Coconut Cake with Raspberry Filling

When you want a great dessert that tastes wonderful and is easy to make, this is the recipe you should try. The white cake is fluffy, yet moist. With a great layer of Raspberry filling and sprinkled with Coconut, this cake will take care of your craving for sweets.

When you combine sweet coconut with tart raspberries, you have a dessert that will tickle the taste buds.

You do not need a special occasion to make a dessert this special. It is really easy to make and frost. The flavors of Coconut and Raspberry make a unique combination that will make everyone smile.

Many people overmix the cake batter, which in turn makes for a dry and dense cake.

Plus, it’s easy to make, so there’s no need to be a culinary expert.

Let’s get baking!

Scroll to bottom for printable recipe card.

Why should I make this recipe?

This cake is uniquely flavored, is easy to make, tastes great, and does not need any special occasion to be made.

Are there any tips you can give for making this cake?

I do suggest not overmixing the cake batter. Mix it just until it is incorporated. This will prevent the cake from being dry and dense.

Is there a way in which I can make the Coconut flavor more noticeable?

You could add coconut extract to the batter of the cake and also a drop or two in the frosting when you make it. This will definitely highlight the coconut flavor.

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!

Coconut Cake with Raspberry Filling

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 10

When you want a great dessert that tastes wonderful and is easy to make, this is the recipe you should try. The white cake is fluffy, yet moist. With a great layer of Raspberry filling and sprinkled with Coconut, this cake will take care of your craving for sweets. When you combine sweet coconut with tart raspberries, you have a dessert that will tickle the taste buds.

4.24 from 68 votes

Review Recipe

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

Calories: 983kcal | Carbohydrates: 162g | Protein: 7g | Fat: 35g | Saturated Fat: 23g | Polyunsaturated Fat: 10g | Cholesterol: 143mg | Sodium: 241mg | Fiber: 2g | Sugar: 113g

Author: Laura

THANKS FOR PINING!!

Do I need to keep this cake in the refrigerator?

I am one person who believes that all cakes should be kept in the refrigerator. The Coconut Cake with Raspberry filling would be fine to sit on the counter for a few hours, however, to keep the frosting fluffy, I do recommend covering or placing the cake into a cake carrier and placing in the refrigerator for up to 3 days.

Can I freeze this cake?

I would not recommend freezing this cake once you have frosted it. Frosting and freezers do not necessarily get along. There will be a texture difference in the frosting.

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.