A recipe from Raspberry coconut layer cake full of sweetness! Inside, 3 levels of coconut cake, garnished with white chocolate raspberry ganache and fresh raspberries… Its pink color is 100% natural since it comes from raspberry coulis.
You have at home raspberries just waiting to be tasted? So take the opportunity to achieve this pink layer cake with raspberry and coconut!
It's a rather simple recipe to make, you just have to take the time to do it. do it "step by step" to avoid unnecessary stress. I advise you to start it the day before or two days before.
How to make this raspberry coconut layer cake?
We start by preparing the mounted ganache (a long resting time is necessary). Prepare the raspberry coulis, then the ganache with the white pastry chocolate and the whole liquid cream.
For the game Coconut cake, we proceed like a classic cake. We whip the butter, coconut oil and sugar, then add the eggs. Then the dry ingredients, finishing with the coconut milk.
For the final assembly, we place the first level of cake and garnished with raspberry whipped ganache. We sprinkle with fresh raspberries before placing the cake on top and so on! Finally we cover the entire cake with ganache then we decorate the top with fresh raspberries, small meringues, domes of whipped cream ...
My tips for making this layer cake a success
Respect the rest time for the whipped ganache, otherwise… It will not rise! One night is really important. Do not change the dose of white chocolate either, as it may be too runny.
The day you assemble the ganache, whip slowly to prevent it "slicing", that it makes lumps. No maximum speed. It should lightly double in volume.
For the coconut cake, put your ingredients well at room temperature. It is important for the texture. Coconut oil should not be melted, but at room temperature, very creamy.
Other recipes to try
If you like this recipe, I advise you to take a look at these other recipes from the blog: the Blondie with raspberries white chocolate, Raspberry mascarpone tart Breton palet, the Raspberry Orange Blossom Financiers, Raspberry peach fondant cake, Lemon raspberry whipped cream cake.
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful layer cakes!
Raspberry Coconut Layer Cake
- 330 ml coconut milk canned
- 315 g flour
- 280 g Granulated sugar
- 3,5 cc baking powder
- 1 this salt
- 95 g softened butter
- 95 g creamy coconut oil at room temperature not melted
- 2,5 eggs
- 2 cc natural vanilla extract
Raspberry whipped ganache
- 200 g white chocolate pastry
- 250 g fresh or frozen raspberries but thawed + raspberries for assembly
- 260 ml whole liquid cream 30% mg
Raspberry whipped ganache
- Mix the raspberries and filter the seeds in a Chinese way to obtain a coulis.
- Bring half the cream to a boil and pour over the chocolate to melt. Add the coulis, mix then pour the rest of the cream. Film and refrigerate overnight.
- On D-day, whip the ganache with the mixer or robot (low / medium speed) to obtain a light creamy consistency like a firm whipped cream.
- Preheat the oven to 180 ° traditional heat. Butter and line 3 molds 15cm in diameter.
- Beat together sugar, butter and coconut oil to obtain a creamy and whitened consistency (approximately 5 minutes). Add the eggs little by little, beating well between each, then the vanilla.
- Sift the flour, baking powder and salt then incorporate into the dough, alternating with the coconut milk (previously whipped to make it homogeneous). Pour into the 3 molds in equal parts. Bake for 30 to 35 minutes depending on your oven, check the doneness with a wooden pick.
- Let cool on a grid then unmold, wait for complete cooling before decorating. Wrap if necessary in cling film while waiting for assembly.
- Arrange the cake on the serving platter, place the first cake disc. Pour a layer of icing (pastry bag or spoon) and a few raspberries in the center. Cover with the second disc then with a new layer of icing and raspberries. Place the third disc and cover the entire layer cake with a thin layer of icing with a spatula and refrigerate for 30 minutes so that it freezes.
- Then finish the icing on the cake, still using a spatula. Decorate the top with the remaining raspberries and items of your choice. Refrigerate until tasting.
- EQUIPMENT USED -
I created this recipe as part of my collaboration with the KitchenAid brand. This pink cake is indeed a symbol: that of the fight against Breast Cancer. A cause celebrated every year on the occasion ofPink October.
The KitchenAid brand has supported the French association for 15 years. This year, she became a benefactor member by actively supporting the campaign organized by the association "Breast Cancer, Let's Talk About It!" ". KitchenAid contributes to the various Pink Ribbon Prizes, to support clinical research programs and the care and support projects offered to patients with breast cancer.
