Description

This elegant layer cake features delicate vanilla sponge layers embracing a luscious raspberry and coconut cream filling. Each slice offers a delightful balance of sweet, tangy raspberry notes with the tropical essence of coconut, all finished with a generous sprinkle of shredded coconut and fresh raspberries for a vibrant touch. The cake is prepared by baking light sponge layers and assembling them with a rich, chilled cream.

Ingredients

Scale

**For the Vanilla Sponge Cake:**
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup milk, room temperature
**For the Raspberry Coconut Cream Filling:**
1 ½ cups heavy cream, very cold
½ cup powdered sugar, sifted
8 ounces cream cheese, softened
½ cup raspberry puree (from fresh or frozen raspberries, strained)
1 teaspoon coconut extract
½ cup shredded coconut, unsweetened
**For Garnish:**
½ cup shredded coconut, unsweetened
1 cup fresh raspberries

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Instructions

**Prepare Cake Layers:** Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
**Make Raspberry Coconut Cream:** In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sifted powdered sugar, raspberry puree, and coconut extract, beating until well combined and smooth.
In a separate, very cold bowl, whip the cold heavy cream with an electric mixer on high speed until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Then, gently fold in the ½ cup of shredded coconut.
**Assemble the Cake:** Once the cake layers are completely cool, place one cake layer on your desired serving plate or cake stand. Spread half of the raspberry coconut cream filling evenly over the top.
Carefully place the second cake layer on top of the filling. Spread the remaining raspberry coconut cream filling over the top of the second cake layer.
**Decorate and Chill:** Sprinkle the remaining ½ cup of shredded coconut over the top of the cake. Arrange the fresh raspberries decoratively on top.
Chill the cake in the refrigerator for at least 2 hours to allow the filling to set before slicing and serving.

Notes

Ensure all dairy ingredients are cold for best whipping results when making the cream.

For a smoother raspberry puree, press fresh or thawed frozen raspberries through a fine-mesh sieve to remove seeds.

Chilling the cake thoroughly before slicing helps the layers set and prevents the cream from oozing.

Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

For an extra touch, serve slices with a few squares of white chocolate on the side.

Prep Time: 45 minutes
Cook Time: 25-30 minutes

Nutrition

Calories: 450
Fat: 25g
Carbohydrates: 55g
Protein: 6g