Nigella Coconut And Raspberry Cake

Every time I make this Coconut and Raspberry Cake, I’m swept straight back to my nan’s kitchen. She wasn’t one for fuss, but she loved a good sponge — and the day she let me slather raspberry jam between two warm, coconut-scented layers felt like a rite of passage. It’s the scent, more than anything. That subtle tropical hum of coconut cream mingled with the sweet, slightly tart jam. Proper comfort, that is.

Nigella’s version — lush and unpretentious — gives this classic a gorgeous update. But it still holds that old-school charm: light crumb, buttery richness, and that bright burst of raspberry. Whether you’re baking it for a birthday, a Sunday tea, or just because the kettle’s on, this cake’s a keeper.

Ingredients List

For the Cake:

• 3 medium eggs (beaten) — helps give structure and richness.
• 50g desiccated coconut — adds texture and that unmistakable coconut flavour.
• 2 tbsp coconut cream — for a moist crumb and gentle tropical note.
• 175g butter (softened) — I always leave it out overnight so it creams perfectly.
• 175g golden caster sugar — adds a slight caramel depth. White sugar works too, but it’s not the same.
• 175g self-raising flour
• 1½ tsp baking powder

For the Buttercream & Filling:

• 280g icing sugar
• 100g butter (softened)
• 3 tbsp coconut cream
• 5 tbsp raspberry jam — seedless works best if you prefer a smoother layer.

How to Make It

1. Preheat your oven to 180°C (or 160°C fan, Gas 4). Grease and line two 20cm sandwich tins.
2. In a food processor, combine butter, sugar, flour, baking powder, and eggs for about 2–3 minutes until creamy and smooth.
3. Fold in the desiccated coconut and coconut cream. Don’t overmix — just enough to bring it together.
4. Divide the batter between the tins. Smooth the tops with a spatula or the back of a spoon.
5. Bake for 25 minutes until golden and springy. The tops should bounce back gently when pressed.
6. Cool in the tins for 5 minutes, then turn out onto a wire rack. Peel off the parchment and let them cool completely.

Side note: I once tried to ice this while still warm. Bad idea. The buttercream went on strike and slid off like a silk scarf.

7. To make the buttercream, beat the butter, icing sugar, and coconut cream until fluffy and pale.
8. Spread the jam over one sponge layer. Then add just under half the buttercream on top of the jam.
9. Gently place the second sponge on top. Pipe or spread the remaining buttercream in a spiral on the top. Or not. Rustic is charming too.

Common Mistakes

Why did my cake turn out dense?
You may have overmixed the batter or used cold butter. Creaming well makes a difference.

Why is my sponge dry?
Overbaking is often the culprit. Coconut can dry things out, so keep a close eye near the 25-minute mark.

My buttercream split — why?
Your butter or coconut cream was likely too cold. Let everything come to room temperature first.

I used regular sugar and it tasted flat. Why?
Golden caster sugar adds a subtle toffee warmth. It’s a small touch, but it matters.

Storage and Reheating Tips

Fridge: Store in an airtight container for up to 5 days. Bring to room temp before serving for the best texture.

Freezer: Wrap individual slices in cling film, then pop in a freezer bag. Keeps well for 3 months. Defrost overnight in the fridge.

Reheat:

• Oven: 160°C for 8–10 minutes (wrapped loosely in foil).
• Microwave: 15–30 seconds on medium. Cover it with a damp paper towel to prevent drying.

What to Serve With It

• Lemon curd — that zingy contrast is chef’s kiss.
• Vanilla ice cream — creamy and softens the richness.
• Strong black tea — like Yorkshire or Assam. It cuts through the sweetness and makes it feel properly British.

FAQ Section

Can I make this coconut and raspberry cake gluten-free?
Yes! Swap the self-raising flour for a gluten-free self-raising blend. Add ¼ tsp xanthan gum to help with structure.

Can I use shredded coconut instead of desiccated?
You can, but it’s moister and chunkier. The cake may need a bit longer to bake and could have a slightly chewier bite.

Can I use fresh raspberries instead of jam?
Absolutely. Crush and sweeten them slightly before spreading. Just be aware they’ll add more moisture.

Is coconut cream the same as coconut milk?
No — coconut cream is thicker and richer. Using milk will change the texture and taste.

Try More Recipes:

• Nigella Madeira Cake
• Nigella Italian Starters
• Nigella Butternut Squash Lasagne
• Nigella Chestnut And Lentil Soup