Homemade Raspberry Zinger Cake – Better Than Store-Bought
Discover our delicious raspberry zinger cake recipe! This easy poke cake is perfectly sweet raspberry flavor and a creamy coconut topping.
Imagine sinking your teeth into layers of moist vanilla cake bursting with fresh raspberry flavor and topped with creamy coconut frosting. This raspberry zinger cake delivers pure bliss with its perfect balance of sweet and tangy flavors that dance on your taste buds.
Much like our popular lemon bars recipe, this dessert combines bright fruit flavors with comfort food satisfaction, making it an instant crowd-pleaser for any occasion.
What is Raspberry Zinger Cake?
Ever wonder why we call it a “zinger”? Well, it’s not just because it sounds fun to say! This delightful dessert gets its name from the zingy burst of raspberry flavor that hits you with every forkful.
Originally inspired by those beloved pink coconut snack cakes we all remember from childhood, this homemade version takes things to the next level. As they say, the way to a man’s heart is through his stomach, and this cake definitely knows the quickest route! Ready to create some kitchen magic?
Why You’ll Love This Raspberry Zinger Cake
Bursting with Fresh Raspberry Flavor
This cake showcases the natural sweetness and tartness of raspberries in every layer. Fresh raspberry puree infuses the cake batter while a luscious raspberry filling sits between the layers. The combination creates an explosion of berry goodness that’s both refreshing and indulgent.
Budget-Friendly Homemade Goodness
Making this raspberry zinger cake at home costs a fraction of store-bought alternatives while delivering superior taste and quality. You control every ingredient, ensuring no artificial preservatives or excessive sugars. Plus, one recipe yields enough to feed a crowd or freeze portions for later enjoyment.
Irresistible Coconut Cream Frosting
The signature coconut frosting adds the perfect creamy texture and tropical sweetness that complements the tangy raspberries beautifully. Rolled in shredded coconut, each slice looks as stunning as it tastes. Similar to our coconut cream pie recipe, this frosting strikes the perfect balance between rich and light.
Ready to impress your family and friends with this showstopping dessert? Let’s dive into making this incredible raspberry zinger cake!
How to Make Raspberry Zinger Cake
Quick Overview
This raspberry zinger cake combines simple baking techniques with bold flavors to create an impressive dessert that’s surprisingly easy to make.
The moist vanilla cake layers are infused with raspberry flavor, while fresh raspberry filling and coconut cream frosting add layers of delicious complexity.
With its beautiful pink color and coconut coating, this cake looks as gorgeous as it tastes.
Prep Time: 30 minutes
Baking Time: 25-30 minutes
Assembly Time: 45 minutes
Total Time: 2 hours (including cooling)
Key Ingredients for Raspberry Zinger Cake
For the Cake:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1¼ cups whole milk
- ½ cup raspberry puree (from fresh or frozen berries)
- Pink food coloring (optional)
For the Raspberry Filling:
- 2 cups fresh raspberries
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
For the Coconut Cream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup coconut cream (from canned coconut milk)
- 1 teaspoon vanilla extract
- ¼ teaspoon coconut extract
- 2 cups sweetened shredded coconut (for coating)
Step-by-Step Instructions
Prepare the Raspberry Filling
Start by making the filling since it needs time to cool. In a medium saucepan, combine fresh raspberries, sugar, and cornstarch. Cook over medium heat, stirring gently, for 8-10 minutes until the mixture thickens and the berries break down. Stir in lemon juice and remove from heat. Let cool completely while you prepare the cake.
Make the Cake Batter
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 4-5 minutes. Beat in eggs one at a time, then add vanilla extract and raspberry puree.
Combine Wet and Dry Ingredients
Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined – don’t overmix. Add a few drops of pink food coloring if desired for a more vibrant color. Divide the batter evenly between prepared pans.
Bake the Cakes
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
Prepare the Coconut Cream Frosting
Beat the softened butter until light and fluffy. Gradually add powdered sugar, alternating with coconut cream. Beat in vanilla and coconut extracts until smooth and creamy. The frosting should be spreadable but hold its shape.
Assemble the Cake
Place one cake layer on your serving plate. Spread the cooled raspberry filling evenly over the top, leaving a ½-inch border around the edges. Place the second cake layer on top and press gently. Apply a thin crumb coat of frosting all over the cake and refrigerate for 30 minutes.
