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Coconut Cake with Raspberry Filling
Lina maywgor

Irresistibly Moist Coconut Cake with Raspberry Filling Delight

A delightful Coconut Cake with Raspberry Filling that celebrates summer with its moist layers and tangy raspberry jam.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups frozen or fresh raspberries
  • 1 cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • ½ cup water
  • 1 teaspoon vanilla
  • 1 package yellow cake mix
  • 1 package vanilla instant pudding mix not Sugar Free
  • 3 eggs room temperature
  • 1 cup unsweetened coconut milk canned, like Taste of Thai
  • ½ cup canola oil
  • 2 cups sweetened shredded coconut
  • 8 ounces cream cheese softened
  • ½ cup butter room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • ¼ cup unsweetened coconut milk
  • 1 pinch of salt
  • 1 cup shredded or flaked coconut toasted

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 5gCholesterol: 70mgSodium: 200mgFiber: 1gSugar: 28g

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.

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