Raspberry, Coconut, and Lemon Layer Cake is a beautifully layered dessert that combines vibrant flavors and textures for an indulgent treat. This cake seamlessly blends the tangy zest of lemon with the sweet, tart notes of raspberries and the rich, tropical essence of coconut, creating a harmonious and visually stunning dessert that is perfect for special occasions or as a show-stopping centerpiece.
The foundation of this cake is light and moist lemon-flavored layers that offer a delightful burst of citrus with every bite. Infused with fresh lemon juice and zest, each slice delivers a refreshing and tangy flavor that contrasts wonderfully with the sweetness of the other components. The lemon cake layers are tender and soft, providing a perfect base for the rich and fruity raspberry filling.
Between the layers of lemon cake lies a luscious raspberry filling, which adds a burst of vibrant color and a tangy, fruity sweetness. This filling is made from ripe raspberries cooked down with a touch of sugar and lemon juice, creating a smooth, flavorful compote that complements the lemon cake perfectly. The raspberry filling not only enhances the flavor profile of the cake but also adds a delightful contrast in texture.
The cake is then covered with a decadent coconut frosting, which is creamy and rich, thanks to the combination of butter and coconut milk. The shredded coconut mixed into the frosting adds a subtle crunch and a hint of tropical flavor, while the frosting itself is smooth and velvety, enveloping the cake layers in a luxurious finish. The exterior of the cake is beautifully adorned with additional shredded coconut, fresh raspberries, and a sprinkle of lemon zest, adding both visual appeal and an extra layer of flavor.
Each slice of Raspberry, Coconut, and Lemon Layer Cake is a celebration of flavors and textures. The tangy lemon cake pairs beautifully with the sweet and slightly tart raspberry filling, while the creamy coconut frosting ties everything together with its rich, tropical notes. This cake is not only a treat for the taste buds but also a feast for the eyes, making it an impressive choice for birthdays, holidays, or any gathering where a touch of elegance is desired.
Whether enjoyed as a special dessert or served at a festive occasion, this cake is sure to impress with its vibrant flavors and elegant presentation, offering a delightful and memorable culinary experience.
Ingredients:
- For the Lemon Cake Layers:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Zest of 2 lemons
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- For the Raspberry Filling:
- 1 cup fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- For the Coconut Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (sweetened or unsweetened, as preferred)
- For Decoration:
- Extra shredded coconut for sprinkling
- Fresh raspberries
- Lemon zest
Instructions:
- Prepare the Lemon Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, lemon zest, and lemon juice. Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly among the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the Raspberry Filling:
- In a medium saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture starts to simmer.
- In a small bowl, dissolve the cornstarch in a little water, then add to the raspberry mixture. Continue cooking until the mixture thickens, about 2-3 minutes.
- Remove from heat and let cool completely.
- Prepare the Coconut Frosting:
- In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well between additions.
- Mix in the coconut milk and vanilla extract, beating until smooth and fluffy. Stir in the shredded coconut.
- Assemble the Cake:
- Place one layer of lemon cake on a serving plate or cake stand. Spread a layer of raspberry filling over the top.
- Place the second lemon cake layer on top of the raspberry filling and spread with more raspberry filling.
- Top with the third lemon cake layer.
- Frost the Cake:
- Frost the entire cake with the coconut frosting, smoothing it with a spatula or knife.
- Garnish the cake with additional shredded coconut, fresh raspberries, and a sprinkle of lemon zest.
- Serve and Enjoy:
- Allow the cake to set for a few minutes before slicing. Serve and enjoy the combination of tangy lemon, sweet raspberries, and rich coconut flavors.
Tips:
- Cake Layers: Make sure the cake layers are completely cool before frosting to prevent melting the frosting.
- Raspberry Filling: For a smoother raspberry filling, you can strain the mixture to remove the seeds before using.
- Frosting Consistency: If the frosting is too thick, add a little more coconut milk; if too thin, add more powdered sugar.
- Coconut: Toast the shredded coconut lightly for added flavor and texture, if desired.
This Raspberry, Coconut, and Lemon Layer Cake combines tangy lemon, sweet raspberries, and rich coconut to create a beautifully layered dessert that’s both refreshing and indulgent. The contrasting flavors and textures make it a perfect centerpiece for any special occasion or celebration.
