• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Emma Duckworth Bakes

  • HOME
  • ABOUT
    • Contact
  • RECIPES
    • Breakfast
    • Brownies & Bars
    • Cakes & Cupcakes
    • Cookies & Biscuits
    • Doughs & Pastries
    • French Baking
    • Ice-cream, Popsicles & Frozen
    • Meringues & Pavlovas
    • Panna Cotta, Mousse & Parfait
    • Pies & Tarts
    • Profiteroles & Eclairs
    • Sauces & Curds
    • Small Batch
    • Snacks
  • BAKING RESOURCES
    • Doughs & Pastries
    • How to Guides
    • Baking Tips
  • SUBSCRIBE
Home » Cake & Cupcakes » Coconut Raspberry Sponge Cake

Coconut Raspberry Sponge Cake

11/08/2019 by Emma 1 Comment

Jump to Recipe·Print Recipe
coconut sponge cake with raspberry buttercream

Slices of coconut cake with pink frosting

A simple, light Coconut Raspberry Sponge Cake with a subtle coconut flavour, filled with sweet raspberry jam and covered in raspberry frosting. This cake will be a delight on any dessert table.

I first made this in May when the trees of London were laden with white and pink blossom, the air was warming up and days were slowly getting longer. These delicate white flowers proved to be the perfect decoration for this light, moist cake.

  • ingredients Flat lay
  • Flat lay showing ingredients

Team Coconut?

Are you with me or are you with me? I adore coconut. Having spent many years in Asia growing up, I developed such a strong love for coconut in all its forms, its flesh, milk, cream, water, toasted flakes … you name it, I like it. (Actually…you can keep coconut oil..just saying). Let’s not get started with coconut and chocolate…oh hello Bounty chocolate bar!

However, I do know that there are a few out there that aren’t fans…um hello my two girls. Are we even related??! As I was baking this I asked them to promise me that they would have a taste instead of ruling it out at the mere mention of coconut. Why? Because I knew that this was too good to be missed. The coconut is subtle here and isn’t over powering. Yes it has desiccated coconut in it but this provides the perfect nod to the coconut taste needed.

adding jam to the centre of the sponge cake
Pink frosted sponge cake

That Jammy Centre

So once in a while I just want easy. Easy sponge cake, easy filling, easy frosting. Sometimes we don’t have hours slaving away over multiple stages of a recipe. The day I made this, was one of those days and so without a second thought I picked up my jar of Bonne Maman Raspberry Conserve and slathered it over the bottom layer of the cake. I adore Bonne Maman products and remember many an afternoon tea as a child being given baguette with butter and Bonne Maman jam.

You want to know the best bit? Once made, if you leave the cake overnight that jam soaks into the sponge above and below it leaving you with a delicious, jamie, sticky sponge centre. Oh yeah. So good!

looking down and a cake decorated in pink buttercream
Pink cake on cake stand decorated in flowers

Does raspberry pair well with coconut?

One hundred percent absolutely. Raspberry and coconut is a perfect flavour pairing for the warmer months. It has such a tropical vibe to it and will have you coming back for more. Imagine coconut ice-cream swirled with raspberry coulis and drizzled with chocolate sauce. I think I might just have to make that!

For the buttercream I simply let half a cup of frozen raspberries de-frost and then placed them in a sieve over a bowl and pushed the pulp and juice through the sieve. Then on the stove top I reduced the raspberry juice until it was a thicker consistency, this only took a few minutes. After beating the butter and and icing sugar together I then added the freshly squeezed raspberry pulp to the buttercream for the flavour but also for that beautiful shade of pink.

So… how did my two daughters fair eating my cake? What do you know…they loved it. Absolute truth! The coconut isn’t over powering and teamed with the raspberry buttercream they had a slice after school three days in a row. Now that’s saying something!!

Slices of coconut cake with pink frosting

Tips on making my Coconut Raspberry Sponge Cake

With only two simple components this really is a simple cake to throw together.

