Coconut Cake with Raspberry Filling Recipe
Stunning dessert that’s easy to make? Our ultimate coconut cake with raspberry filling recipe brings a sweet, tropical flavor to your kitchen.
Picture this: fluffy coconut layers embracing tangy raspberry filling in perfect harmony. This coconut cake with raspberry filling combines tropical sweetness with berry brightness, creating a dessert that’s both elegant and comforting. My grandmother always said the secret to memorable cakes lies in balancing flavors, and this recipe does exactly that.
The preparation is surprisingly simple, taking just 45 minutes of active time, making it perfect for family gatherings or special occasions. Unlike our popular vanilla layer cake, this tropical twist offers an exotic flair that will have guests asking for seconds.
What is Coconut Cake with Raspberry Filling?
Ever wondered why this heavenly combination feels so natural? Coconut cake with raspberry filling is nature’s perfect marriage of tropical and temperate flavors. The creamy coconut provides a rich, buttery base while tart raspberries add that pop of acidity that makes your taste buds dance.
As they say, “the way to a man’s heart is through his stomach,” and this cake certainly paves that delicious path! Ready to create some kitchen magic?
Why You’ll Love This Coconut Cake with Raspberry Filling
Irresistible Flavor Combination The star of this show is the incredible contrast between sweet, nutty coconut and bright, tangy raspberries. Each bite delivers layers of flavor that complement each other beautifully. The coconut adds richness while the raspberries provide a refreshing tartness that prevents the cake from being overly sweet.
Budget-Friendly Homemade Goodness Making this coconut cake with raspberry filling at home costs a fraction of what you’d pay at a bakery. Most ingredients are pantry staples, and fresh or frozen raspberries work equally well. You’ll save money while creating something infinitely more delicious than store-bought alternatives.
Show-Stopping Presentation This cake looks as amazing as it tastes. The vibrant red raspberry filling creates beautiful layers when sliced, while the coconut frosting provides an elegant finish. It’s similar to our chocolate layer cake in visual impact but offers a completely different flavor profile that’s perfect for spring and summer celebrations.
Transform your kitchen into a bakery and treat your loved ones to this unforgettable dessert!
How to Make Coconut Cake with Raspberry Filling
Quick Overview
This coconut cake with raspberry filling is surprisingly easy to master. The moist coconut layers are made with coconut milk and shredded coconut for maximum flavor. The raspberry filling combines fresh berries with a touch of cornstarch for the perfect consistency.
Prep Time: 30 minutes
Baking Time: 25-30 minutes
Assembly Time: 15 minutes
Total Time: 1 hour 15 minutes
Serves: 12 people
Key Ingredients for Coconut Cake with Raspberry Filling
For the Coconut Cake:
- 2½ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup coconut milk
- ½ cup whole milk
- 1 cup sweetened shredded coconut
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
For the Raspberry Filling:
- 2 cups fresh raspberries (or frozen, thawed)
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Coconut Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut for decoration
Step-by-Step Instructions
Preparing the Raspberry Filling
- Combine raspberries, sugar, and cornstarch in a medium saucepan over medium heat.
- Cook for 8-10 minutes, stirring gently, until the mixture thickens and berries break down slightly.
- Remove from heat and stir in lemon juice and vanilla extract.
- Let cool completely while you prepare the cake layers. The filling will continue to thicken as it cools.
Making the Coconut Cake 5. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper. 6. In a large bowl, cream together softened butter and sugar until light and fluffy, about 4-5 minutes. 7. Add eggs one at a time, beating well after each addition.
Mix in vanilla extract. 8. In a separate bowl, whisk together flour, baking powder, and salt. 9. Combine coconut milk and whole milk in a measuring cup. 10. Alternately add the flour mixture and milk mixture to the butter mixture, beginning and ending with flour. Mix until just combined. 11. Fold in shredded coconut gently to distribute evenly throughout the batter.
12. Divide batter evenly between prepared pans and smooth the tops. 13. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. 14. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Preparing the Frosting 15. Beat cream cheese and butter together until smooth and creamy, about 3 minutes. 16. Gradually add powdered sugar, beating until smooth. 17. Mix in coconut milk and vanilla extract until well combined. 18. The frosting should be spreadable but hold its shape.
Assembling the Cake 19. Place one cake layer on your serving plate. Spread a thin layer of frosting on top. 20. Spoon the cooled raspberry filling over the frosting, leaving a ½-inch border around the edges. 21. Place the second cake layer on top and press gently to secure.
22. Apply a crumb coat of frosting all over the cake and refrigerate for 30 minutes. 23. Frost the entire cake with the remaining frosting, creating smooth sides and top. 24. Press shredded coconut all over the cake for decoration. 25. Refrigerate for at least 1 hour before serving to set the layers.
