As summer rolls in and the sun begins to warm our days, there’s a certain joy in crafting delightful desserts that celebrate the season. This Coconut Raspberry Cake holds a special place in my heart, as it's a “go-to” recipe that has wowed friends and family alike during picnics and celebrations. Imagine the tender, moist layers infused with rich coconut flavor, complemented by the zing of homemade raspberry jam—every bite is like a refreshing breeze on a hot day.
I came across this cake idea during a lazy afternoon, rummaging through ingredients I had on hand. The vibrant contrast of sweet coconut and tart raspberries felt like a perfect match for a summer gathering. And trust me, the smooth cream cheese frosting adorned with toasted coconut? It’s a showstopper that elevates every slice. Whether you’re hosting a barbecue or simply treating yourself, this cake promises to be a crowd-pleaser that leaves everyone asking for seconds. So, grab your mixing bowls, and let's indulge in this slice of paradise!
Why Choose Coconut Cake with Raspberry Filling?
Summer Delight: This Coconut Cake with Raspberry Filling is the ultimate seasonal treat that brings sunshine to your table.
Irresistible Flavor: The luscious combination of moist coconut layers and tangy raspberry jam creates a flavor explosion.
Easy to Make: With simple ingredients and straightforward steps, even novice bakers can master this recipe.
Stunning Presentation: The toasted coconut topping adds a visually delightful finish that impresses every guest.
Versatile Treat: Perfect for barbecues, picnics, or just a sweet evening at home, this cake suits any occasion beautifully.
Make-Ahead Friendly: Prepare the frosting in advance here for a seamless baking experience.
Coconut Cake with Raspberry Filling Ingredients
Get ready to create this delight!
For the Raspberry Jam Filling
• Frozen or Fresh Raspberries – Adds fruity flavor and texture, creating the essence of the summer in your cake.
• Granulated Sugar – Provides sweetness and helps with jam setting, ensuring a perfect spread.
• Lemon Juice – Adds acidity to balance sweetness, brightening the overall flavor profile.
• Cornstarch – Thickens the jam for a delightful consistency that holds its own in the cake.
• Water – Used to dissolve the cornstarch, ensuring smooth incorporation.
• Vanilla – Enhances flavor, making each bite superbly rich.
For the Coconut Cake
• Yellow Cake Mix – Provides base and structure for those moist layers that everyone loves.
• Vanilla Instant Pudding Mix (not Sugar Free) – Adds moisture and flavor, resulting in a tender crumb.
• Eggs (room temperature) – Adds structure and emulsification, ensuring perfect rise.
• Unsweetened Coconut Milk (canned, like Taste of Thai) – Adds moisture and coconut flavor, creating the tropical essence.
• Canola Oil – Adds moisture, making the cake irresistibly tender.
• Sweetened Shredded Coconut – Adds texture and coconut flavor, intensifying the coconut experience.
For the Cream Cheese Frosting
• Cream Cheese (softened) – Provides tang and creaminess, a perfect match for the cake layers.
• Butter (room temperature) – Adds richness and aids in achieving a creamy consistency.
• Powdered Sugar – Sweetens and thickens the frosting, creating that luscious topping.
• Vanilla – Enhances flavor, ensuring that every layer is delightful.
• Unsweetened Coconut Milk – Adjusts consistency, perfect for spreading and smoothing.
• Pinch of Salt – Balances sweetness and enhances flavors, making everything pop.
• Shredded or Flaked Coconut (toasted) – Adds texture and coconut flavor, visually stunning as a finishing touch.
Full measurements are in the recipe card below.
How to Make Coconut Cake with Raspberry Filling
-
Prepare the Raspberry Jam Filling: In a saucepan, combine raspberries, sugar, and lemon juice. Cook on medium heat for about 8-10 minutes until the mixture thickens and is well mashed. Stir in a cornstarch and water mix, cooking for another 2-3 minutes until thickened. Remove from heat, add vanilla, and allow to cool completely.
-
Preheat the Oven: Set your oven to 325°F (163°C). Line and grease three 8-inch cake pans to ensure easy removal after baking.
-
Mix the Cake Batter: In a large mixing bowl, combine the yellow cake mix, vanilla pudding mix, eggs, coconut milk, and canola oil. Blend for about 2 minutes until smooth, then gently fold in the sweetened shredded coconut for added texture.
-
Pour and Bake: Divide the batter evenly among the prepared cake pans—aim for approximately 390g (13.75 ounces) per pan. Bake for 22-25 minutes until the cakes are lightly golden and bounce back when touched. Cool in the pans for 15-30 minutes before transferring to a cooling rack to cool completely.
