Three tiers of fruity raspberry and coconut sponges layered up with fluffy raspberry buttercream, raspberry jam, desiccated coconut and fresh raspberries, this vegan raspberry coconut cake is pure fruity bliss! Vegan, No-Egg, No-Dairy and easy to make!
Vegan Raspberry Coconut Cake
I made this cake for my Mums birthday last week and it went down an absolute storm, I am so excited to share it with you! Soft, moist and fluffy vegan coconut cake speckled with freeze dried raspberries, with a creamy raspberry buttercream, a fresh raspberry jam filling coated in coconut. This cake is packed with coconut and raspberry flavour, it’s truly delicious! This cake is sure to impress any coconut or raspberry lover! The cake layers are buttery, soft, fluffy, and loaded with coconut. You’d never be able to tell it’s vegan and free from any dairy / eggs! It’s perfect for celebrations, birthdays or simply when you’re craving a slice of a delicious fruity cake… this is the one for you!
Looking for more fruity cakes? Check out my Vegan Mango Cake and Vegan White Chocolate Raspberry Sheet Cake.
Why you’ll love this cake
- Fruity flavour explosion – Fresh, juicy raspberry pairs perfectly with creamy desiccated coconut for a taste of freshness in every bite. It’s sunshine in cake form!
- Fully vegan recipe – No eggs, no dairy, no cruelty! Simple plant-based decadence. You won’t believe how rich and moist it is!!!
- Perfect flavour balance – Not too sweet, just the right hint of tartness from the raspberries and creaminess from the coconut. The flavours pair beautifully together!
- Perfect for any occasion – Whether it’s a birthday, baby shower or summer party, this cake makes a eye-catching centrepiece that everyone can enjoy!
- Light, fluffy and moist – Coconut and freeze dried raspberries are swirled through the sponges making it burst of flavour, and raspberry buttercream literally melts in the mouth and bursts with fruity sweetness! It’s SO GOOD!
- Pretty in pink – Natural pink buttercream comes from using freeze dried raspberry powder!
- Dairy-Free, Egg-free and easy – Simple ingredients, easy to make and follow instructions, and absolutely crowd-pleasing, even for non-vegans!
Layers of a raspberry coconut cake
Find the full written recipe with method, instructions and ingredients in the recipe card at the bottom of this page!
- Cakes
This cake features 3 layers of my go-to vegan cake recipe! It’s super simple, easy to make and bakes in under 30 minutes! The cakes are make with a simple vegan buttermilk, flour with raising agents to make the cakes light and fluffy! The delicious flavour comes from desiccated coconut and freeze dried raspberries added into the cake batter before swirling it in the tin!
- Filling
In-between the sponges are hidden layers of raspberry buttercream, raspberry jam and a sprinkle of desiccated coconut!! SO YUM! You can add as little or as much as you fancy!
- Buttercream
The buttercream is my favourite part to this cake. It features my go-to vegan 3 ingredient buttercream (dairy-free butter, icing sugar and vanilla), with freeze dried raspberries which make the buttercream naturally pink. The fruity flavour of the buttercream along with creaminess and sweetness pair so well with the sponge.
- Decoration
The decoration on this cake might be one of my favourite ways I’ve decorated a cake as it is simple yet effective. After coating, the entire cake is coated in a layer of desiccated coconut then topped with buttercream swirls, more coconut and fresh raspberries. It looks beautiful and tastes even better.
Storage
- Room temperature: Bake the sponges the day before and wrap tightly in clingfilm / plastic wrap or store in an air-tight / sealed container for assembling the next day. This will keep the sponges moist and fresh.
- Fridge: Due to the fresh raspberries and raspberry buttercream, refrigerate it in an airtight container for 3 – 4 days. The coconut sponge may firm up slightly, so allow this to sit at room temperature for 30 – 40 minutes before serving.
- Fresh raspberries: Fresh raspberries can release moisture, so decorate with the fresh raspberries day of serving. Leaving them on the cake may result in the buttercream and cake turning soggy.