To ensure this support for the association Le Cancer du Sein, Parlons-en! KitchenAid has decided to put on sale for a good cause, from October 2017, a Artisan multifunction food processor pearly raspberry sorbet color. Part of the sales is donated to the association.
* content creation (recipe, visuals) for KitchenAid France
The quantities are for a mold (Layer Cake I guess) of what diameter?
Thanks for your help
Hello Stéphanie, these are 3 15cm molds for this recipe :)
Same question as Stéphanie.
I would like to make this cake (but in naked cake). For which mold diameter are the quantities?
Thank you in advance.
Hello, these are 3 molds of 15cm in diameter;)
Camille Von C.
Hello, do you need for this cake the 15cm high mold that you recommend for other cakes such as the raspberry chocolate layer cake?
Hello I have just made your recipe I usually do all your recipes and it's always perfect but here for the sponge cake I had a big problem indeed the sponge cake was too fatty and when unmolding it was 'is completely crumbled and it stuck to the mussels I do not understand why maybe it is due to the coconut oil here you say coconut oil at room temperature but me I melted my coconut oil and I I weighed 95 g of liquid oil Is this the exact place to take a piece of my oil because it is compact and weighs 95 g? thank you so much
Hello, I weigh it solid and then I melt it down. If you think the result is too fatty, do not hesitate to reduce the dose of butter and / or oil. See you soon :)
Hello I am going to test your recipe, but reading carefully I noticed that in the coconut cake part the little 1 / (Preheat the oven to 180 ° traditional heat. Butter and line 3 molds 15 cm in diameter. Leave to cool on the grid then unmold, wrap in cling film while waiting for assembly.) There is an error in the order since we are just preparing the molds before placing the sponge cake. There is nothing going in the oven, is that right? I prefer to ask you before tackling the cake to see if there are any steps left behind!
Have a nice day Elsa.
Hello Elsa, you did well to let me know! I added subtitles recently in the recipe, and I had to inadvertently change this sentence! No worries, the cakes are left to cool only after baking, so there is no lack of steps. I hope you are going to like it ! See you soon
Whaouuuu what a beautiful cake !! . I would like to double the doses… .. how do I deal with the mold? A 30 cm mold? One of 20 making 4 Cakes? Thank you for your reply
Hello, by doubling the doses, you mean making 2 layer cakes of 15cm in diameter (like my recipe)? If so, just double all the ingredients on the list. See you soon :)
Thank you for your quick reply !! I would like to make a single large scoop cake high enough, hence the question of the size of the mold if I double all the quantities.
Ok, in this case to stay on the same effect as in my photos, you can take 20cm molds for your cooking and double the quantities of ingredients. That should be enough. See you soon :)
For the height I plan 4 sponge cakes? Question cooking, do I extend the duration a little? Thank you very much for your help I am preparing my daughter's 3rd birthday !!
You have to follow the recipe (all the unwinding will be identical with 3 molds of 20cm instead of 15cm). For the duration, you test with a wooden pick at the end of the cooking time given in the recipe and you add 5 minutes in 5 minutes until it is cooked.
Successful cake, for 20 people !! Too bad I can't send you pictures ?? !!
Glad the result was up to par! See you soon :)
I want to make this Yum cake
Is it possible to bake the cake in a single 20cm mold and then cut it into 3?
If possible, should I stay on an oven at 180 ° C
How long do you recommend for cooking?
thank you in advance
Hello Héléna, I do not recommend cooking in a single mold as a general rule: it does not cook evenly… The heart will not be cooked enough, the edges will be too dry… You can take 3 molds of 20 cm. cooking it is up to you to test according to your oven, on the other hand stay on 180 °. See you soon !
I would like to make this cake but in a rectangle shape and then cover it with marzipan, or sugar paste to make a fire truck, for my son's birthday. So do you think that it is possible to bake it in two cake tins? Thank you !
Hello, yes you can try :)
I want to make this cake but without chocolate, do I double the amount of raspberry or do I leave it like this?
Thank you !
Hello Julia, impossible to make a whipped ganache without chocolate… See you soon :)
At what stage to put the natural vanilla extract?
For my part the first two cakes were not cooked enough suddenly they were difficult to unmold and they broke, the 3rd I cooked 35min high low mode at 180°C and no difficulty.
Hello Caroline, the vanilla goes after the eggs, I just added it to the recipe. For cooking, it is important to adapt it to your own oven (because they are all different). See you soon :)