Vegan Raspberry Coconut Cake Recipe

Introduction

This vegan raspberry coconut cake is light, fluffy, and dairy-free, with bright raspberry notes and a creamy coconut frosting. It’s built in layers, finished with toasted coconut and fresh raspberries for a festive, crowd-pleasing dessert.

Ingredients

• 480 ml dairy-free milk (soy milk works best)
• 2 teaspoons apple cider vinegar
• 420 g self-raising flour
• 300 g caster sugar
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 120 ml sunflower oil
• 1 teaspoon vanilla extract
• 40 g desiccated coconut
• 2 tablespoons freeze-dried raspberries
• 300 g dairy-free butter, softened
• 500 g icing sugar, sifted
• 1/2 teaspoon vanilla extract or vanilla bean paste
• 2 tablespoons freeze-dried raspberry powder
• Pink food gel (optional)
• 1 jar raspberry jam
• 400 g desiccated coconut
• Coconut flakes (for decorating)
• Fresh raspberries (for decoration)

Instructions

1. Step 1: Preheat the oven to 180°C fan and line three 8-inch loose-base tins with greaseproof paper. If you don’t have three tins, bake in batches and Cover unused batter with a damp tea towel.
2. Step 2: In a bowl, whisk the dairy-free milk with the apple cider vinegar and set aside for 10 minutes to curdle into vegan “buttermilk”.
3. Step 3: In a large bowl, sift together flour, sugar, baking powder and bicarbonate of soda. Mix to combine.
4. Step 4: Add the oil to the buttermilk with the vanilla and whisk to combine.
5. Step 5: Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Step 6: Fold in the desiccated coconut and freeze-dried raspberries until evenly incorporated. Do not overmix.
7. Step 7: Divide the batter evenly among the prepared tins. Tap the tins to release air bubbles.
8. Step 8: Bake for about 25–30 minutes, until a skewer comes out clean and the cakes are springy. Cool on a rack completely before frosting.
9. Step 9: In a large mixing bowl, beat the dairy-free butter until creamy. Sift in icing sugar, vanilla, and raspberry powder. Beat on high for 5–8 minutes until smooth, airy, and creamy. Adjust with more butter or icing sugar as needed. Add pink gel if desired for color.
10. Step 10: Place one cake layer on a serving plate. Spread or pipe a layer of buttercream on top and smooth. Pipe a swirl of raspberry jam in the center and sprinkle with desiccated coconut.
11. Step 11: Add the second cake layer and repeat with buttercream, jam, and coconut. Top with the final cake layer.
12. Step 12: Apply a crumb coat of frosting to lock in crumbs. Chill in the fridge for 40 minutes until the frosting firms up.
13. Step 13: Apply a final coat of buttercream. While still soft, press desiccated coconut over the entire cake, including the sides and top.
14. Step 14: When firm, remove from the fridge and pipe buttercream swirls around the top edge using a star nozzle. Decorate with fresh raspberries and coconut flakes.
15. Step 15: Slice, serve, and enjoy.

Tips & Variations

• For a brighter pink frosting, add a little pink food gel during step 9.
• If you don’t have three tins, bake in batches and reuse the tins once cooled.
• Toast the desiccated coconut lightly before decorating for extra aroma, if desired.

Storage

Store the cake in a sealed container in a cool place for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving. Buttercream may firm in the fridge; allow a few minutes to soften for slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

Yes. The recipe uses dairy-free milk, dairy-free butter, and vegan buttermilk substitutes to keep it vegan.

Can I bake the layers in advance?

Yes. Bake and cool the layers, wrap well, and store in a cool place or fridge. Bring to room temperature and proceed with frosting when ready.

Vegan Raspberry Coconut Cake Recipe

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★★★★★

4.6 from 116 reviews

Vibrant vegan raspberry coconut cake layered with a fluffy pink-tinged buttercream, studded with freeze-dried raspberries and rolled in desiccated coconut for a tropical, indulgent dessert.

