Raspberry, Coconut, and Lemon Layer Cake Recipe

Here’s a Raspberry, Coconut, and Lemon Layer Cake recipe a refreshing, fruity, and tropical combination of flavors. The light coconut cake layers paired with tart lemon and sweet raspberry make for a beautiful and delicious dessert perfect for any occasion.

Raspberry, Coconut, and Lemon Layer Cake Recipe

Ingredients:

For the Coconut Cake:

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
1 tsp vanilla extract
1 tsp coconut extract (optional)
1 1/2 cups unsweetened shredded coconut
1 cup whole milk, at room temperature

For the Lemon Curd:

1/2 cup fresh lemon juice (about 3 lemons)
Zest of 2 lemons
1/2 cup granulated sugar
3 large eggs
1/4 cup unsalted butter, cubed

For the Raspberry Sauce:

1 1/2 cups fresh raspberries (or frozen)
1/4 cup granulated sugar
1 tbsp fresh lemon juice
1 tsp cornstarch (optional, to thicken)

For the Coconut Buttercream Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
1/2 cup unsweetened coconut milk (or regular milk)
1 tsp vanilla extract
1/2 tsp coconut extract
1 cup unsweetened shredded coconut (for garnish)

For Garnish (Optional):

Fresh raspberries
Toasted coconut flakes

Instructions:

1. Make the Coconut Cake:

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the softened butter and sugar until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and coconut extract (if using).
Gradually add the flour mixture in 3 parts, alternating with the milk, beginning and ending with the flour mixture. Stir in the shredded coconut.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

2. Make the Lemon Curd:

In a heatproof bowl, whisk together the lemon juice, lemon zest, sugar, and eggs.
Place the bowl over a saucepan of simmering water (double boiler method) and cook, whisking constantly, for about 10-12 minutes until the mixture thickens.
Remove from heat and stir in the butter until melted and smooth.
Let the lemon curd cool to room temperature, then refrigerate until ready to use.

3. Make the Raspberry Sauce:

In a small saucepan, combine the raspberries, sugar, and lemon juice over medium heat.
Cook for about 5-7 minutes, mashing the raspberries with a spoon until they release their juice and the mixture thickens slightly.
If you prefer a smoother sauce, strain out the seeds with a fine mesh sieve.
If you want to thicken the sauce, mix the cornstarch with a little cold water and stir it into the raspberry sauce. Cook for another 1-2 minutes until thickened.
Remove from heat and let the sauce cool to room temperature.

4. Make the Coconut Buttercream Frosting:

In a large bowl, beat the softened butter with an electric mixer until light and fluffy (about 3-4 minutes).
Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Add the coconut milk, vanilla extract, and coconut extract, and continue beating until smooth and creamy.
If the frosting is too thick, add more coconut milk, 1 tablespoon at a time, until the desired consistency is reached.

5. Assemble the Cake:

Once the cakes have cooled completely, place one cake layer on a serving plate or cake stand.
Spread a thin layer of lemon curd on top of the cake.
Add the second cake layer and spread a layer of raspberry sauce on top.
Add the third cake layer, then frost the entire cake with coconut buttercream frosting.
Garnish the cake with toasted coconut flakes, fresh raspberries, and any remaining raspberry sauce.

6. Serve and Enjoy:

Slice and serve this Raspberry, Coconut, and Lemon Layer Cake! The combination of tart lemon, sweet raspberries, and coconut will be a hit with your guests.

Tips:

You can make the lemon curd and raspberry sauce ahead of time to save time on the day you’re assembling the cake.
For extra flavor, toast the shredded coconut before adding it to the frosting for a deeper coconut taste.
If you don’t want to make your own lemon curd, you can use store-bought lemon curd.

This Raspberry, Coconut, and Lemon Layer Cake is a refreshing, tropical dessert that’s perfect for spring and summer celebrations, or anytime you want a light and flavorful treat!