What to Serve Coconut Cake with Raspberry Filling With
This tropical dessert pairs beautifully with a variety of accompaniments. Serve with vanilla ice cream or whipped cream for added richness. Fresh berries make an elegant garnish that echoes the raspberry filling. For beverages, consider coffee, black tea, or champagne for special occasions. The cake also complements tropical fruit salads or a simple green salad if serving after a heavy meal.
Top Tips for Perfecting Coconut Cake with Raspberry Filling
Room Temperature Ingredients Are Key Ensure all dairy ingredients are at room temperature before mixing. This creates a smoother batter and more even texture in your finished cake.
Don’t Overmix the Batter Mix just until ingredients are combined to avoid tough, dense cake layers. Overmixing develops too much gluten, resulting in a heavy texture.
Let the Raspberry Filling Cool Completely Warm filling will melt your frosting and create a messy assembly. Plan ahead and make the filling first, allowing plenty of cooling time.
Use Fresh or High-Quality Frozen Raspberries The filling is a star component, so quality berries make a noticeable difference in flavor. If using frozen, don’t thaw them completely before cooking.
Chill Between Assembly Steps Refrigerating after the crumb coat and before final frosting helps create clean, professional-looking layers.
Storing and Reheating Tips
Store your coconut cake with raspberry filling covered in the refrigerator for up to 5 days. The cream cheese frosting requires refrigeration, so don’t leave the cake at room temperature for more than 2 hours.
For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw frozen slices in the refrigerator overnight before serving.
This cake is best served at room temperature, so remove it from the refrigerator 30 minutes before serving. The flavors are more pronounced when not ice-cold.
The cake actually improves after a day in the refrigerator, as the flavors meld together beautifully.
Nutrition Information
| Nutrient | Per Slice (1/12 of cake) |
|---|---|
| Calories | 485 |
| Total Fat | 18g |
| Saturated Fat | 12g |
| Cholesterol | 85mg |
| Sodium | 245mg |
| Total Carbs | 78g |
| Dietary Fiber | 3g |
| Sugars | 65g |
| Protein | 6g |
Nutritional values are approximate and may vary based on specific ingredients used.
Frequently Asked Questions
Can I use frozen raspberries instead of fresh? Absolutely! Frozen raspberries work perfectly for the filling. Don’t thaw them completely before cooking – this helps prevent the filling from becoming too watery. You may need to cook the filling a minute or two longer to achieve the right consistency.
How far in advance can I make this cake? You can make this coconut cake with raspberry filling up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature 30 minutes before serving. The flavors actually improve overnight!
What can I substitute for coconut milk? If you don’t have coconut milk, you can substitute with whole milk or heavy cream. However, you’ll lose some of the coconut flavor. For a stronger coconut taste, add an extra ½ teaspoon of coconut extract to the batter.
Why did my raspberry filling turn out too thin? This usually happens when the cornstarch isn’t cooked long enough or the mixture doesn’t come to a full simmer. Make sure to cook the filling until it thickens noticeably, and remember it will continue to thicken as it cools.
Can I make this cake gluten-free? Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly different, but the flavor will remain delicious.
How do I prevent the cake layers from sticking to the pan? Always grease your pans thoroughly and line with parchment paper. Let the cakes cool in the pans for exactly 10 minutes before turning them out – this prevents breaking while ensuring they don’t stick.
Can I use other berries in the filling? Certainly! Strawberries, blackberries, or mixed berries work wonderfully. Adjust the sugar based on the sweetness of your chosen berries.
What’s the best way to get even cake layers? Use a kitchen scale to divide the batter evenly between pans, or use a large spoon to alternate scoops between the two pans. Level the batter gently with an offset spatula before baking.
Pro Baker Secrets
The Toothpick Test Isn’t Everything While a clean toothpick is a good indicator, also look for the cake pulling slightly away from the sides of the pan and springs back when lightly touched in the center.
Create a Moisture Lock Brush each cake layer with a simple syrup made from equal parts sugar and water (cooled) before adding frosting. This keeps the cake incredibly moist.
Temperature Matters for Frosting If your frosting is too soft, refrigerate the bowl for 15 minutes and re-whip. If it’s too stiff, let it come to room temperature and whip again.
This coconut cake with raspberry filling represents the perfect balance of tropical sweetness and berry tartness. Every element works in harmony to create a dessert that’s both impressive and comforting. The combination of moist coconut layers, tangy raspberry filling, and creamy frosting makes this cake a true showstopper that’s surprisingly achievable for home bakers.
Whether you’re celebrating a special occasion or simply craving something extraordinary, this recipe delivers bakery-quality results in your own kitchen. The detailed instructions ensure success even for novice bakers, while the pro tips help experienced bakers achieve perfection.
Make this coconut cake with raspberry filling your next baking adventure – your taste buds and your guests will thank you!
