Irresistible Raspberry, Coconut, and Lemon Layer Cake: A Springtime Masterpiece
This post is proudly sponsored by Lio-Licious, bringing you the finest freeze-dried fruits for your baking adventures.
As the days lengthen and a gentle warmth fills the air, signalling the arrival of Spring, our thoughts naturally turn to lighter, brighter flavours. The dreary grey skies give way to vibrant blue, and the promise of sunshine encourages us to celebrate. What better way to welcome this season of renewal than with a show-stopping dessert? This exquisite Raspberry, Coconut, and Lemon Layer Cake is truly a gorgeous cake, perfectly capturing the essence of Spring and making it an ideal centrepiece for your Easter celebrations, garden parties, or any joyous occasion that calls for something truly special.
Crafting the Perfect Spring Layer Cake
This magnificent cake is a symphony of textures and tastes, meticulously designed to delight every palate. It comprises three luscious layers of incredibly soft and moist coconut cake, generously filled with a light, creamy, and vibrantly flavoured raspberry buttercream, complemented by the delightful zing of tangy lemon curd. Each component plays a crucial role in creating a harmonious and unforgettable dessert experience, ensuring this cake will be the star of any Spring gathering.
The Secret to Vibrant Raspberry Buttercream: Freeze-Dried Powder
One of the true stars of this cake is the sensational raspberry buttercream. To achieve its intense fruity flavour and stunning natural pink hue, I opted for freeze-dried raspberry powder, incorporating it into a classic cooked flour frosting (often known as Ermine frosting). This method is a game-changer for several reasons, making it superior to many other buttercream variations:
- **Intense Flavor, Zero Risk:** Using freeze-dried powder allows you to infuse a powerful, concentrated raspberry flavour without introducing excess liquid. Traditional fresh fruit purées can sometimes thin out or even split buttercream, but the powder circumvents this issue entirely, guaranteeing a stable and flavourful frosting.
- **All-Natural Color:** Forget artificial food colourings! The finely milled freeze-dried raspberries lend a beautiful, natural pink that is both appealing and reassuringly authentic. It’s a fantastic way to achieve vibrant colours using only natural ingredients.
- **Versatile & Adaptable:** While raspberry is a fantastic choice, this technique can be easily adapted with other freeze-dried fruit powders. Imagine the possibilities with strawberry, cherry, blackcurrant, or blueberry powder for a completely different yet equally delicious flavour profile and colour! This versatility means you can tailor the cake to different seasonal fruits or personal preferences.
- **Lighter Texture, Less Sweet:** Cooked flour frosting, unlike traditional American buttercream, is renowned for its silken, almost whipped-cream-like consistency and significantly less cloyingly sweet taste. This delicate balance allows the natural fruit flavours to truly shine, preventing the frosting from overpowering the cake.
Moist Coconut Cake Layers and Tangy Lemon Curd
The foundation of this impressive dessert is a trio of exquisitely moist coconut cake layers. The thoughtful addition of unsweetened desiccated coconut, rehydrated with full-fat coconut milk, ensures a rich, tropical flavour and an incredibly tender crumb. While these cakes are wonderfully delicious and possess a lovely soft texture, the coconut can make them slightly crumbly – a small price to pay for such incredible flavour and authenticity! For those who prefer a different cake base, perhaps seeking a firmer structure, the raspberry buttercream would also pair beautifully with a classic vanilla cake or a decadent chocolate cake. Don’t hesitate to experiment with your favourite cake recipes to make this dessert truly your own.
Nestled between these delightful cake layers and generous dollops of raspberry buttercream is a layer of bright, zesty lemon curd. Its refreshing tang provides a perfect counterpoint to the sweetness of the cake and frosting, lifting the entire flavour profile and adding another dimension of culinary pleasure. The lemon curd cuts through the richness, creating a balanced and utterly addictive experience that will leave your guests asking for more.
Elegant Decoration with Freeze-Dried Goodness
Beyond its exceptional flavour, this cake is designed to be a visual feast, a true centrepiece that captivates with its delicate charm. Freeze-dried raspberries are not only fantastic for flavouring but also make brilliant, naturally beautiful edible decorations. Their vibrant colour and delicate texture allow for both rustic charm and refined elegance in your presentation.
