coconut sponge cake with raspberry buttercream

Coconut Sponge Cake with Raspberry Buttercream

  • Author: Emma
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 10
  • Category: Cakes
  • Method: Baking
  • Cuisine: American


A simple, light moist sponge cake with a subtle coconut flavour, filled with sweet raspberry jam and covered in raspberry frosting. This is the perfect cake for the spring and summer warmer months.


For the coconut cake

3/4 cup (170g) unsalted butter, softened

3/4 cup (150g) caster sugar

3 eggs, beaten

1 cup (120g) self raising flour, sifted

1/2 cup (50g) desiccated coconut

3 tablespoons (45ml) milk

3/4 cup (245g) raspberry preserve


For the raspberry buttercream

1 cup (130g) frozen raspberries

3/4 cup (170g) butter, softened

3 1/2 cups (385g) icing sugar

1/4 teaspoon salt


 To decorate

1/4 cup (25g) desiccated coconut

1/4 (25g) coconut flakes

A couple of sprigs of spring blossom


For the coconut cake:

  1. Preheat the oven to 180C/350F and grease and line x2 20cm/8inch round spring form tins or cake tins.
  2. Beat the butter and caster sugar until pale and creamy, in a large mixing bowl, using electric beaters or a stand mixer. Slowly add the egg whilst beating the mixture and if it begins to curdle then add a spoonful of flour.
  3. Fold in the flour, desiccated coconut and milk with a large metal spoon.
  4. Divide the mixture evenly between the two tins and level the surface. Bake for 25-30 minus until springy to such and golden. Remove from the oven and leave to cool in the tins for 5 to 10 minutes and then turn onto a wire rack and leave to cool completely.


For the buttercream:

  1. Mash the raspberries with a fork and then push them through a sieve over a bowl. Keep the pulp and juice in the bowl but discard the seeds in the sieve. Place raspberry juice in a small saucepan over a medium heat and let simmer until the juice reduces and thickens slightly. Remove from the heat and set aside to cool.
  2. In the mean-time, in a large bowl, beat the butter, icing sugar and salt until light and fluffy. Add half the cooled raspberry puree and beat until combined. Now add bit by bit until you have flavour and natural colouring that you would prefer.


To decorate:

  1. Pipe the buttercream around the edge of the bottom layer of cake and spoon a 1 cm layer of raspberry conserve gently levelling with an offset spatular.
  2. Place the remaining cake onto the top and then using an offset spatular scoop the buttercream around the side of the cake and onto the top. Use the offset spatular to speed it evenly and smoothly all around the cake and over the top. For the pattern that I made on the sides of the cake, use the offset spatular tip to make the ridges vertically.
  3. Sprinkle with desiccated or toasted flaked coconut over the top and decorated with the spring blossom.

Keywords: sponge cake, dessert