Moist Spelt Coconut Cake

Moist Spelt Coconut Cake

Searching for an alternative Christmas Cake then this moist coconut cake is a magical centrepiece that will impress.  The three-layered coconut cake recipe is a super moist, light and filled with Bonne Maman raspberry jam and topped with fluffy coconut cream cheese icing and Raffaello white chocolates. They are similar to the famous Ferrero Rocher but the white chocolate version.

Serves 8 to 10


  • Unsalted butter – 170g (just under 3/4 cup)
  • Sifted Plain or White Spelt flour– 275g (about 2 1/2 cups)
  • Sifted Cornflour – 50g (about 1/2 cup)
  • Desiccated coconut – 50g (about 3/4 cup)
  • Castor sugar – 250g (about 1 1/4 cup)
  • Coconut milk – 240 ml (about 1 cup)
  • Yoghurt – 120 ml (about 1/2 cup)
  • Vanilla Extract – 1/2 tsp
  • Baking powder – 2 tsp
  • Baking soda –1/2 tsp
  • Pinch of salt
  • Egg whites – 5

Icing, Filling and Decoration

  • Cream cheese (room temp) – 250g (about 1 cup)
  • Butter (room temp) – 180g (about 3/4 cup)
  • Coconut milk – 2 tbsp
  • Icing Sugar – 360g (about 3 + 1/2 cup + 1tbsp)
  • Vanilla extract – 1/2 tsp
  • Desiccated Coconut – 80g ( 1 cup)
  • Raffaello chocolates (optional) – 6
  • Raspberry jam (I love the french Bonne Maman brand) – about 2-3 tbsp


  1. PREHEAT oven 170˚C, 150˚C fan and grease and paper line 3 x 20cm (8") cake tins. Or you could use one 23cm (9") and cut the cake in half.
  2. SIFT the flours three times with the baking powder and soda. This ensures that the cake is light and fluffy and all ingredients are combined. Then stir in the desiccated coconut and leave aside to add in later.
  3. MIX the butter and sugar using the paddle attachment on your freestanding mixer or use a large bowl with a handheld electric mixer for about 5 minutes until light and fluffy.
  4. EGGS in a separate bowl whisk the egg whites, coconut milk, yoghurt and vanilla until combined.
  5. ADD half of the egg/milk liquid with half of the flour mixture then beat on a medium speed for 30 seconds. Scrape down the sides of the bowl with a spatula. Add the remaining egg/milk liquid and flour mixture beat on medium-high for 1 minutes until the mixture is light and fluffy.
  6. DIVIDE and pour the mixture evenly into your prepared cake tins. I always weigh the batter to be accurate (roughly 440g of batter per tin)
  7. BAKE in your low oven for 25-30 minutes you may need to rotate the tins in the oven towards the end if they are browning unevenly. Check with a skewer inserted into the centre, when it comes out clean the cakes are cooked.
  8. COOL for 10-15 minutes then remove from the cake tins and allow to completely cool on wire racks for 1-2 hours. Don't rush removing them as the may crack when they are still warm.
  9. PREPARE the icing – beat the butter and cream cheese together until fluffy, then add in the sifted icing sugar, coconut milk and vanilla and combined until smooth. Rest in the fridge while the cake is cooling.
  10. PLACE two thin strips of baking paper under your cakes to catch any drips from the icing.
  11. SPREAD the raspberry jam over the first layer. Then repeat adding the other layers on top. Smooth over the icing using a palette knife and press the sides and top with desiccated coconut. Top with Raffaello to add an extra touch. Watch the video for step by step instructions.

Sue Maree P Baking Tips

  • FLOUR – no spelt swap out for plain white wheat flour or you could use self raising flour but leave out the baking powder and soda.
  • CAKE FLOUR – in the USA they have what's called cake flour a lighter texture than plain flour. To make my own I add cornflour to some recipes like this one to create a lighter texture.
  • ICING – you can spread the icing inside the layers instead of the raspberry jam but I like the contrast of flavours.