This cake consisting of a vanilla genoise, raspberry curd, and coconut whipped cream is slightly sweet and tart. It’s beautiful and elegant, perfect for any occasion!
This coconut and raspberry curd cake is a light and tangy cake that berry lovers will enjoy! This is one of the best cakes I have made since it is lighter than a typical cake for a few reasons. One, the cake is made of genoise sponge, which has little fat content and gets most of its structure from whipped eggs. And two, the cake utilizes coconut milk. Coconut milk has become one of my favorite ingredients as it can be used in sweet and savory dishes. I tested coconut whipped cream for this cake and was extremely surprised at how well it whipped up and held its shape in the fridge. I prefer the coconut flavor over dairy cream, and coconut cream is a more nutritious alternative to dairy cream, making it a win-win situation.
This recipe yields a 6 in. cake and I use Fat Daddio’s pans option 1 or 2. I prefer the springform pan since it helps with removing the cake. To decorate the cake, use a turntable (I use Kootek rotating cake turntable).
*What is a genoise sponge cake?
A genoise sponge cake is commonly used in baking when something of high moisture content, such as curd, is incorporated in the cake layers. The leavening agent in genoise is eggs, rather than baking powder or soda, and there is little fat content, so the cake is drier than a typical butter-based cake. Since the cake is more dry, it is able to absorb some moisture from the curd, preventing the cake from being too soggy. When making a genoise, the batter should reach a temperature of about 40 F since the warmth allows the eggs to whip up better. To achieve this temperature, a hot water bath or bain marie is used. The water should be warm (150 F) and should be placed underneath the batter bowl without touching it directly. I do not have a thermometer so I did everything by feel. I do recommend using a thermometer if you have one.
**What coconut milk should I use for coconut whipped cream?
To make the whipped coconut cream, use pure coconut cream or full-fat coconut milk. The exact coconut milk I used was Thai Kitchen coconut milk. It is important to use full-fat coconut milk (serving size 12 g. fat per 1/3 c.) since fat allows the cream to whip up. If you are using coconut milk, chill the can of coconut milk in the fridge for at least 3 hours. After you remove the can from the fridge, open the can upside down so that the liquid portion is on the top and the cream is on the bottom. Pour out the liquid portion and use the cream only. Don’t waste the liquid though as it can be used in smoothies. The less liquid you have in the cream, the more firm the cream will be, which is what we want. If the cream does not seem as firm after whipping, do not worry because the cream will firm up once it’s chilled in the fridge. The coconut cream retains its whipped texture very well in the fridge.
How do you make raspberry curd?
The raspberry curd is made with fresh raspberry puree and lemon juice which adds tartness. Egg yolks and a bit of cornstarch slurry are used to thicken the curd. The curd should be pretty viscous and it thickens as it cools. When making the curd, it is important to whisk the entire time the curd is cooking, otherwise the mixture will curdle and the egg yolks will turn to scrambled eggs. Use low heat and do not rush the process. You may run the hot curd through a sieve after cooking to filter out the seeds, but I left the seeds in since I did not mind them. Some raspberries are sweet and some are sour, so you may find the need to add more or less sugar in the curd due to preference.
Coconut & Raspberry Curd Cake
yield: 6 in. cake
total cook time: 1 1/2 hr.
*Use measurements in weight for accuracy
For genoise sponge (See *notes above for tips):
- 20 g. or ~ 1 1/2 tbsp. unsalted butter
- 20 g. milk or 1 tbsp. + 1 tsp. (2% or whole)
- 150 g. or 3 large eggs
- 80 g. or 1/3 c. + 2 tbsp. granulated sugar
- 4 g. or 1 tsp. vanilla extract
- 80 g. or .58 c. cake flour
For raspberry curd:
- 6 oz. fresh raspberries
- 45 g. or 3 tbsp. unsalted butter
- 3 egg yolks
- 15 g. or 1 tbsp. lemon juice
- 65 g. or 5 tbsp. granulated sugar (adjust to taste)
- 1 g. or 1/4 tsp. salt
- 2 g. or 1 tsp. lemon zest
- 2 g. or 1/4 tsp. cornstarch + 15 g. or 1 tbsp. water
For coconut cream:
- ~13.5 oz. can full-fat /chilled at least 3 hrs. coconut milk such as Thai Kitchen coconut milk. (Read **notes above for coconut milk tips)
- 20 g. or 2 tbsp. + 1 tsp. powder sugar
- 2 g. or 1/2 tsp. vanilla extract
- Berries of choice
- sweetened toasted coconut flakes
- powder sugar to dust
- Preheat oven to 355 F.
- To make the genoise sponge, microwave together the butter and milk until butter is completely melted. Stir to combine and set aside.
- To make the genoise, fill a large bowl with warm water (150 F). Place another bowl on top to form a hot water bath and add eggs, sugar, and vanilla extract. Whip on high speed with an electric whisk for 10 min. until frothy. Remove bowl from hot water bath and whip for an additional 2 min. on low speed to remove excess bubbles.
- Sift in the cake flour and gently fold 15 times to incorporate.
- Scoop some batter into the butter and milk mixture and gently mixed until combined. Pour this mixture into the rest of the batter over the spatula. Gently fold until incorporated and pour into a 6 in. pan lined with parchment paper on the bottom only. Run a knife through the batter to even it out and tap the pan a few times to remove air bubbles. Bake at 355 F for 30-32 min. on the middle rack.
- Once cake is baked, remove from oven and pan immediately and place on a cooling rack. The cake should have risen a bit. Allow to cool for 20 min. and use a serrated knife to slice in half. Set aside.
- To make the raspberry curd, blend the raspberries to form a puree. In a pot over low heat, add all ingredients except the cornstarch and water and whisk constantly for 8-10 min.
- As the curd starts to thicken, add the cornstarch and water slurry and whisk for an additional 2 min. Remove from heat and pour into another bowl to allow to cool. Curd will continue to thicken as it cools.
- To make the whipped coconut cream, use a can of ~13.5 oz. full-fat coconut milk that has been chilled in the fridge for at least 3 hours. (See **notes above for coconut milk type). Flip the can over and then open it up. Opening it up this way will ensure the liquid is on top and the cream is on the bottom.
- Pour out the liquid as we will use the cream only. Place the cream, powder sugar, and vanilla in a chilled bowl and whip on high speed with an electric beater until whipped cream forms. Chill in the fridge for at least 30 min. to allow cream to firm up more. This recipe makes more whipped cream than the cake needs, so you may store the rest for future use.
- To assemble the cake, place the bottom half on a cake stand. Add whipped cream and spread to form “walls” on the side. Pour in the curd in the middle. Add the second layer of cake and repeat the cream and curd process.
- Patch up the sides of the cake with more cream. I did not cover the cake completely with cream as I wanted a rustic look to it.
- Top with berries, coconut shreds, and powder sugar. I recommend setting the fridge for a few hours or even a day before eating since the genoise sponge will absorb some some moisture from the curd, adding even more flavor and better texture!
*Nutrition facts are estimates.
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