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!