the Raspberry Coconut Cake is an opportunity to highlight its vibrant flavors and create a visually stunning centerpiece:
- Fresh Raspberries: Garnish the top of the cake with fresh raspberries. You can arrange them in a neat circle around the edge or create a beautiful pile in the center for a burst of color.
- Shredded Coconut: Lightly toast some shredded coconut and sprinkle it over the top and sides of the cake. The toasted coconut adds a lovely texture and enhances the coconut flavor.
- Coconut Flakes: Use larger coconut flakes for a more rustic, tropical look. These can be placed around the base of the cake or on top of the buttercream for added texture.
- Raspberry Drizzle: Make an extra batch of raspberry jam or thin out some of the filling with a bit of water, then drizzle it over the top of the cake for a dramatic effect.
- Edible Flowers: For an elegant and sophisticated finish, decorate with edible flowers like pansies or violets that complement the cake’s colors and add a touch of floral beauty.
- Layered Raspberries: Between the layers, place whole raspberries along the edge of the cake for a surprise pop of fruit when sliced. This not only adds visual appeal but also an extra burst of raspberry flavor in every bite.
Present the cake on a white or pastel-colored cake stand to emphasize its vibrant colors, and let it be the centerpiece of your dessert table. Each slice will reveal the beautiful layers of coconut sponge, raspberry jam, and buttercream, making it as pleasing to the eye as it is to the palate. Enjoy!
Raspberry Coconut Cake
Ingredients
Coconut Sponge:
- 2½ cups all-purpose flour
- 1 cup shredded coconut
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup dairy-free buttermilk 1 cup plant-based milk + 1 tbsp vinegar
- ½ cup coconut oil melted
- 1 cup dairy-free yogurt soy or coconut
- 1 tsp vanilla extract
- 1½ cups fresh or frozen raspberries
Raspberry Jam Filling:
- 1½ cups fresh or frozen raspberries
- ½ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Coconut Buttercream:
- 1 cup dairy-free butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2-4 tbsp coconut milk or other plant-based milk
Instructions
Prepare the Coconut Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line four 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, shredded coconut, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, mix the dairy-free buttermilk, melted coconut oil, dairy-free yogurt, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Gently fold in the raspberries, being careful not to overmix and crush them.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Raspberry Jam Filling:
- In a medium saucepan, combine the raspberries, sugar, and lemon juice over medium heat.
- Stir until the sugar dissolves and the raspberries break down, about 5 minutes.
- Add the cornstarch mixture and continue to cook, stirring constantly, until the jam thickens, about 2-3 minutes.
- Remove from heat and let the jam cool completely before using.
Prepare the Coconut Buttercream:
- In a large bowl, beat the dairy-free butter until creamy.
- Gradually add the powdered sugar, one cup at a time, mixing until smooth.
- Add the vanilla extract and coconut milk, one tablespoon at a time, until the buttercream is light and fluffy.
Assemble the Cake:
- Place one layer of coconut sponge on a serving plate or cake stand.
- Spread a thin layer of raspberry jam over the sponge.
- Spread a layer of coconut buttercream over the jam.
- Repeat with the remaining layers, ending with a layer of buttercream on top.
- Spread the remaining coconut buttercream over the top and sides of the cake.
Serve:
- Decorate the cake with fresh raspberries and shredded coconut, if desired.
- Slice and serve this beautiful Raspberry Coconut Cake!
Notes
Tips for Making the Best Sponge:
- Use Buttermilk: The acidity in buttermilk helps break down gluten and proteins in cakes, making them more tender. For a dairy-free alternative, add vinegar to plant-based milk.
- Don’t Overmix: Overmixing the batter can lead to dense, tough, or deflated cakes. Mix until just combined.
- Use Room Temperature Ingredients: Room temperature ingredients bond together better, creating a seamless and even texture.
- Weigh Your Ingredients: Accurate measurements ensure the best results. Follow the exact recipe.
- Don’t Overbake: Bake the cake until just done to keep it moist and tender. Avoid rushing the process.