For this particular cake, I created a lovely visual effect by carefully pressing handfuls of crushed freeze-dried raspberries around the bottom edge. This provides a delightful textural contrast and a vibrant pop of colour, drawing the eye upwards. The top of the cake was then artistically adorned with a mix of whole and crushed freeze-dried raspberries, a delicate sprinkling of desiccated coconut for an extra tropical touch, a few fresh sprigs of mint for aromatic freshness, and, for an added touch of sophistication, some delicate dried rosebuds. These simple yet effective decorations transform the cake from a mere dessert into a true work of edible art, perfect for any special gathering.
Our Partnership with Lio-Licious: Quality Ingredients You Can Trust
The remarkable quality of the freeze-dried raspberries in this recipe comes courtesy of Lio-Licious, our esteemed sponsor for this post. I am a huge admirer of their commitment to producing a wide range of high-quality freeze-dried fruit products. Freeze-drying is an incredible process that removes moisture while preserving nearly all the original flavour, nutrients, and vibrant colour of fresh fruit, making it an indispensable ingredient for bakers and cooks alike. This preservation method ensures that you get the concentrated essence of the fruit, year-round, without any compromise on taste or quality.
Beyond their exceptional fruits, Lio-Licious also offers an exciting array of other innovative freeze-dried items, including gourmet cheeses and olives. I’m particularly keen to experiment with their savoury options in future recipes, perhaps incorporating them into artisanal breads, unique appetizers, or even a creative twist on classic dishes. Supporting brands like Lio-Licious allows me to continue exploring creative culinary ideas, playing with food, and (as is often the case!) making a delightful mess in my kitchen to bring you delicious and inspiring recipes like this one. Their dedication to quality ingredients truly elevates every dish.
Baking Considerations and Tips for Success
Achieving a perfectly baked layer cake, especially one as magnificent as this, requires a few key considerations and techniques to ensure your efforts are rewarded with a stunning and delicious result:
- **Cake Tin Sizes:** I chose to bake my cakes in three 15cm (6-inch) round tins, as I adore the dramatic height a smaller diameter creates for a truly impressive presentation. However, if you prefer a wider, slightly less tall cake, or simply don’t have three smaller tins, the batter can easily be divided between two 20cm (8-inch) tins instead. Keep in mind that baking time may vary slightly with larger tins, generally requiring a little more time to cook through. Always rely on the skewer test for doneness – a clean skewer is your best indicator.
- **Room Temperature Ingredients:** For the best results, ensure your butter and eggs for the cake, and butter for the buttercream, are at room temperature. This allows them to emulsify properly, creating a smooth batter that bakes evenly and a light, airy frosting that’s easy to work with. Cold ingredients can lead to a lumpy batter and a dense cake.
- **Don’t Overmix:** Once you add the flour to your cake batter, mix until *just combined*. Overmixing develops gluten, which can lead to a tough, dense cake. Gently fold in the dry ingredients to maintain a tender crumb.
- **Cooling is Key:** Allow your cakes to cool completely in their tins before attempting to unmould and frost them. Warm cakes are prone to crumbling and will instantly melt your carefully prepared buttercream, leading to a messy and disappointing outcome. Patience here is a virtue!
- **Crumb Coat for a Professional Finish:** The recipe includes a crucial step for spreading a very thin layer of buttercream over the entire cake before chilling it. This essential “crumb coat” traps any loose crumbs, creating a smooth and stable base that ensures your final, thicker layer of frosting is beautifully pristine and free of imperfections.