The coconut sponge

  1. Beat the butter and sugar until pale and fluffy. This will help with the fluffy, light texture of the cake
  2. Pour the eggs slowly in a steady stream whilst beating, and mix till combined
  3. Fold in the flour, coconut and milk until incorporated.
  4. Pour into the two cake tins and that’s it! You’ll have a beautiful sponge cake in next to no time.

The raspberry buttercream

To make the buttercream we first have to create raspberry juice.

  1. As the raspberries defrost, mash them with a fork to break them down and squeeze as much juice out of them as possible. Push them through a sieve placed over a bowl and discard the pulp.
  2. Place the juice over low heat in a small saucepan and simmer until it thickens. Remove from the heat and cool.
  3. Beat butter, icing sugar and salt until pale and then add half of the juice and beat. Add a small amount of the puree at a time, beating with each addition until you reach your desired consistency and taste.
  • Coconut sponge cake slices on plates
  • Slice of Coconut spong cake

What more ideas of desserts filled with fruit? Check out these:

Roasted Strawberry Mascarpone Ice-cream. Recipe found here.

Fruit Pavlova with Roasted Plums and Fresh Figs. Recipe found here.

Chocolate Raspberry Crumble Bars. Recipe found here.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
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
Print Recipe
Pin Recipe

Description

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.


Ingredients

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


Instructions

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

Did you make this recipe?

Tag @emmaduckworthbakes on Instagram and hashtag it #emmaduckworthbakes

Recipe Card powered byTasty Recipes
Pinterest Graphic

Related posts

Caramel Sheet Cake with Browned Butter Cream Cheese Buttercream
Gluten-Free Pear, Hazelnut and Olive Oil Cake
Lemon Poppy Seed Madeleines

Filed Under: Cakes & Cupcakes Tagged With: cake, coconut, layer cake, Raspberry, raspberry buttercream, sponge

Previous Post: « Roasted Strawberry Crêpes
Next Post: Cherry Filled Lamingtons »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
Recipe Rating




Primary Sidebar

Welcome

Welcome to Emma Duckworth Bakes, a destination for approachable, delicious baked goods, sweet treats and desserts that you can re-create at home. A self-taught baker with a passion for seasonal homemade treats shaped by European influences. Learn more about me here

SIGN UP FOR MY FREE
SMALL BATCH DESSERT E-BOOK!

​

    ​

    TOP RECIPES

    FOODTOGRAPHY SCHOOL COURSE REVIEW

    Salted Caramel Sauce being spooned from a jar

    Salted Caramel Sauce

    How to make muffin cases graphic

    How To Make Your Own Muffin Cases

    Footer

    About Emma

    Welcome to Emma Duckworth Bakes, a destination for delicious baked goods, sweet treats and desserts that you can re-create at home. A self-taught baker with a passion for homemade food made with seasonal ingredients and photographed in a beautiful way.

    Mesmerising roasted strawberry frosting swirls. Th Mesmerising roasted strawberry frosting swirls. The very best way to do frosting. Hope you’re all having a fab week so far 🌟
.
.
.

#foodblogfeed #feedfeed #feedfeedchocolate #feedfeedbaking #thebakefeed #f52grams #huffposttaste #inmykitchen #bonappetit #bakingblog #foodfluffer #foodtographyschool 
#foodfluffer #foodphotography #bakeandshare #realsimple #thebakefeed #hereismyfood #kitchn #bakedfromscratch #stilllife #yahoofood #buzzfeast #vscofeed #eattheworld #foodblogger @foodblogfeed @thefeedfeed @thebakefeed @food52 @real_simple  @thekitchn @thefeedfeed.chocolate @thefeedfeed.baking #chiswick #london
    The best thing about making it to Friday...plannin The best thing about making it to Friday...planning that weekend baking project. And this Earl Grey Creme Brûlée Tart fits the bill. Lightly fragranced bergamot tea custard topped with that signature crunchy shell encased in flakey sweet shortcrust pastry. oh yeah. It’s good. Like really really delicious. And if you can’t be bothered to make the tart- then just make the creme brûlée in ramekins. Link in profile. 
.
.
.