-
Make the Cream Cheese Frosting: In a mixing bowl, beat softened cream cheese and butter together until fluffy. Gradually add powdered sugar, vanilla, coconut milk, and a pinch of salt. Blend until combined and smooth, being careful not to over-mix.
-
Assemble the Cake: Start with one cake layer, spreading a small amount of frosting on top. Pipe a border of frosting around the edge, then fill the center with the cooled raspberry jam. Repeat with the second cake layer. Place the final layer on top, then apply a thin crumb coat of frosting around the entire cake. Chill in the fridge for 10-15 minutes to set. Finish frosting the cake with the remaining cream cheese frosting and decorate the top with toasted coconut.
Optional: Add fresh raspberries on top for extra flair and a burst of color.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Coconut Cake with Raspberry Filling
Fridge: Keep your Coconut Cake with Raspberry Filling in an airtight container for up to 3 days to maintain freshness and prevent dryness.
Freezer: Wrap individual slices tightly in plastic wrap and place in a ziplock freezer bag. The cake can be frozen for up to 3 months.
Thawing: To enjoy, simply thaw in the refrigerator overnight or leave at room temperature for a few hours. Frosting may need light re-whipping if it has been frozen.
Reheating: If you'd like a warm slice, microwave on a low setting for 15-20 seconds; but enjoy it cold, too, for that refreshing taste!
What to Serve with Coconut Raspberry Cake?
As you prepare to indulge in this refreshing treat, consider these delightful pairings that will elevate your dessert experience.
- Fresh Berries: A mix of strawberries, blueberries, and blackberries to complement the cake’s tart raspberry filling and bring a vibrant touch to the plate.
- Herbal Iced Tea: Lightly sweetened herbal iced tea can balance the sweetness of the cake and provide a refreshing sip between bites.
- Coconut Sorbet: Serve a small scoop alongside the cake to enhance the coconut flavor and add a refreshing, icy element perfect for summer.
- Whipped Cream: A dollop of freshly whipped cream adds a light, airy texture that complements the cake’s moisture while enhancing its cream cheese frosting.
- Mint Leaves: Fresh mint sprigs can be a stunning garnish on the side, not only bringing a pop of color but also a burst of invigorating fragrance with every bite.
- Lemonade: A chilled glass of lemonade can act as a bright contrast to the rich flavors, refreshing your palate and enhancing the overall dessert experience.
- Chocolate Drizzle: A light drizzle of dark chocolate adds a bold flavor contrast, making each slice feel extra indulgent and sophisticated.
- Coconut Milkshake: A creamy coconut milkshake with a touch of vanilla delivers a delightful and nostalgic pairing that echoes the cake's flavors.
- Pineapple Salad: A refreshing pineapple salad tossed with lime juice can brighten the palate, offering a tropical twist that complements the cake beautifully.
Expert Tips for Coconut Cake with Raspberry Filling
Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for a smoother batter and better rise in your coconut cake.
Don't Overmix: Stir gently when incorporating the dry ingredients. Overmixing can lead to a dense cake rather than the light and fluffy texture we’re aiming for.
Proper Baking Time: Check for doneness by inserting a toothpick in the center of the cake. It should come out clean or with few crumbs—avoid the sinking layer mistake!
Cool Completely: Always let your cake layers cool completely before frosting; this prevents melting and sliding, resulting in a beautiful and stable cake presentation.
Frosting Tips: Avoid over-mixing the cream cheese frosting after adding the powdered sugar to maintain a fluffy consistency that pairs well with your Coconut Cake with Raspberry Filling.
Variations & Substitutions for Coconut Cake with Raspberry Filling
Feel free to get creative and customize this delightful cake to your taste and dietary needs!
- Store-Bought Jam: If you're short on time, use your favorite store-bought raspberry jam for an easy swap.
- Fresh Fruits: Substitute raspberries with strawberries or blueberries for a delicious twist on this summer classic. Imagine the beauty of a vibrant, mixed berry filling!
- Gluten-Free: Use a gluten-free cake mix to make this cake suitable for those following a gluten-free diet without sacrificing taste or texture.
- Dairy-Free: Swap cream cheese with a dairy-free cream cheese alternative, and replace butter with a plant-based option for a lighter version.
- Lightened Up: Use a sugar alternative like coconut sugar or agave to reduce the sweetness and create a healthier option.
- Nutty Addition: Fold in crushed walnuts or pecans into the cake batter for a delightful crunch that pairs wonderfully with the coconut.
- Chocolate Lovers: Add cocoa powder or chocolate chips to the cake batter for an indulgently rich chocolate and coconut combination.
- Spice It Up: Incorporate a hint of cinnamon or nutmeg into the cake batter for a warm, spiced flavor that perfectly complements the tropical coconut.
