Coconut Raspberry Layer Cake with Coconut Cream Frosting

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This coconut raspberry cake features tender coconut sponge layers filled with sweet-tart homemade raspberry jam and a light whipped coconut cream. Topped with fresh raspberries and a sprinkle of coconut flakes, the cake balances gentle coconut notes with bright berry acidity for a dessert that is both refreshing and indulgent.

With its airy crumb and creamy layers, this cake is ideal for spring and summer gatherings. It looks elegant yet is straightforward to prepare at home.

The recipe uses coconut cream both in the sponge and in the whipped filling so the coconut flavor shines through without being overpowering. Homemade raspberry jam adds freshness and brightness, while the whipped coconut cream keeps the texture light and airy.

WHY THIS RECIPE WORKS

• Genuine coconut flavor: Coconut cream is used in both the sponge and the whipped cream to deliver a clear coconut note.
• Fresh raspberries plus jam: Homemade raspberry jam brings fresh, tangy flavor between the layers.
• Light whipped coconut cream: The filling is airy and balances the denser jam for a pleasing contrast.

INGREDIENT NOTES

A few key ingredients to highlight. For the complete list, see the recipe card below.

• Coconut cream: Adds richness and coconut flavor to both the sponge and the whipped filling.
• Eggs: The whites are whipped to a meringue for lift while yolks are folded in for structure and richness.
• All-purpose flour: Use flour with about 10–11% protein for a soft, tender sponge.
• Raspberries: Frozen berries are cooked into jam; fresh raspberries are used in the filling and for garnish.

STEP BY STEP INSTRUCTIONS

You will need an electric mixer with a whisk attachment and a 20 cm (8 inch) round baking pan lined with parchment paper.

Raspberry jam — Step 1: Combine frozen raspberries, sugar and lemon juice in a saucepan. Heat until the berries thaw and the mixture comes to a bubble, then reduce to a simmer and cook for 8 minutes, mashing occasionally.

Step 2: Mix cornstarch with water, stir into the simmering jam, and cook for about 1 minute until it thickens. Transfer to a shallow bowl, cover with plastic wrap and chill until cold.

Preheat the oven to 175ºC / 350ºF (conventional). Line a 20 cm round pan with parchment paper.

Coconut sponge — Step 3: Separate eggs. Whip the egg whites with a splash of white vinegar until foamy, then stream in the sugar and continue whisking on high until stiff peaks form.

Step 4: Beat the egg yolks briefly, then fold them and the vanilla paste into the meringue at low speed until just combined. Sift and fold in the dry ingredients (flour, potato starch, salt) gently — avoid overmixing.

Step 5: Warm the coconut cream until steaming and fold it into the batter until incorporated. Transfer the batter to the prepared pan and bake for about 28 minutes.

Step 6: When the cake is done, run a thin knife around the pan edge, invert the pan onto a cooling rack, then flip the cake right-side up and cool completely. If the top sinks slightly, flipping it can help even it out.

WHIPPED COCONUT CREAM AND ASSEMBLY

Whipped coconut cream — Step 1: With cold heavy cream and cold unsweetened coconut cream, whip together with powdered sugar and vanilla paste until medium-stiff peaks form.

Assembly — Step 2: Using a serrated knife, split the sponge horizontally into two layers. Place the first layer on your serving plate, spread half the chilled raspberry jam, then half the whipped coconut cream and a layer of halved fresh raspberries. Repeat with the second layer. Finish with extra raspberries and a sprinkle of coconut flakes. Refrigerate until serving.

EXPERT BAKING TIPS

• Use a kitchen scale: Weighing ingredients in grams is the most precise method and gives the most consistent results.
• Don’t overmix the batter: Finish with gentle folds using a spatula so you don’t deflate the meringue and lose volume.
• Prefer light-colored pans: Aluminum pans bake more gently than dark pans and help avoid an overly dark, dry crust.

FAQ

HOW TO STORE

Keep the cake refrigerated and consume within 2–3 days for best texture and freshness.

Other Layer Cake Recipes To Try

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Coconut Raspberry Cake

Soft coconut sponge layers filled with homemade raspberry jam and whipped coconut cream, finished with fresh raspberries and coconut flakes.

Prep Time 45 mins

Cook Time 28 mins

Total Time 1 hr 13 mins

Course Dessert

Cuisine Danish

Servings 12 slices

Equipment

• Stand mixer or hand mixer

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 eggs, separated
• 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 and unsweetened
• 55 g powdered sugar
• 1 teaspoon vanilla paste

ASSEMBLING

• 375 g fresh raspberries
• Coconut flakes for decoration

For accuracy, weigh ingredients in grams with a digital scale when possible.

Instructions

RASPBERRY JAM

1. Combine raspberries, sugar and lemon juice in a saucepan. Heat until the berries break down and the mixture bubbles, then simmer for 8 minutes, mashing occasionally.
2. Mix cornstarch with water and stir into the jam. Cook for one minute until thickened.
3. Transfer jam to a shallow bowl, cover and chill until cold (about 1 hour).

COCONUT SPONGE

1. Preheat oven to 175ºC / 350ºF. Line a 20 cm (8 inch) round pan with parchment paper. Do not grease the sides.
2. Whip egg whites with vinegar until foamy. Slowly add sugar while whisking, then beat on high until stiff peaks form.
3. Beat the yolks briefly and fold them and the vanilla paste into the meringue at low speed until combined.
4. Sift flour, potato starch and salt and fold into the meringue gently. Heat coconut cream until steaming and fold into the batter.
5. Give a final gentle fold, pour batter into the pan and bake for about 28 minutes.
6. Run a thin knife around the pan edge, invert onto a cooling rack, then flip right-side up. Cool completely before slicing.

WHIPPED COCONUT CREAM

1. When the sponge has cooled, whip the heavy cream, cold coconut cream, powdered sugar and vanilla paste until medium-stiff peaks form.

ASSEMBLING

1. Slice the sponge into two layers. Place the first layer on a plate, spread half the jam, then half the whipped cream and a layer of halved raspberries. Repeat with the second layer. Top with remaining raspberries and coconut flakes. Chill until serving.

Notes

• Ensure the bowl and tools for whipping egg whites are completely clean and grease-free so the meringue whips properly.

Nutrition

Per serving (approx): Carbohydrates 38 g • Protein 5 g • Fat 21 g • Saturated Fat 15 g • Sugar 23 g • Fiber 4 g • Sodium 32 mg

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