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Coconut and rasp layer cake WEB

Coconut raspberry layer cake

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2.735 stars based on 152 ratings

This delicious cake is ideal for all the coconut lovers out there. Four layers of soft coconut sponge, sandwiched with fruity raspberry jam and coated in a mascarpone and coconut icing, a slice of this is sure to go down a treat at your next afternoon tea or coffee morning.

Key Information

  • Prep:
  • Bake:
  • Serves:10
  • Skill level:easy

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Ingredients

  • 175g 6¼ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 1tsp 1tsp Baking powder
  • 3 3 Egg(s) (free range)
  • 175g 6¼ oz Butter (unsalted) softened
  • 175g 6¼ oz White caster sugar (we use Silver Spoon) White caster sugar
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 75g 2¾ oz Dessicated coconut

For the filling and icing

  • 7tbsp 7tbsp Raspberry jam seedless
  • 50g 1⅞ oz Dessicated coconut
  • 450g 16 oz Mascarpone cheese
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 1tbsp 1tbsp Icing sugar (we use Silver Spoon) Icing sugar
  • 110g 4 oz Dessicated coconut to decorate

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    For the cake, heat the oven to 170°C (325°F, gas mark 3). Grease and base line two 20 cm/8in sandwich tins with a depth of 4 cm/1.5in.

  2. Classic mode Step 2

    Sift the flour and baking powder into a mixing bowl, add all the other ingredients except the coconut and whisk with an electric whisk until smooth. Alternatively, beat well with a wooden spoon.

    Ingredients for this step

    • 175g 6¼ oz Self-raising white flour (we use Allinson) Self-raising white flour
    • 1tsp 1tsp Baking powder
    • 3 3 Egg(s) (free range)
    • 175g 6¼ oz Butter (unsalted) softened
    • Unrefined golden caster sugar
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  3. Classic mode Step 3

    Stir in the coconut. The mixture should have a soft dropping consistency- if it seems too stiff, add a little water.

    Ingredients for this step

    • 75g 2¾ oz Dessicated coconut to decorate
  4. Classic mode Step 4

    Divide the mixture between the tins and bake for 30-35 minutes, until springy to the touch and golden. Cool in the tins for 5 minutes, then turn out onto a wire rack to cool.

  5. Classic mode Step 5

    Peel off the lining paper and carefully cut each cake horizontally into 2 halves, using a sharp bread knife.

  6. Classic mode Step 6

    For the filling and icing warm the jam gently and spread the jam on 1 cake layer.

    Ingredients for this step

    • 7tbsp 7tbsp Raspberry jam seedless
  7. Classic mode Step 7

    Put the shredded coconut, mascarpone, vanilla and icing sugar in a bowl and whisk until combined.

    Ingredients for this step

    • 50g 1⅞ oz Dessicated coconut to decorate
    • 450g 16 oz Mascarpone cheese
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
    • 1tbsp 1tbsp Icing sugar (we use Silver Spoon) Icing sugar
  8. Classic mode Step 8

    Carefully spread a thin layer over the cake layer spread with jam. Place another cake layer on top and repeat with the jam and coconut filling. Repeat with the third cake layer and put the plain cake layer on top.

  9. Classic mode Step 9

    Spread the rest of the icing over the top and sides of the cake and dredge thickly with shredded coconut.

    Ingredients for this step

    • 110g 4 oz Dessicated coconut to decorate