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Coconut & Raspberry Cake

While I’ve been a keen baker for a while, I’m more proficient with breads that I am with cakes. I’m a little bit like Paul Hollywood in that regards, except I don’t have his hairline or collection of tight fitting shirts. So I tend not to experiment with my cakes as much as I do with my breads.

But, as my big sister was paying me a visit recently, I wanted to make sure I had cake to offer when she came round and, as she’s a huge fan of coconut, I decided to try my hand at this coconut cake. I was so happy with the result that I decided I had to publish the recipe. This is a sweet, buttery coconut cake which gets a lovely bit of fruity sharpness from the raspberry jam, with a nice bite from the desiccated coconut. This goes perfectly with a nice cup of tea or coffee!

Coconut & Raspberry Cake

Print Recipe
Serves: 12 Cooking Time: 1 hour


  • 175g Self-Raising Flour
  • 1 tsp Baking Powder
  • 200g Desiccated Coconut (+ extra 75g for topping)
  • 315g Butter
  • 315g Caster Sugar
  • 6 x Eggs
  • 2 tsp Vanilla Extract
  • Jar of Raspberry Jam



Preheat an oven to 190°C (170°C fan)/350°C/Gas Mark 4.


Cream together the butter and sugar together until light and fluffy.


Add the eggs in, one at a time, along with a tablespoon of the flour to stop the mixture from splitting. Beat together until the mixture is smooth and creamy.


Add in the flour, baking powder, vanilla extract and desiccated coconut and mix together until fully combined.


Line a 23cm round cake tin with greaseproof paper and evenly add the mixture into the tin. Bake for 1 hour or until the cake is golden brown and you can stick a skewer in and have it come out clean.


Leave the cake to cool for ten minutes in the tin, then remove from the tin and leave to cool completely on a wire rack.


Carefully cut the cake in half horizontally, and then spread lots of the raspberry jam over the bottom half of the cake. Sandwich the top half of the cake onto the jam.


Spread a thin layer of the raspberry jam over the top of the cake, and then coat the cake in the rest of the desiccated coconut. You can coat the sides of the cake as well if you so wish, though this is a lot messier!


Make yourself a cup of tea or coffee, and enjoy!

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