Description
This soft and fluffy cake layers coconut milk batter with raspberry jam and coconut whipped frosting—topped with shredded coconut for a beautiful, summery dessert.
Ingredients
For the Cake:
1 ½ cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
¼ tsp salt
½ cup coconut oil, melted (or unsalted butter)
2 large eggs
½ cup coconut milk (or regular milk)
For the Raspberry Jam Filling:
½ cup raspberry jam or preserves (preferably seedless)
For the Coconut Whipped Frosting:
1 cup heavy whipping cream
½ cup coconut cream (or additional heavy cream)
2 tbsp powdered sugar
1 tsp vanilla extract
½ cup shredded coconut (for garnish)
Instructions
Preheat oven to 350°F (175°C); prepare a 9-inch cake pan.
Mix flour, sugar, baking powder, and salt.
In a separate bowl, whisk coconut oil, eggs, and coconut milk.
Combine wet and dry ingredients until just mixed.
Pour into pan and bake 25–30 minutes. Cool completely.
Slice cake into two layers.
Spread raspberry jam on bottom layer. Top with second layer.
Whip heavy cream and coconut cream to stiff peaks. Add sugar and vanilla.
Frost top and sides of cake.
Sprinkle shredded coconut for garnish.
Chill before serving if desired.
Notes
Can substitute butter for coconut oil.
Other jams like strawberry or apricot work well.
Add lime zest to frosting for extra brightness.
Chocolate drizzle can add a decadent touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
