A Tropical Twist on a Classic Layer Cake
This Coconut Raspberry Dream Cake is a luxurious, bakery-style dessert that layers soft, coconut-infused sponge with a tangy raspberry center and a silky buttercream finish. Inspired by Nigella Lawson’s love of bold, comforting flavors, this cake is perfect for birthdays, afternoon tea, or whenever you need a sweet escape to the tropics.
A dreamy blend of velvety coconut and sweet-tart raspberry—ideal for dessert lovers!
Why You’ll Love This Recipe:
- 🥥 Coconut Sponge Magic: Light and airy layers infused with shredded coconut and creamy coconut milk.
- 🍓 Raspberry Swirl: Seedless jam adds a vibrant, tangy contrast to every bite.
- 🧈 Fluffy Frosting: A rich buttercream with coconut milk elevates the sweetness.
- ⏱️ Quick & Easy: From mixing to baking in under an hour—ideal for last-minute celebrations.
- 🎉 Great for Sharing: Perfect at birthdays, brunches, or afternoon tea.
Ingredients (Makes 12 servings):
For the Fluffy Coconut Sponge:
- 3 large eggs , lightly beaten (or flax eggs for vegan option)
- 50g (½ cup) sweetened shredded coconut (plus extra for garnish)
- 30ml (2 tbsp) thick coconut milk (or heavy cream for richer texture)
- 175g (¾ cup + 2 tbsp) unsalted butter , softened (or coconut oil for dairy-free)
- 175g (¾ cup) golden caster sugar (or granulated sugar for less fine texture)
- 175g (1½ cups) self-raising flour (or all-purpose flour + ½ tsp baking powder)
- 7g (1½ tsp) baking powder (if using all-purpose flour)
For the Frosting & Assembly:
- 280g (2 cups) icing sugar (or powdered sugar substitute)
- 100g (½ cup) butter , softened (or vegan spread for dairy-free)
- 45ml (3 tbsp) coconut milk (full-fat for creaminess)
- 75ml (5 tbsp) seedless raspberry jam (or strained homemade raspberry puree for smoother finish)
- Fresh raspberries (optional – for garnish)
- Toasted shredded coconut (optional – for finishing)
Instructions:
Step 1: Prep Oven & Pans
Preheat oven to 350°F (175°C) .
Grease and line two 8-inch round cake pans with parchment paper.
Step 2: Mix the Sponge
In a bowl, beat butter and sugar until light and fluffy (2–3 minutes with a mixer).
Gradually add lightly beaten eggs , mixing well after each addition.
Stir in coconut milk and shredded coconut for tropical depth.
In a separate bowl, sift self-raising flour and baking powder (if using all-purpose flour, mix with baking powder).
Gently fold dry ingredients into the wet mixture—avoid overmixing to keep the sponge light.
Step 3: Bake the Layers
Divide batter evenly between the pans and smooth the tops.
Bake for 25–30 minutes , or until a skewer inserted in the center comes out clean.
Let cool in pans for 10 minutes , then transfer to wire racks to cool completely.
Step 4: Make the Coconut Frosting
In a bowl, beat butter until smooth (1–2 minutes with a mixer).
Gradually add icing sugar , mixing on low speed to avoid dust clouds.
Add coconut milk and beat until fluffy and spreadable.
Tip: Add ½ tsp raspberry puree to the frosting for a pink swirl.
Step 5: Assemble the Cake
Place one sponge on a serving plate.
Spread raspberry jam evenly over the top.
Add a thick layer of coconut frosting to seal in the jam and add richness.
Top with the second cake layer and frost the top and sides smoothly.
Step 6: Garnish & Serve
Sprinkle toasted coconut over the top or press it onto the sides.
Add fresh raspberries for color if desired.
Slice and serve slightly chilled for cleaner cuts.
Each bite brings together:
- Silky, buttery coconut sponge
- Sweet-tart raspberry pockets
- Fluffy, vanilla-rich coconut frosting
- And that classic tropical charm
Tips for Success:
- 🥣 Use Thick Coconut Milk: Full-fat canned coconut milk works best for moisture and flavor.
- 🧁 Don’t Overmix: Fold flour gently to preserve air bubbles for a lighter crumb.
- 🥟 Toasted Coconut Hack: Toast shredded coconut in a dry skillet for deeper flavor.
- 🍓 Jam Swap Magic: Try blackberry, apricot, or lemon curd for different finishes.
- ❄️ Make Ahead Magic: Refrigerate layers overnight—frost just before serving.
Serving Suggestions:
- Pair with iced tea, coffee, or a glass of sparkling rosé .
- Great with a dollop of whipped cream or Greek yogurt on the side.
- Ideal for celebrations, bridal showers, or solo indulgence .
Nutritional Information (per slice, makes 12 – approximate):
(With regular butter and jam – per serving)
- Calories: ~400 kcal
- Protein: ~4g
- Carbohydrates: ~45g
- Fat: ~22g
- Fiber: ~1g
- Sugar: ~30g
This Coconut Raspberry Dream Cake proves that desserts don’t need fancy tools to be unforgettable. With its soft layers, gooey jam, and sweet coconut frosting—it’s a must-bake for lovers of bold, comforting sweets.
Additional Notes:
- Gluten-Free Option: Use gluten-free self-raising flour or almond flour with xanthan gum.
- Vegan Swap: Replace butter with coconut oil, eggs with flax eggs, and use vegan jam.
- Storage Tip: Store in an airtight container for 3–4 days—keep refrigerated in warm climates.
- Flavor Hack: Add ½ tsp lemon zest to the frosting for extra brightness.
- Meal Prep Friendly: Frost mini cupcakes or bars for grab-and-go treats.
Pro Tip: For a raspberry filling , spread a thin layer of jam between the layers for extra juiciness.
Serving Idea: Dust with crushed pistachios or white chocolate shavings for a luxury finish.
History Fun: Nigella Lawson’s recipes often blend British tradition with global flair —this cake is a modern twist on her love of indulgent, comforting desserts.
