Welcome to the Cake Decorators Q&A

Hi I’ve been asked to make a coconut and raspberry sponge for a tier on a naked wedding cake.
I don’t know whether to add coconut to the normal Victoria sponge mix or add a flavour. Be grateful if anyone could help.

Both would be sensational for intense flavour. I make Malibu simple syrup to brush on the cake layers as coconut can be quite drying. Helps to slightly grind the coconut.
The raspberries will cut through the sweetness for a lovely balance of flavours.

ps: Pino colada syrup too!