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Raspberry Coconut Cake

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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!
Course Dessert

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:

  1. 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.
  2. Don’t Overmix: Overmixing the batter can lead to dense, tough, or deflated cakes. Mix until just combined.
  3. Use Room Temperature Ingredients: Room temperature ingredients bond together better, creating a seamless and even texture.
  4. Weigh Your Ingredients: Accurate measurements ensure the best results. Follow the exact recipe.
  5. Don’t Overbake: Bake the cake until just done to keep it moist and tender. Avoid rushing the process.