Experiment with these variations to discover your own unique twist on this Coconut Cake with Raspberry Filling!
Coconut Cake with Raspberry Filling Recipe FAQs
Do raspberry and coconut go together?
Absolutely! The combination of raspberry and coconut is a match made in dessert heaven. The tartness of the raspberries beautifully balances the naturally sweet and rich flavor of coconut, creating a harmonious taste sensation that leaves your taste buds singing.
What is the secret to a tender coconut cake?
For a tender Coconut Cake with Raspberry Filling, using room temperature ingredients is key. This allows for better emulsification and results in a light texture. Additionally, mixing the batter just until combined—without overmixing—is crucial to prevent the cake from becoming dense. Lastly, incorporating moist ingredients like coconut milk and eggs adds tenderness and flavor to the cake.
How to put fruit filling between cake layers?
To add raspberry filling between cake layers, first ensure your cake layers are completely cooled. Start with one layer on a serving plate and spread a thin layer of frosting on top, creating a base for the filling. Pipe a border of frosting around the edge—this will act as a dam. Now, spoon the cooled raspberry jam into the center, ensuring it doesn't overflow. Add another layer on top and repeat the process until all layers are stacked.
What are the 4 ingredients in coconut cake?
A simple coconut cake typically requires these four essential ingredients: all-purpose flour, sugar, eggs, and coconut (shredded or milk). This is enhanced with additional moisture from ingredients like buttermilk or coconut milk. For our Coconut Cake with Raspberry Filling, we also include a yellow cake mix and pudding mix for extra flavor and moisture.
What fruit pairs well with coconut?
Coconut pairs excellently with various fruits, but tropical favorites like pineapple and mango shine the brightest. For a refreshing twist, try combining coconut with berries—especially raspberries, as their tartness complements the sweetness of coconut beautifully, making them a perfect match in this recipe.
What flavors pair best with raspberry?
Raspberries are versatile and pair wonderfully with flavors such as lemon, white chocolate, vanilla, and chocolate. Their tartness is accentuated by citrus like orange or lime. When combined with richer flavors like cream cheese or butter, it creates a delicious contrast perfect for desserts like our Coconut Cake with Raspberry Filling.
Irresistibly Moist Coconut Cake with Raspberry Filling Delight
Ingredients
Method
- Prepare the Raspberry Jam Filling: In a saucepan, combine raspberries, sugar, and lemon juice. Cook on medium heat for about 8-10 minutes until the mixture thickens and is well mashed. Stir in a cornstarch and water mix, cooking for another 2-3 minutes until thickened. Remove from heat, add vanilla, and allow to cool completely.
- Preheat the Oven: Set your oven to 325°F (163°C). Line and grease three 8-inch cake pans to ensure easy removal after baking.
- Mix the Cake Batter: In a large mixing bowl, combine the yellow cake mix, vanilla pudding mix, eggs, coconut milk, and canola oil. Blend for about 2 minutes until smooth, then gently fold in the sweetened shredded coconut for added texture.
- Pour and Bake: Divide the batter evenly among the prepared cake pans—aim for approximately 390g (13.75 ounces) per pan. Bake for 22-25 minutes until the cakes are lightly golden and bounce back when touched. Cool in the pans for 15-30 minutes before transferring to a cooling rack to cool completely.
- Make the Cream Cheese Frosting: In a mixing bowl, beat softened cream cheese and butter together until fluffy. Gradually add powdered sugar, vanilla, coconut milk, and a pinch of salt. Blend until combined and smooth, being careful not to over-mix.
- Assemble the Cake: Start with one cake layer, spreading a small amount of frosting on top. Pipe a border of frosting around the edge, then fill the center with the cooled raspberry jam. Repeat with the second cake layer. Place the final layer on top, then apply a thin crumb coat of frosting around the entire cake. Chill in the fridge for 10-15 minutes to set. Finish frosting the cake with the remaining cream cheese frosting and decorate the top with toasted coconut.
Nutrition
Notes
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for a smoother batter and better rise in your coconut cake.
- Don't Overmix: Stir gently when incorporating the dry ingredients. Overmixing can lead to a dense cake rather than the light and fluffy texture we’re aiming for.
- Proper Baking Time: Check for doneness by inserting a toothpick in the center of the cake. It should come out clean or with few crumbs—avoid the sinking layer mistake!
- Cool Completely: Always let your cake layers cool completely before frosting; this prevents melting and sliding, resulting in a beautiful and stable cake presentation.
- Frosting Tips: Avoid over-mixing the cream cheese frosting after adding the powdered sugar to maintain a fluffy consistency that pairs well with your Coconut Cake with Raspberry Filling.