- Freezing: The coconut sponge and buttercream can generally be frozen, but the jam and fresh raspberries are best added after defrosting to keep things fresh. Wrap well and freeze for up to around a month.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Raspberry Coconut Cake
- Total Time: 4 hours
- Yield: 8–10 1x
- Diet: Vegan
Description
Indulge in the Vegan Raspberry Coconut Cake, a delightful treat layered with raspberry buttercream and fresh raspberries.
Ingredients
Ingredients for the cake
- 480ml of dairy-free milk (soya milk works best)
- 2 teaspoons of apple cider vinegar
- 420g of self raising flour
- 300g of caster sugar
- 1 teaspoon of baking powder
- 1 teaspoon of bicarbonate of soda
- 120ml of sunflower oil
- 1 teaspoon of vanilla extract
- 40g of desiccated coconut
- 2 tablespoons of freeze dried raspberries
Ingredients for the buttercream
- 300g of dairy-free butter (block + softened)
- 500g of powdered / icing sugar
- 1/2 teaspoon of vanilla extract / vanilla bean paste
- 2 tablespoons of freeze dried raspberry powder
- Pink food gel (optional)
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- 1 jar raspberry jam
- 400g of desiccated coconut
- Coconut flakes
- Fresh raspberries (decoration)
Instructions
Method (Cakes)
- Preheat your oven to 180°C fan and line three 8 inch loose base / push up cake tins with greaseproof paper. If you don’t have 3 cake tins you will have to bake the cakes separately. Just cover the unused batter with a damp tea towel until you’re ready to use it.
- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
- Add the oil into the ‘buttermilk’ along with the vanilla and whisk to combine.
- Add the wet ingredients into the dry ingredients and mix.
- Fold in the coconut and freeze dried raspberries. Mix until fully incorporated. Do not over mix or this can result in a dense cake.
- Pour equal amounts of batter into the lined cake tins. Make sure to tap the tins on the worktop to remove any air bubbles.
- Pop the cakes into the centre of the preheated oven and bake for around 25-30 minutes. You will know they are done when you put a knife or skewer in to the centre of the cake and it comes out clean and they are springy to the touch.
- Place the cakes on a cooling rack and allow to cool slightly before removing them from the tins. Leave the cakes to cool fully on the cooling rack. Once cool, pop them into a sealed container to keep them fresh before frosting.
Method (buttercream)
- In a large mixing bowl, add in the dairy-free butter, whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
- Sift in the icing sugar, vanilla an raspberry powder. Whip on high speed for around 5-8 minutes to incorporate it. If the buttercream is too thick, add some more butter. If it’s too soft, add more icing sugar. You want it smooth, creamy and airy.
- Optional – add in a small drop of pink food gel for a vibrant pink colour.
Method (assemble)
- Place one of the cakes on a serving plate or cake stand. Dollop or pipe some of the pink raspberry buttercream on top and spread out until even using an off-set spatula or pallet knife.
- Add some raspberry jam into a piping bag, snip off the tip and pipe a swirl of jam in the middle. Sprinkle over some desiccated coconut.
- Place the second cake layer on top. Repeat with another layer of buttercream, jam and coconut and the third cake on top (refer to video for example).
- Give the entire cake a crumb coat (thin layer of frosting to help lock in any crumbs to prevent them in the final coat, using a cake scraper or pallet knife to get the sides smooth.
- Place the cake into the fridge to set for 40 minutes. You want the frosting to be firm, this will make the final coat and applying the decorations easier.
- Once it feels firm, apple the final coat of buttercream. While the buttercream is still soft, add desiccated coconut over the entire cake, up the sides and on top. Use your hand to very gently press the coconut into the buttercream (refer to video for example).
Method (final decoration)
- When the cake feels firm, remove from the fridge. Transfer left over buttercream into a piping bag fitted with a star tip nozzle and pipe swirls around the top edge of the cake.
- Add on some fresh raspberries, and coconut flakes.
- Slice, serve and enjoy!
Notes
To store: Store this cake in a sealed container in the fridge. Best eaten within 3 days of making.
Remove from the fridge and leave at room temperature for 10 minutes before serving.
Un-iced cakes can be stored in a sealed container at room temperature for 1 – 2 days.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Cakes and layer cakes
- Method: Baking
- Cuisine: American
