Coconut Sponge Cake with Raspberry Buttercream
A simple, light moist sponge cake with a subtle coconut flavour, filled with sweet raspberry jam and covered in raspberry frosting. This cake will be a delight on any dessert table this Spring.
Are you with me or are you with me? I adore coconut. Having spent many years in Asia growing up, I developed such a strong love for coconut in all its forms, its flesh, milk, cream, water, toasted flakes … you name it, I like it. (Actually…you can keep coconut oil..just saying). Let’s not get started with coconut and chocolate…oh hello Bounty chocolate bar!
However, I do know that there are a few out there that aren’t fans…um hello my two girls. Are we even related??! As I was baking this I asked them to promise me that they would have a taste instead of ruling it out at the mere mention of coconut. Why? Because I knew that this was too good to be missed. The coconut is subtle here and isn’t over powering. Yes it has desiccated coconut in it but this provides the perfect nod to the coconut taste needed
That Jammy Centre
So once in a while I just want easy. Easy sponge cake, easy filling, easy frosting. Sometimes we don’t have hours slaving away over multiple stages of a recipe. The day I made this, was one of those days and so without a second thought I picked up my jar of Bonne Maman Raspberry Conserve and slathered it over the bottom layer of the cake. I adore Bonne Maman products and remember many an afternoon tea as a child being given baguette with butter and Bonne Maman jam.
You want to know the best bit? Once made, if you leave the cake overnight that jam soaks into the sponge above and below it leaving you with a delicious, jamie, sticky sponge centre. Oh yeah. So good!
Does raspberry pair well with coconut?
One hundred percent absolutely. Raspberry and coconut is a perfect flavour pairing for the warmer months. It has such a tropical vibe to it and will have you coming back for more. Imagine coconut ice-cream swirled with raspberry coulis and drizzled with chocolate sauce. I think I might just have to make that!
For the buttercream I simply let half a cup of frozen raspberries de-frost and then placed them in a sieve over a bowl and pushed the pulp and juice through the sieve. Then on the stove top I reduced the raspberry juice until it was a thicker consistency, this only took a few minutes. After beating the butter and and icing sugar together I then added the freshly squeezed raspberry pulp to the buttercream for the flavour but also for that beautiful shade of pink.
The trees of London have been covered in the most beautiful blossom in shades of pink and bright white. I adore seeing this transformation as the seasons change and I was so inspired to decorate this cake with the beautiful flowers from our local park. I believe that they visually compliment the beautiful raspberry tinged shade of pink but also the coconut flavour too.
So… how did my two daughters fair eating my cake? What do you know…they loved it. Absolute truth! The coconut isn’t over powering and teamed with the raspberry buttercream they had a slice after school three days in a row. Now that’s saying something!!
Here are more of my recipes using coconut:Print
Coconut Sponge Cake with Raspberry Buttercream
A simple, light moist sponge cake with a subtle coconut flavour, filled with sweet raspberry jam and covered in raspberry frosting. This will be a delight on any dessert table this Spring.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 12 1x
For the coconut cake
- 3/4 cup (170g) unsalted butter, softened
- 3/4 cup (150g) caster sugar
- 3 eggs, beaten
- 1 cup (120g) self raising flour, sifted
- 1/2 cup (50g) desiccated coconut
- 3 tablespoons (45ml) milk
- 3/4 cup (245g) raspberry preserve
For the raspberry buttercream:
- 1 cup (130g) frozen raspberries
- 3/4 cup (170g) butter, softened
- 3 1/2 cups (385g) icing sugar
- 1/4 teaspoon salt
- 1/4 cup (25g) desiccated coconut
- 1/4 (25g) coconut flakes
- A couple of sprigs of spring blossom
For the coconut cake:
- Preheat the oven to 180C and grease and line x2 20cm round spring form tins or sandwich tins.
- Beat the butter and caster sugar until pale and creamy, in a large mixing bowl, using electric beaters or a stand mixer, . Slowly add the egg whilst beating the mixture and if it begins to curdle then add a spoonful of flour.
- Fold in the flour, desiccated coconut and milk with a large metal spoon.
- Divide the mixture evenly between the two tins and level the surface. Bake for 25-30 minus until springy to such and golden. Remove from the oven and leave to cool in the tins for 5 to 10 minutes and then turn onto a wire rack and leave to cool completely
For the buttercream:
- Mash the raspberries with a fork and then push them through a sieve over a bowl. Keep the pulp and juice in the bowl but discard the seeds in the sieve. Place raspberry juice in a small saucepan over a medium heat and let simmer until the juice reduces and thickens slightly. Remove from the heat and set aside too cool.
- In the mean time, in a large bowl, beat the butter, icing sugar and salt until light and fluffy. Add half the cooled raspberry puree and beat until combined. Now add bit by bit until you have flavour and natural colouring that you would prefer.
- Pipe the buttercream around the edge of the bottom layer of cake and spoon a 1 cm layer of raspberry conserve gently levelling with an offset spatular.
- Place the remaining cake onto the top and then using an offset spatular scoop the buttercream around the side of the cake and onto the top. Use the offset spatular to speed it evenly and smoothly all around the cake and over the top. For the pattern that I made on the sides of the cake, use the offset spatular tip to make the ridges vertically.
- Sprinkle with desiccated or toasted flaked coconut over the top and decorated with the spring blossom.
Keywords: Sponge cake, raspberry, coconut cake