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Coconut, blueberry and raspberry cake
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5 from 1 vote

Coconut Sponge Cake with Berries

A delicious cake full of summer fruit with a hint of coconut, filled with cream and fruit
Course Baking
Cuisine British
Keyword coconut cake
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 464kcal


For the cake:

  • 175 g butter
  • 175 g caster sugar
  • 175 g self-raising flour
  • 1 tsp baking powder
  • 3 medium eggs
  • 50 g desiccated coconut
  • 75 g blueberries
  • 50 g raspberries

For the filling:

  • 150 ml double cream
  • More blueberries and raspberries I used about 50 g
  • Plus a handful of berries to decorate


  • Put the butter, sugar, self-raising flour, baking powder and eggs in a large bowl and mix using an electric whisk until smooth.
  • Add the desiccated coconut and fold it in.
  • Dust the berries with a little flour (to stop them sinking), then add to the bowl and fold in carefully.
  • Grease two 7 inch cake tins, pour half the cake batter into each one.
  • Bake at 180 degrees for 20-25 minutes until golden brown, firm on top, and a cake tester comes out clean from the centre.
  • Remove from the oven, allow to cool for 5 minutes in the tins, then turn out of the tins onto racks to cool completely.
  • Whisk the cream for around 5 minutes until it reaches the soft peak stage. Stir in the extra fruit.
  • Spread the fruit and cream on top of one of the layers, then add the second on top.
  • Place the remaining berries on top and dust with icing sugar.


Calories: 464kcal | Carbohydrates: 43g | Protein: 5g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 134mg | Sodium: 190mg | Potassium: 182mg | Fiber: 2g | Sugar: 24g | Vitamin A: 910IU | Vitamin C: 3.5mg | Calcium: 60mg | Iron: 0.8mg