Prepare to embark on a culinary journey that will transport you to a tropical flavor paradise! This vegan raspberry coconut and lemon layer cake is not just a dessert – it's an experience that combines tangy, sweet, and creamy notes in every single bite. Imagine cutting through layers of moist, delicate cake infused with bright lemon, bursting with fresh raspberries, and adorned with luxurious coconut frosting. Whether you're a seasoned baker or a curious foodie, this show-stopping cake will become your new obsession, guaranteed to impress everyone from family gatherings to sophisticated dinner parties.
Prep Time: 1 hrs
Cook Time: 30 mins
Total Time: 1 hrs 30 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup coconut milk
- 1/2 cup coconut sugar
- 1/4 cup lemon juice
- 1 cup raspberries
- 1/2 cup coconut flakes
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Ensure there are no lumps in the dry ingredients.
- In a separate bowl, whisk together the coconut milk, coconut sugar, and lemon juice until well combined and smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Gently fold in half of the fresh raspberries, being careful not to crush them completely.
- Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes are cooling, prepare the coconut frosting by whipping coconut cream and folding in the remaining raspberries.
- Once completely cool, carefully slice each cake horizontally to create four layers.
- Begin layering the cake, spreading coconut frosting between each layer and on the top and sides of the cake.
- Sprinkle coconut flakes around the edges and on top of the cake for decoration.
- Garnish with fresh raspberries and a light dusting of powdered sugar if desired.
- Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Tips
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Gently fold ingredients to keep the cake light and fluffy. Overmixing can lead to a dense, tough cake.
- Fresh is Best: Use fresh, ripe raspberries for the most vibrant flavor and color.
- Coconut Cream Tip: Refrigerate coconut cream overnight before whipping for the best, most stable frosting consistency.
- Even Layers: Use a serrated knife or cake leveler to create perfectly even cake layers.
- Chill Before Serving: Refrigerating allows flavors to meld and frosting to set beautifully.
- Make Ahead: This cake actually tastes better the next day, so feel free to prepare it in advance!
- Storage Hack: Store leftover cake in an airtight container in the refrigerator for up to 3-4 days.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 4g
Fat: 10g
Saturated Fat: 7g
Cholesterol: 0mg
