Raspberry and coconut is a classic flavor combination that I absolutely love! The homemade raspberry jam filling, paired with a coconut cream frosting, makes for a delicious heart-shaped cake that is perfect for any celebration. Whether it’s for afternoon tea, a family gathering, or a special occasion like Valentine’s Day, an anniversary, or a Mother’s Day, this cake is sure to impress.
Watch the heart-shaped cake video
How I make it
Prepare the heart cake batter: To begin, combine the softened butter and sugar in a bowl and whisk them using an electric mixer until the sugar is fully incorporated. Next, add coconut milk, eggs, and vanilla extract to the mixture, and whisk again to combine. Mix the flour, baking powder, and salt in a separate bowl. Then, fold the dry ingredients into the wet mixture. Finally, add the shredded coconut and fold it in again. Bake and decorate: Preheat the oven to 325ºF/170ºC fan-assisted. Spread the mixture into greased heart tins and bake for about 35-40 minutes. The cake sponge is ready when it becomes lightly golden. Let it rest for 5 minutes, then remove it from the tins to completely cool. Carefully cut through the middle of the cakes to split them in half. Whisk the coconut cream to make it light and fluffy. To assemble the cake, spread raspberry preserve on one sponge, spread coconut cream on the other half, and sandwich the halves together. To make the raspberry and coconut cake extra pretty, cover it with coconut cream, sprinkle it with shredded coconut, and arrange edible flowers on top. If you try this recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
