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–+ servings
Tropical Coconut Raspberry Delight

Tropical Coconut Raspberry Delight

Indulge in Tropical Coconut Raspberry Delight—creamy coconut cake layered with tangy raspberry jam. Easy, crowd-pleasing & full of tropical flavor!
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 medium eggs, beaten
  • 50 g desiccated coconut
  • 2 tbsp coconut cream
  • 175 g softened butter
  • 175 g golden caster sugar
  • 175 g self-raising flour
  • 1 tsp baking powder
  • 280 g icing sugar
  • 100 g softened butter (for buttercream)
  • 3 tbsp coconut cream (for buttercream)
  • 5 tbsp raspberry jam

Equipment

  • Two 20cm round sandwich tins
  • Food processor or electric hand mixer
  • Wire cooling rack
  • Spatula and palette knife
  • Parchment paper

Method
 

  1. Preheat your oven to 180°C (160°C for fan ovens, or Gas Mark 4) and prepare two 20cm sandwich tins with butter and parchment paper.
  1. Blend softened butter, golden caster sugar, self-raising flour, baking powder, and beaten eggs in a food processor for 2-3 minutes until smooth.
  1. Gently fold in desiccated coconut and coconut cream by hand.
  1. Divide the batter between prepared tins and smooth the tops before baking for 25 minutes.
  1. Allow the cakes to cool in tins for 5 minutes before transferring to a wire rack to cool completely.
  1. Beat softened butter, icing sugar, and coconut cream in a large bowl until light and fluffy to make the buttercream.
  1. Place one cake layer on a serving plate, spread raspberry jam to the edges, and add half the buttercream.
  1. Top with the second cake layer, jam-side down, then frost the top with remaining buttercream and decorate as desired.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

For extra flavor, toast the desiccated coconut before adding it to the batter. This cake can be stored in an airtight container for up to 3 days at room temperature. If you need a lighter version, try whole wheat flour, reduce the sugar, or make it dairy-free with plant-based butter. Enjoy baking!
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