Raspberry, Coconut And Lemon Layer Cake

Raspberry, coconut, and lemon layer cake – with coconut cake layers, raspberry buttercream, and lemon curd, this cake is perfect for Spring.

Close-up of coconut cake with pink raspberry buttercream topped with freeze dried raspberries, coconut, mint and rosebuds.


Coconut Cakes:

  • 160 ml (⅔ cup) full fat coconut milk
  • 40 g (½ cup) unsweetened desiccated coconut
  • 1 tsp vanilla extract
  • 1 tsp coconut extract optional
  • 175 g (¾ cup) butter softened
  • 200 g (1 cup) caster sugar
  • 2 large eggs
  • 200 g (1 + ⅔ cup) plain (all-purpose) flour
  • 1 ¾ tsp baking powder

Raspberry Buttercream:

  • 300 ml (1 ¼ cups) full fat milk
  • 6 Tbsp plain (all-purpose) flour
  • 270 g (1 cup + 2 Tbsp) softened butter
  • 270 g (1 ⅓ cups) caster sugar
  • 1 ½ tsp vanilla extract
  • pinch salt
  • 5 Tbsp freeze dried raspberry powder

To Fill And Decorate:

  • about 4 heaped spoonfuls lemon curd
  • crushed and whole freeze dried raspberries
  • desiccated coconut
  • mint sprigs
  • dried rosebuds (optional)
Sliced raspberry, coconut and lemon layer cake on a glass cake stand and grey background.



  1. In a small saucepan, bring the coconut milk to a boil, then remove from the heat and whisk in the desiccated coconut, vanilla, and coconut extracts. Allow it cool for approximately half an hour, or until the desiccated coconut has softened.
  2. Preheat the oven to 180°C/350°F/gas mark 4 and oil or line three 15cm/6in round cake pans (or two 20cm/8in ones) with baking paper.
  3. With an electric mixer, cream together the butter and sugar until light and fluffy. One at a time, beat in the eggs.
  4. Sift together the flour and baking powder in a separate bowl. A little at a time, fold it into the butter mixture, alternating with spoonfuls of the cooled coconut mixture.
  5. Bake for 20-25 minutes, until risen and brown and a spear pushed into the center comes out clean or with a few wet crumbs, in the middle of the oven.
  6. Allow the cakes to cool completely in their pans.


  1. In a small saucepan, whisk together the milk and flour until smooth. Whisk frequently over medium-low heat until the mixture is extremely thick and paste-like. Scrape into a bowl, cover with clingfilm immediately over the surface, and chill until thoroughly chilled.
  2. When the flour mixture is cool, combine the butter and sugar in a large mixing bowl or the bowl of your stand mixer and beat on high speed for a few minutes, or until the mixture is extremely light and fluffy. Combine the vanilla and salt in a mixing bowl.
  3. Whisk in the flour mixture a tablespoon at a time, whisking thoroughly after each addition, until all of the flour is incorporated and the buttercream is perfectly smooth, almost whipped cream-like.
  4. Finally, add the freeze-dried raspberry powder and stir to combine.


  1. On a cake stand or serving tray, place one of the cake layers. In a piping bag equipped with a big round nozzle, place a generous dollop of buttercream.
  2. Pipe a ring of buttercream around the edge of the first cake layer after spreading a thin layer of buttercream over it (this acts as a dam to stop the lemon curd from leaking out.). Put a couple of heaping spoonfuls of lemon curd in the center.
  3. Place another cake layer on top and gently push down. Place the last cake layer on top of the previous layer, upside down, to ensure that the top of the cake is absolutely flat.#
  4. Spread a very thin layer of buttercream all over the cake, then chill for half an hour to firm it.
  5. Spread a second, thicker layer of buttercream over the cake, smoothing it out with a leveler or palette knife as much as possible.
  6. Carefully press a handful of crushed freeze-dried raspberries around the bottom of the cake. Rep until you’ve completed the circuit. Use freeze dried raspberries, desiccated coconut, mint sprigs, and dried rosebuds to decorate the cake as desired. Keep for up to five days in an airtight container.

Source: Domestic Gothess

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