Coconut Cake with Raspberry Filling
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Is there anything more delicious than a freshly baked cake? This coconut raspberry cake is the perfect combination of sweet and tart, and it’s sure to become a family favorite.
I love the way the sweet coconut and tart raspberry flavors combine to create a mouthwatering masterpiece. Every bite is a delight.
There’s just something about this cake that makes people happy. Whenever I serve it, people can’t help but smile and enjoy every last bite. It’s definitely become one of my signature dishes!
Plus, it’s easy to make, so there’s no need to be a culinary expert.
If you’re in the mood for a delicious and summery dessert, look no further than this coconut raspberry cake. This light and fluffy cake is perfect for any occasion, and it’s sure to please even the pickiest of eaters.
Let’s get baking!
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Why Make This Coconut Cake with Raspberry Filling recipe
This Coconut Cake with Raspberry Filling is a perfect dessert for special occasions or just a treat for yourself. The combination of coconut and raspberry creates a unique and delicious flavor that will impress your guests.
The recipe is easy to follow and doesn’t require any special equipment. The cake is moist, fluffy, and the raspberry filling adds a tangy contrast to the sweet coconut flavor.
The shredded coconut used for decoration adds texture and makes the cake look beautiful. This cake is a must-try for any coconut lover!
What is the secret to making moist cakes?
The secret to making moist cakes is to not overmix the batter, as overmixing can result in a dense and dry cake. Another important factor is to use high-quality ingredients, including fresh eggs, butter, and flour.
Adding a liquid ingredient such as milk or buttermilk can also help to keep the cake moist. Finally, baking the cake for the appropriate amount of time and at the correct temperature is crucial to ensure that the cake is fully cooked but not overbaked.
How do you intensify coconut flavor?
To intensify the coconut flavor in baked goods, you can use coconut extract or coconut oil in addition to the coconut milk.
Toasting the shredded coconut before adding it to the batter can also bring out its flavor. Using sweetened shredded coconut can add more sweetness to the cake, but be sure to adjust the amount of sugar in the recipe accordingly.
What flavors go well with coconut cake?
Coconut cake pairs well with a variety of flavors, including fruit fillings such as raspberry, strawberry, or mango.
Cream cheese frosting, vanilla frosting, or coconut cream frosting are also excellent choices. For a tropical twist, you could add pineapple, lime, or passionfruit to the cake.
What kind of fillings are there for cakes?
There are many different types of fillings for cakes, including fruit preserves, whipped cream, pastry cream, custard, ganache, and buttercream.
Some popular cake fillings include raspberry, strawberry, lemon, chocolate, and vanilla. Filling the cake with a complementary flavor can add depth and complexity to the overall taste of the cake.
Ingredients:
For the cake:
- Cake flour
- Softened butter unsalted
- Baking powder
- Powdered sugar
- Eggs separated
- Coconut milk
- Vanilla
- Pinch of salt
- Almond extract
- Shredded coconut plus more for decorating
- Raspberry preserves
For the icing:
- Powdered sugar
- Softened butter
- Heavy whipping cream as needed
How to make Coconut Cake with Raspberry Filling:
Step 1. Preheat the oven to 350 degrees.
Step 2. Cream together the butter and 1 lb. powdered sugar until fluffy and smooth.
Step 3. Mix in the egg yolks.
Step 4. Add the flour and baking powder.
Step 5. Then add salt and coconut milk.
Step 6. Blend until smooth
Step 7. Whisk in the egg whites.
Step 8. Fold in the shredded coconut, vanilla extract, and almond extract.
Step 9. Fold in the shredded coconut.
Step 10. Then add vanilla extract.
Step 11. Then, add almond extract.
Step 11. Spread the batter evenly between two well-greased 9” cake pans and bake for 30 minutes, or until golden brown and cooked through.
Step 12. Place on a rack to cool, turn the cakes out, and allow them to cool the rest of the way.
Step 13. Level out the top of one of the cake layers and place it on a cake stand.
Step 14. Top the layer of cake with a layer of raspberry preserves.
Step 15. Place the other layer of cake on top of the first one.
Step 16. Beat together the sugar and butter for the icing. Slowly add in heavy whipping cream until the icing is the consistency you desire.
Step 17. Ice the cake and cover with shredded coconut before serving. Enjoy!
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Coconut Cake with Raspberry Filling
Ingredients
For the cake:
- 3 C. Cake flour
- 1 C. Softened butter unsalted
- 2 tsp. Baking powder
- 1 lb. Powdered sugar
- 4 Large eggs separated
- 1 C. Coconut milk
- 2 tsp. Vanilla
- Pinch of salt
- 1 tsp. Almond extract
- 1 C. Shredded coconut plus more for decorating
- 1-2 C. Raspberry preserves
For the icing:
- 3 C. Powdered sugar
- ⅓ C. Softened butter
- Heavy whipping cream as needed
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Instructions
- Preheat the oven to 350 degrees.
- Cream together the butter and 1 lb. powdered sugar until fluffy and smooth.
- Mix in the egg yolks.
- Add the flour, baking powder, salt, and coconut milk. Blend until smooth.
- Whisk in the egg whites.
- Fold in the shredded coconut, vanilla extract, and almond extract.
- Spread the batter evenly between two well-greased 9” cake pans and bake for 30 minutes, or until golden brown and cooked through.
- Place on a rack to cool, turn the cakes out and allow to cool the rest of the way.
- Level out the top of one of the cake layers and place it on a cake stand.
- Top the layer of cake with a layer of raspberry preserves.
- Place the other layer of cake on top of the first one.
- Beat together the sugar and butter for the icing. Slowly add in heavy whipping cream until the icing is the consistency you desire.
- Ice the cake and cover with shredded coconut before serving.
Nutrition
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Substitutions and Swaps in this Raspberry Coconut Cake
- Cake flour can be substituted with all-purpose flour, but the cake may not be as tender and delicate.
- Softened unsalted butter can be substituted with coconut oil or vegetable oil, but the flavor of the cake will be slightly different.
- Shredded coconut can be substituted with desiccated coconut, but the texture of the cake may be slightly different.
- Raspberry preserves can be substituted with strawberry or apricot preserves, or even fresh fruit such as sliced strawberries or raspberries.
- Heavy whipping cream in the icing can be substituted with whole milk or coconut milk, but the texture and flavor of the icing will be slightly different.
Making This Cake in Advance and Storage Tips
This Coconut Cake with Raspberry Filling can be made a day or two in advance, but it’s best to store it properly to ensure it stays fresh and delicious.
To store the cake, cover it with plastic wrap or foil and place it in the refrigerator. The cake can be stored for up to four days in the refrigerator.
Guide To Storing Your Coconut Cake
Refrigerate your cake for up to 5 days in the fridge in an airtight container. Or you can opt to freeze if you would like.
To freeze the cake, wrap it tightly in plastic wrap and then foil to prevent freezer burn.
The cake can be frozen for up to three months. When you’re ready to serve the cake, allow it to thaw in the refrigerator overnight. Once thawed, you can decorate the cake with fresh coconut and serve.
More Coconut Cakes?
Chocolate Coconut Cupcake – If you are looking for an amazing cupcake recipe, you have to try these Homemade Chocolate Coconut Cupcakes.
Coconut Chip Ice Cream – Cooling off with a bowl of this Coconut Chip Ice Cream is the best way to end the day.
Coconut Layer Cake – Savory to sweet and everything in between.
Coconut Creme Pie – My all-time favorite type of pie.
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