Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup milk
- 1 ½ cups fresh or frozen raspberries
- ½ cup raspberry jam (optional, for filling)
- 2 cups heavy cream
- ½ cup powdered sugar
- 2 cups shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Alternate adding flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until smooth.
- Divide batter evenly between pans and smooth the tops. Bake 25–30 minutes or until a toothpick inserted comes out clean. Cool 10 minutes, then transfer to wire racks.
- Prepare raspberry filling by cooking raspberries with a little sugar until soft or use raspberry jam. Allow to cool.
- Beat heavy cream with powdered sugar until stiff peaks form.
- Place first sponge layer on serving plate. Spread raspberry filling and a layer of whipped cream. Top with second sponge.
- Frost cake with remaining whipped cream and cover with shredded coconut.
- Chill at least 1 hour before serving.
Notes
Use fresh raspberries for the best flavor, but frozen ones work fine.
Adjust sweetness of the cake or filling according to taste.
For extra stability, chill sponge layers before frosting.
- Prep Time: 25
- Cook Time: 30