Nigella’s Coconut Raspberry Dream Cake sounds absolutely divine! 🌴🍰 The combination of fluffy coconut sponge and tangy raspberry jam is a match made in dessert heaven. Here’s a quick recap of why this cake is a must-bake:

Why You’ll Love It:

✅ Soft & Fluffy – The coconut-infused sponge is tender and moist.
✅ Perfect Balance – Sweet coconut frosting meets tart raspberry jam.
✅ Easy to Make – Simple steps for a stunning layered cake.
✅ Gorgeous Presentation – Toasted coconut or fresh raspberries add a beautiful finish.

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Indulge in the heavenly combination of fluffy coconut sponge, tangy raspberry jam, and creamy coconut frosting with this irresistible Nigella-inspired Coconut Raspberry Dream Cake. Perfect for birthdays, brunches, or any sweet occasion, this easy-to-make cake will impress everyone!

Why You’ll Love This Cake

✔ Soft, moist, and packed with coconut flavor
✔ Sweet & tangy raspberry filling
✔ Simple ingredients, stunning results
✔ Perfect for celebrations or afternoon tea

Ingredients

For the Fluffy Coconut Sponge:

• 3 large eggs, lightly beaten
• 50g sweetened shredded coconut
• 30ml thick coconut milk
• 175g unsalted butter, softened
• 175g golden caster sugar
• 175g self-raising flour
• 7g baking powder

For the Coconut Frosting & Raspberry Filling:

• 280g icing sugar
• 100g unsalted butter, room temperature
• 45ml coconut milk
• 75ml seedless raspberry jam

Step-by-Step Instructions

1. Bake the Coconut Sponge

• Preheat oven to 180°C (160°C fan). Grease and line two 20cm round cake tins.
• Cream butter and sugar until light and fluffy. Beat in eggs one at a time.
• Gently fold in flour, baking powder, shredded coconut, and coconut milk.
• Divide batter between tins and bake for 23-25 mins until golden. Cool on a wire rack.

2. Make the Coconut Frosting

• Beat butter until pale, then gradually add icing sugar and coconut milk until fluffy.

3. Assemble the Cake

• Spread raspberry jam on one sponge, then top with half the frosting.
• Place the second sponge on top and cover with remaining frosting.
• Decorate with toasted coconut or fresh raspberries for a beautiful finish.

Tips for the Best Coconut Raspberry Cake

🔥 Toast the coconut for extra flavor (just 5 mins in a dry pan).
🍓 Use high-quality raspberry jam for a vibrant, tangy filling.
💡 For a showstopper look, pipe the frosting and add edible flowers.

Serving Suggestions

☕ Pair with tea or coffee for a delightful afternoon treat.
🎂 Perfect for birthdays, Mother’s Day, or summer parties!

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Example FAQ:
Q: Can I use frozen raspberries instead of jam?
A: Yes! Simmer 150g frozen raspberries with 2 tbsp sugar until thickened, then strain for a fresh filling.

Q: How do I store this cake?
A: Keep in an airtight container at room temp for 2 days or refrigerate for up to 5 days.

Pro Tips:

🔹 Toast the Coconut for extra nutty flavor (just 5 mins in a dry pan until golden).
🔹 Use room-temperature ingredients for smoother batter and frosting.
🔹 Level the sponges if needed for a neat layered look.

Perfect for birthdays, afternoon tea, or just because! Who will you bake this for? 😍

Want to make it even more special? Try adding a drizzle of white chocolate or a splash of rum in the frosting! 🥥✨