The Fluffiest Coconut And Raspberry Cake Recipe Ever Made

Baking a delightful coconut and raspberry cake brings pure joy to any kitchen adventure.

Sweet aromas will soon fill your space with warmth and comfort.

Layers of soft, moist texture promise a delectable experience for dessert enthusiasts.

Raspberries add a vibrant, tangy twist that complements the rich coconut perfectly.

Gentle mixing and careful folding create a magical balance of flavors.

Soft crumbs and luscious fruit make this cake an irresistible treat for everyone.

Trust me, you’ll want to slice into this heavenly creation right away.

Ingredients for Nigella Coconut And Raspberry Cake

• Butter: A rich ingredient that provides moisture and helps create a tender cake texture.
• Sugar: Sweetens the cake and contributes to its soft, golden-brown structure.
• Flour: The primary dry ingredient that forms the cake's foundation and gives structure.
• Baking Powder: A raising agent that helps the cake become light and fluffy.
• Eggs: Bind the ingredients together and add richness to the cake.

• Desiccated Coconut: Adds texture and a distinct coconut flavor to the cake.
• Coconut Cream: Enhances the coconut profile and provides additional moisture.

• Raspberry Jam: Adds a fruity layer between cake sponges with a sweet-tart flavor.
• Icing Sugar: Creates a smooth, sweet base for the buttercream.
• Buttercream: A creamy frosting that adds richness and helps decorate the cake.

How to Make Coconut And Raspberry Cake Easily

Step 1: Prepare Baking Space

Warm up the oven to 180°C (360°F). Grab two 20cm cake pans and coat them with butter, then line with parchment paper for easy cake release.

Step 2: Create Silky Cake Batter

• Softened butter
• Sugar
• All-purpose flour
• Baking powder
• Eggs

Blend everything until the mixture looks smooth and creamy.

Step 3: Enhance Cake Flavor

• Desiccated coconut
• Coconut cream

Mix carefully to keep the batter light and airy.

Step 4: Prepare for Baking

Divide the batter evenly between the prepared pans. Use a spatula to smooth the tops, ensuring an even surface.

Step 5: Bake to Golden Perfection

Slide the pans into the preheated oven. Bake for 25 minutes until the cakes turn golden and feel firm when lightly touched.

Step 6: Cool Down

Let the cakes rest in their pans for 5 minutes. Carefully transfer to wire cooling racks to reach room temperature.

Step 7: Whip Up Coconut Buttercream

• Powdered sugar
• Softened butter
• Coconut cream

Beat until the mixture becomes smooth and fluffy.

Step 8: Assemble Spectacular Cake

Spread raspberry jam across one cake layer. Top with half the coconut buttercream. Place the second cake layer on top.

Step 9: Final Frosting Flourish

Decorate the cake’s top with remaining buttercream, creating a beautiful spiral design for a stunning finish.

Tips to Perfect Nigella’s Coconut Raspberry Cake

• Coconut Coating Tip: Lightly toast desiccated coconut in a dry pan before adding to batter for deeper, richer flavor and extra crunch.
• Moisture Magic: Replace some butter with coconut cream to create an incredibly soft, tender cake texture that stays fresh longer.
• Raspberry Boost: Mix fresh raspberries into jam for brighter, more intense fruit flavor in the filling.
• Temperature Check: Use room temperature eggs and butter to ensure smoother batter and more even cake rise.
• Dairy-Free Swap: Replace butter with coconut oil and use plant-based milk for a delicious vegan version of this cake.

Flavorful Variations of Coconut And Raspberry Cake

• Gluten-Free Version: Replace wheat flour with almond flour or gluten-free flour blend for celiac or gluten-sensitive individuals.
• Vegan Coconut Raspberry Cake: Swap eggs with mashed banana, use plant-based butter, and coconut cream alternative for dairy-free option.
• Low-Sugar Edition: Substitute sugar with stevia or monk fruit sweetener, use sugar-free raspberry jam to reduce overall sugar content.
• Tropical Fruit Swap: Replace raspberries with passion fruit or mango for a different fruity flavor profile while maintaining cake's tropical essence.

What to Pair with Coconut Raspberry Cake

• Pair with Tropical Cocktails: Serve alongside a refreshing piña colada or coconut mojito that echoes the cake's tropical coconut notes and complements its sweet profile.
• Recommend Fruity Tea Companions: Select a raspberry-infused herbal tea or a light white tea to enhance the cake's raspberry jam and provide a delicate, balanced accompaniment.
• Match with Creamy Dessert Wines: Choose a sweet Moscato or Sauternes that will harmonize with the cake's rich buttercream and add a luxurious wine-dessert experience.
• Enjoy with Coconut-Based Beverage: Serve with chilled coconut water or a coconut milk latte to amplify the cake's primary coconut flavor and create a harmonious taste connection.

