Raspberry Coconut Cake
- Category: Dessert
Ingredients
Scale
For the Coconut Sponge Cake:
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup shredded coconut
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup coconut milk (from a carton, not canned)
- 1/2 cup coconut oil (melted)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup fresh or frozen raspberries (do not thaw if using frozen)
For the Raspberry Jam:
- 2 cups fresh or frozen raspberries
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 2 tbsp chia seeds (optional, for thickening)
For the Coconut Buttercream:
- 1 cup vegan butter (softened)
- 4 cups powdered sugar
- 1/4 cup coconut cream (from the top of a chilled can of coconut milk)
- 1 tsp vanilla extract
- 1/2 cup shredded coconut (for garnish)
Instructions
Make the Cake:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Prepare Batter:
- In a large mixing bowl, whisk together the flour, sugar, shredded coconut, baking powder, baking soda, and salt.
- In another bowl, combine the coconut milk, melted coconut oil, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the raspberries.
- Bake:
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Raspberry Jam:
- Cook the Jam:
- In a medium saucepan, combine the raspberries, sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the mixture begins to thicken, about 10-15 minutes.
- For a thicker consistency, stir in the chia seeds and cook for an additional 2-3 minutes.
- Remove from heat and let cool completely.
Make the Coconut Buttercream:
- Prepare Frosting:
- In a large bowl, beat the vegan butter until creamy.
- Gradually add the powdered sugar, beating until smooth.
- Mix in the coconut cream and vanilla extract until fluffy and well combined.
Assemble the Cake:
- Layer and Frost:
- Place one cake layer on a serving plate. Spread a layer of raspberry jam over the cake.
- Add the second cake layer on top, then frost the top and sides with the coconut buttercream.
- Garnish:
- Sprinkle the shredded coconut over the top and sides of the cake for a decorative touch.
- Serve:
- Slice and serve your delicious Vegan Raspberry Coconut Cake!
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Coconut Milk: Use carton coconut milk for the cake and canned coconut milk for the coconut cream in the frosting.
- Fresh vs. Frozen Raspberries: If using frozen raspberries, add them directly to the batter without thawing to prevent excess moisture.
