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Berry and coconut cake recipe

Berry and coconut cake recipe

3 ratings

This easy cake hack uses shop-bought sponges as a handy trick, buy the other ingredients and frost the cake yourself for a show-stopping centrepiece without all the effort. See method

  • Serves 10
  • 35 mins, plus setting
  • 390 calories / serving
  • Vegetarian


  • 2 x coconut sponge cakes
  • 400g pack Tesco Finest vanilla frosting
  • 3 tbsp blackcurrant jam
  • 150g blackberries, halved lengthways
  • 8 fresh mint leaves

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    7g 36%
  • Sugars

    46g 51%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 59g Protein 2.1g Fibre 1.4g


  1. Place one of the coconut sponges on a plate or cake board, securing with a little of the vanilla frosting underneath.

  2. Beat the remaining frosting with a spatula to loosen slightly, then spread a thick layer on top of the sponge. Spread 3 tbsp jam on top, leaving a 2cm border around the edge. Invert the second sponge and place on top, so that the coconut icing presses into the jam; press down to secure.

  3. Spread the sides and top of the cakes with icing. Drag a palette knife around the outside and top

    of the cake to smooth, holding it at a right-angle to ensure the cake of the cake to smooth, holding it at a right-angle to ensure the cake is straight. Smooth off most of the icing to give the cake a ‘naked’ effect. Leave to set in the freezer for 20 mins or in the fridge for 1 hr.

  4. Stick the blackberries in a wreath around the top of the cake, and place little mint leaves delicately among the blackberry crown. Keep covered in the fridge for up to 4 days.

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