Coconut & Raspberry Cake

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This is a light coconut sponge sandwiched with raspberry jam and a fluffy cream cheese buttercream, which isn’t sickly sweet – an absolute treat!

This recipe is from the book ‘The Modern Preserver’s Kitchen‘ by Kylee Newton.

Three 8” round cake tins, greased with oil and lined with baking paper
Preheat oven to 200°c (180°c fan)


90g unsalted butter
90ml sunflower/rapeseed oil
350g caster sugar
200g sour cream
2 tsp vanilla extract
350g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
40g desiccated coconut
6 egg whites
150g raspberry jam
70ml warm water


400g unsalted butter at room temperature
100g icing sugar
Pinch salt
500g cream cheese
20g desiccated coconut


Beat butter, oil and sugar for at least 5 mins until really creamy, smooth and pale.
Add the sour cream and vanilla extract and mix through for a minute.
Mix the flour, baking powder, bicarbonate of soda, salt and coconut in a bowl.
Add the flour mix to the batter a little at a time and fold in gently by hand to avoid knocking out the air.
Whisk the egg whites until they form soft peaks.
Add half to the batter and fold in as before.
Add the remaining egg whites and fold in until the batter is smooth and spreadable.
Divide between the cake tins and spread evenly.
Take three pieces of baking parchment, cut the same size as the tin and brush oil over one side of each.
Place the oiled side on top of the batter to cook flat cakes.
Bake in the preheated oven for around 20 minutes, testing after 15 minutes.
Mix the warm water through the raspberry jam and then spread over the cooled cakes.
To make the icing, beat the butter until it is creamy and then add the icing sugar and salt.
Next, add the cream cheese and mix it together.
Add the coconut and blitz again to bring it all together.
Put the first layer of cake on a cake plate and smooth some icing over it, pushing to the edges.
Add the next layer on top and repeat with the icing and again with the final layer.
Keep back some of the icing to coat the sides of the cake using a pallet knife.
Decorate with some dry-roasted coconut flakes.
If not serving immediately, keep it in the fridge and bring it to room temperature before serving.

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