#foodblogfeed #feedfeed #feedfeedchocolate #feedfeedbaking #thebakefeed #f52grams #huffposttaste #inmykitchen #bonappetit #bakingblog #foodfluffer #foodtographyschool 
#foodfluffer #foodphotography #bakeandshare #realsimple #thebakefeed #hereismyfood #kitchn #bakedfromscratch #stilllife #yahoofood #buzzfeast #vscofeed #eattheworld #foodblogger @foodblogfeed @thefeedfeed @thebakefeed @food52 @real_simple  @thekitchn @thefeedfeed.chocolate @thefeedfeed.baking #chiswick #london
    My Upside Down Rhubarb Cake has been given a littl My Upside Down Rhubarb Cake has been given a little image re-fresh. Link in profile for this seasonal beauty.
✨
Now let’s talk progression- swipe right for my new rhubarb cake images as opposed to two years ago when I initially photographed this recipe. Worlds apart! How did I progress? 
1. Invested in myself by attending @foodtographyschool . I needed help and I turned to an expert for it instead of spending months/years mindlessly searching on u-tube.
2. Practice everyday - think about composition, understand the light you have to work with, know the message you are trying to portray. All skills that you can be taught but it’s up to you to develop them and progress. 
✨
After 18 months of hard graft, I landed a cook book deal. Without learning and then practicing my craft there is no way that dream would have been realised so quickly. 
✨
For those that take the leap and sign up to @foodtographyschool use discount code EMMA for 15% off plus have a 1 hour coaching session with me.
What ya waiting for... believe in yourself, take the leap, you won’t regret it🌟
.
.
.
@foodtographyschool #foodtographyschool #affiliate #foodblogfeed #feedfeed #feedfeedchocolate #feedfeedbaking #thebakefeed #f52grams #huffposttaste #inmykitchen #bonappetit #bakingblog #foodfluffer #foodtographyschool 
#foodfluffer #foodphotography #bakeandshare #realsimple #thebakefeed #hereismyfood #kitchn #bakedfromscratch #stilllife #yahoofood #buzzfeast #vscofeed #eattheworld #foodblogger @foodblogfeed @thefeedfeed @thebakefeed @food52 @real_simple  @thekitchn @thefeedfeed.chocolate @thefeedfeed.baking #chiswick #london
    Blood orange really does make the prettiest everyt Blood orange really does make the prettiest everything! If you follow me on stories you’ll know I’ve been fervently reminding you to sign up to @foodtography master class. 2 out of 3 sessions are already sold out so if you want to take food photography seriously and make it a living you NEED to sign up and watch it. It’s FREE and you get a free BRAND PITCH GUIDE at the class.
🌸🍊
The newly improved Foodtography School Course will be launched at the sessions and having had a sneak peek - it’s amazing. 
🌸🍊
AND if you sign up to Foodtography Course or Advanced Foodtography Course use code EMMA at checkout to get 15% off AND you’ll receive a 1 hr COACHING SESSION with me. 
🌸🍊
Phew that was a lot. Hit me with any DM’s if you have questions ❤️
.
.
.

#foodblogfeed #feedfeed #feedfeedchocolate #feedfeedbaking #thebakefeed #f52grams #huffposttaste #inmykitchen #bonappetit #bakingblog #foodfluffer #foodtographyschool 
#foodfluffer #foodphotography #bakeandshare #realsimple #thebakefeed #hereismyfood #kitchn #bakedfromscratch #stilllife #yahoofood #buzzfeast #vscofeed #eattheworld #foodblogger @foodblogfeed @thefeedfeed @thebakefeed @food52 @real_simple  @thekitchn @thefeedfeed.chocolate @thefeedfeed.baking #chiswick #london

    Latest Recipes

    Chocolate Swiss Roll
    Whole Wheat Crêpes with Lemon Curd on a plate
    Lemon crêpes
    • FOOD PHOTOGRAPHY RESOURCES
    • PORTFOLIO
    • WORK WITH ME

    Copyright © 2021 Emma Duckworth Bakes on the Foodie Pro Theme