Storage Tips for Coconut And Raspberry Cake

• Store cake in an airtight container in the refrigerator for up to 4 days. Wrap tightly with plastic wrap to prevent drying out and absorbing other food odors.
• Carefully wrap entire cake in multiple layers of plastic wrap, then cover with aluminum foil. Freeze for up to 2 months. Thaw overnight in refrigerator before serving.
• Cut cake into individual portions, wrap each slice separately in plastic wrap, then place in freezer bag. Freeze up to 1 month. Thaw slices at room temperature for 30-45 minutes.
• Warm refrigerated cake at room temperature for 15-20 minutes before serving.

FAQs About Nigella Coconut And Raspberry Cake

• Can I use frozen raspberries for the jam?

Yes, frozen raspberries work perfectly. Thaw and drain them before using to prevent excess moisture in the cake.

• Is coconut cream necessary for this recipe?

Coconut cream adds rich flavor and moisture. If unavailable, you can substitute with full-fat coconut milk or regular cream.

• How do I prevent the cake from being dry?

Avoid overmixing the batter and don’t overbake. Check the cake at 20 minutes and use a toothpick to test doneness to ensure a moist texture.

• Can I make this cake gluten-free?

Replace the regular flour with a gluten-free flour blend designed for baking. Add a teaspoon of xanthan gum to help bind the ingredients and maintain the cake’s structure.

Why Nigella Coconut And Raspberry Cake Is a Winner

• Create Crowd-Pleasing Dessert: This cake combines tropical coconut flavors with tangy raspberries, making it a guaranteed hit at gatherings and celebrations.
• Master Baking with Ease: The recipe uses a food processor, simplifying the mixing process and ensuring a perfectly smooth, consistent batter for bakers of all skill levels.
• Customize Your Sweet Treat: Adaptable ingredients allow for personal touches, like adjusting raspberry jam or coconut intensity to suit individual taste preferences.
• Quick Family Favorite: Simple preparation steps and minimal ingredients make this cake perfect for weekend baking, creating delightful moments with loved ones.

Coconut And Raspberry Cake Recipe

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4.7 from 39 reviews

• Total Time: 40 minutes
• Yield: 8 1x

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Description

Sweet raspberry dreams dance through this coconut and raspberry cake, delivering Mediterranean sunshine on a delightful plate. Rich layers of coconut and tangy raspberries create a heavenly dessert that whisks you straight to coastal bliss.

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Ingredients

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Cake Base:

• 3 medium eggs
• 175 grams (6.2 ounces) butter, softened
• 175 grams (6.2 ounces) golden caster sugar
• 175 grams (6.2 ounces) self-raising flour
• 50 grams (1.8 ounces) desiccated coconut
• 1/2 teaspoon baking powder
• 2 tablespoons coconut cream

Frosting:

• 280 grams (9.9 ounces) icing sugar
• 100 grams (3.5 ounces) butter, softened
• 3 tablespoons coconut cream

Filling:

• 5 tablespoons raspberry jam

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Instructions

1. Prepare the baking environment by setting the oven to 180°C and preparing two 20cm cake pans with gentle greasing and parchment lining.
2. Combine butter, sugar, flour, baking powder, and eggs in a food processor, blending until the mixture achieves a silky, uniform consistency.
3. Delicately incorporate desiccated coconut and coconut cream into the batter, ensuring even distribution without deflating the mixture.
4. Evenly distribute the cake batter between the prepared pans, carefully leveling the surfaces for uniform baking.
5. Place the cake pans in the preheated oven and bake for approximately 25 minutes, watching for a golden exterior and a firm texture when gently pressed.
6. Allow the cakes to rest in their pans for 5 minutes, then carefully transfer to wire cooling racks to reach room temperature.
7. Create the buttercream by whipping icing sugar, butter, and coconut cream until the mixture becomes smooth and spreadable.
8. Spread raspberry jam across the surface of one cake layer, creating an even, vibrant base.
9. Apply half of the prepared buttercream over the jam layer, ensuring complete coverage.
10. Gently position the second cake layer on top and decorate the entire cake with the remaining buttercream, using a spiral motion for an elegant finish.

Notes

• Swap out regular flour for gluten-free flour blend to make this cake celiac-friendly without compromising texture.
• Reduce sugar content by using monk fruit sweetener or stevia for a lower-calorie version that maintains delicious flavor profile.
• Fresh raspberries can replace jam for a more vibrant, natural filling with added nutritional benefits and intense fruity burst.
• Toast desiccated coconut beforehand to enhance its nutty flavor and add depth to the cake’s overall taste experience.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 493 kcal
• Sugar: 45 g
• Sodium: 78 mg
• Fat: 30 g
• Saturated Fat: 22 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.5 g
• Carbohydrates: 53 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 90 mg