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Raspberry, Coconut And Lemon Layer Cake
Ingredients
Coconut Cakes:
- 160 ml (⅔ cup) full fat coconut milk
- 40 g (½ cup) unsweetened desiccated coconut
- 1 tsp vanilla extract
- 1 tsp coconut extract optional
- 175 g (¾ cup) butter softened
- 200 g (1 cup) caster sugar
- 2 large eggs
- 200 g (1 + ⅔ cup) plain (all-purpose) flour
- 1 ¾ tsp baking powder
Raspberry Buttercream:
- 300 ml (1 ¼ cups) full fat milk
- 6 Tbsp plain (all-purpose) flour
- 270 g (1 cup + 2 Tbsp) softened butter
- 270 g (1 ⅓ cups) caster sugar
- 1 ½ tsp vanilla extract
- pinch salt
- 5 Tbsp freeze dried raspberry powder
To Fill And Decorate:
- about 4 heaped spoonfuls lemon curd
- crushed and whole freeze dried raspberries
- desiccated coconut
- mint sprigs
- dried rosebuds (optional)
Instructions
Cakes:
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Place the coconut milk in a small pan and bring to the boil, remove from the heat and stir in the desiccated coconut then the vanilla and coconut extracts. Set aside for about half an hour until the mixture has cooled and the desiccated coconut has softened.
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Preheat the oven to 180C/350F/gas mark 4, grease three 15cm/6in round cake tins (or two 20cm/8in ones) and line the bases and sides with baking paper.
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Beat the butter and sugar together with an electric mixer until light and fluffy. Beat in the eggs one at a time.
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In a separate bowl, sift together the flour and baking powder. Fold it into the butter mixture a little at a time, alternating with spoonfuls of the cooled coconut mixture.
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Divide the batter between the prepared tins and level it, bake in the middle of the oven for 20-25 minutes, until risen and golden and a skewer inserted into the centre comes out clean or with a few moist crumbs.
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Leave the cakes to cool in their tins.
Buttercream:
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Whisk together the milk and flour in a small pan until smooth. Place over a medium-low heat and whisk constantly until the mixture is very thick and paste-like. Scrape into a bowl, cover with clingfilm directly on the surface and refrigerate until completely cold.
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Once the flour mixture is cold, place the butter and sugar in a large bowl or the bowl of your stand mixer and whisk on high speed for a good few minutes until extremely light and fluffy. Whisk in the vanilla and salt.
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Whisk in the flour mixture a tablespoon at a time, whisking well after each addition, until it has all been mixed in and the buttercream is completely smooth, it should almost have the consistency of whipped cream.
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Finally whisk in the freeze dried raspberry powder.
Assembly:
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Place one of the cake layers on a cake stand or serving platter. Put a large dollop of the buttercream in a piping bag fitted with a large round nozzle.
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Spread a thin layer of buttercream over the first cake layer then pipe a ring of buttercream around the edge (this acts as a dam to stop the lemon curd from leaking out.). Fill the middle with a couple of heaped spoonfuls of lemon curd.
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Place another cake layer on top and press down very gently. Repeat the same process as the previous layer then place the final cake layer on top; upside down so that the top of the cake is perfectly flat.
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Spread a very thin layer of buttercream all over the cake then place it in the fridge for half an hour to firm up a little.
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Spread another, thicker layer of buttercream over the cake; using a leveler or palette knife to get it as smooth as possible.
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Take a handful of crushed freeze dried raspberries and carefully press them around the bottom of the cake. Repeat until you have gone all the way round. Top the cake as you like with freeze dried raspberries, desiccated coconut, mint sprigs and dried rosebuds. Store in an airtight container for up to five days.
Notes
Conclusion: A Taste of Spring in Every Slice
This Raspberry, Coconut, and Lemon Layer Cake is more than just a dessert; it’s a celebration of fresh flavours and the joyous spirit of Spring. From the tender crumb of the coconut cake to the tangy burst of lemon and the intensely fruity, naturally pink raspberry buttercream, every bite is a delightful experience. Whether you’re gathering with family for Easter, hosting a brunch, or simply want to brighten a regular day, this cake promises to impress and satisfy, leaving a lasting impression on all who taste it.
We encourage you to embark on this delightful baking journey and create this stunning layer cake in your own kitchen. You’ll be amazed at how simple it is to achieve such professional results, especially with high-quality ingredients like those from Lio-Licious. Happy baking, and enjoy the refreshing taste of Spring!
This post is sponsored by Lio-Licious. We genuinely appreciate your support for the brands that enable us to pursue our passion for creating and sharing delicious recipes.