• Author: lina
• Prep Time: 40 minutes
• Cook Time: 25-30 minutes per batch
• Total Time: 4 hours (including chilling and assembly)
• Yield: 8 servings 1x
• Category: Dessert – Cakes
• Method: Baking
• Cuisine: Vegan, British-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Cake Batter

• 480ml dairy-free milk (soya milk works best)
• 2 teaspoons apple cider vinegar
• 420g self-raising flour
• 300g caster sugar
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 120ml sunflower oil
• 1 teaspoon vanilla extract
• 40g desiccated coconut
• 2 tablespoons freeze-dried raspberries
• 300g dairy-free butter (block, softened)
• 500g icing sugar (powdered sugar)
• 1/2 teaspoon vanilla extract or vanilla bean paste
• 2 tablespoons freeze-dried raspberry powder
• Pink food gel (optional)
• 1 jar raspberry jam
• 400g desiccated coconut
• Coconut flakes
• Fresh raspberries (for decoration)

Buttercream & Filling

• 300g dairy-free butter (softened)
• 500g icing sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons freeze-dried raspberry powder

Decoration

• Coconut flakes
• Fresh raspberries

Instructions

1. Prepare oven and tins: Preheat to 180°C fan and line three 8-inch loose-base cake tins with greaseproof paper. If you don’t have three tins, bake in batches and cover unused batter with a damp towel.
2. Make vegan buttermilk: In a bowl, combine dairy-free milk with apple cider vinegar and whisk until fully mixed. Let sit for 10 minutes to curdle.
3. Mix dry ingredients: Sift flour, caster sugar, baking powder, and bicarbonate of soda into a large bowl and mix well.
4. Combine wet ingredients: Add the oil and vanilla to the vegan buttermilk and whisk to combine.
5. Combine wet and dry: Pour the wet mixture into the dry ingredients and mix until just combined.
6. Fold in coconut and raspberries: Add desiccated coconut and freeze-dried raspberries; fold in until evenly distributed but do not overmix.
7. Divide into tins: Pour equal batter into the lined tins. Tap tins on the work surface to remove air bubbles.
8. Bake: Bake in the center of the oven for 25–30 minutes, or until a skewer comes out clean and the cakes spring back when touched.
9. Cool: Remove from oven and cool briefly in tins, then transfer to a cooling rack to cool completely before frosting.
10. Make buttercream: In a large bowl, beat vegan butter until creamy. Sift in icing sugar, add vanilla and raspberry powder, then whip on high until light and fluffy (about 5–8 minutes).
11. Color (optional): Add a small drop of pink food gel if a vibrant pink color is desired and mix until even.
12. Assemble cake: Place one cake layer on a serving plate. Pipe or dollop pink buttercream on top and spread evenly. Pipe a swirl of jam in the center and sprinkle with desiccated coconut.
13. Repeat layers: Add the second cake layer and repeat with buttercream, jam, and coconut. Top with the final cake layer.
14. Crumb coat: Apply a thin crumb-coating layer of frosting to seal crumbs, then smooth the sides with a cake scraper.
15. Chill: Refrigerate for 40 minutes to firm the frosting for a clean final coat.
16. Final coat & decoration: Apply the final coat of buttercream. While still soft, press desiccated coconut over the cake, coating the sides and top. Chill briefly if needed to set, then decorate with coconut flakes and fresh raspberries.
17. Serve: Slice and enjoy your vegan raspberry coconut cake.

Notes

• For a lighter cake, ensure not to overmix the batter after adding wet ingredients.
• If you don’t have three tins, bake in batches and re-use the baking tins once cooled; re-bake the remaining batter.
• Store leftovers in a sealed container in the fridge for up to 4 days; bring to room temperature before serving for best flavor and texture.

Keywords: vegan, raspberry, coconut, cake, dairy-free, buttercream, dessert