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Raspberry Coconut Cake

Course Dessert

Ingredients

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.