Final Frosting and Coconut Coating
Apply the remaining frosting in a smooth, even layer over the entire cake. Immediately press shredded coconut all over the frosted cake, covering the top and sides completely. Refrigerate for at least 1 hour before serving to set the frosting.
What to Serve Raspberry Zinger Cake With
This delightful cake pairs beautifully with a variety of accompaniments. Serve it with freshly whipped cream or vanilla ice cream to complement the fruity flavors. A cup of hot coffee or Earl Grey tea balances the sweetness perfectly.
For special occasions, consider serving alongside fresh berries and mint leaves for an elegant presentation. The cake also pairs wonderfully with sparkling wine or champagne for celebrations.
Top Tips for Perfecting Raspberry Zinger Cake
Use Room Temperature Ingredients
Ensure all your ingredients are at room temperature before starting. This helps create a smooth batter and even texture in your finished cake.
Don’t Overmix the Batter
Mix the cake batter until just combined. Overmixing develops gluten, resulting in a tough, dense cake instead of the light, tender texture you want.
Make Fresh Raspberry Puree
For the best flavor, make your own raspberry puree by blending fresh or frozen raspberries and straining out the seeds. This gives you control over the intensity of flavor.
Chill Between Steps
Allow the cake layers to cool completely before assembling, and chill the assembled cake between the crumb coat and final frosting. This prevents the layers from sliding and makes frosting easier.
Press Coconut Gently
When applying the shredded coconut coating, press gently but firmly to ensure it adheres well without damaging the frosting underneath.
Storing and Reheating Tips
Store your raspberry zinger cake covered in the refrigerator for up to 5 days. The cake actually improves after a day as the flavors meld together beautifully.
For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and stored in freezer bags for up to 3 months. Thaw frozen slices in the refrigerator overnight before serving.
This cake is best served chilled or at room temperature. If you prefer it slightly warm, let refrigerated cake sit at room temperature for 30 minutes before serving – there’s no need to reheat this delicious dessert!
Frequently Asked Questions
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work just as well for both the puree and filling. Thaw them completely and drain excess liquid before using. You may need to cook the filling a bit longer to achieve the right consistency.
How do I prevent the cake layers from sliding?
Make sure your cake layers are completely cool before assembling. Use a crumb coat of frosting and chill the cake for 30 minutes between frosting steps. This helps set everything in place.
Can I make this cake ahead of time?
Yes! You can bake the cake layers up to 2 days ahead and store them wrapped at room temperature. The assembled cake can be made 1 day ahead and refrigerated. The flavors actually improve overnight.
What if I don’t have coconut extract?
You can substitute additional vanilla extract or almond extract. The coconut flavor will still come through from the coconut cream and shredded coconut coating.
Can I make mini versions of this cake?
Definitely! Use the same batter to make cupcakes (bake for 18-20 minutes) or a small 6-inch round cake. Adjust the filling and frosting quantities accordingly.
How do I get the frosting smooth?
Make sure your butter is properly softened (not melted) and beat it well before adding other ingredients. If the frosting seems too thick, add coconut cream one tablespoon at a time. If it’s too thin, add more powdered sugar.
Nutritional Information
| Nutrient | Per Slice (1/12 of cake) |
|---|---|
| Calories | 485 |
| Total Fat | 18g |
| Saturated Fat | 12g |
| Cholesterol | 75mg |
| Sodium | 285mg |
| Total Carbs | 78g |
| Dietary Fiber | 3g |
| Sugars | 65g |
| Protein | 6g |
| Vitamin C | 15% DV |
Nutritional values are approximate and may vary based on specific ingredients used.
Pro Baker’s Secrets for Success
Temperature Matters
Use an oven thermometer to ensure your oven temperature is accurate. Even a 25-degree difference can affect your cake’s texture and baking time.
Quality Ingredients Make a Difference
Invest in good-quality vanilla extract and real coconut cream rather than artificial flavors. The difference in taste is remarkable and worth the extra cost.
The Toothpick Test
When testing for doneness, insert a toothpick into the center of the cake. It should come out with just a few moist crumbs – completely clean means the cake might be overbaked.
Raspberry Variations
Try mixing different berry varieties for unique flavor combinations. Blackberry-raspberry or strawberry-raspberry blends create interesting taste profiles while maintaining the cake’s signature appeal.
This raspberry zinger cake brings together the nostalgia of childhood treats with the satisfaction of homemade baking. The combination of tender cake, burst-in-your-mouth raspberry filling, and creamy coconut frosting creates a dessert that’s both familiar and extraordinary. Whether you’re celebrating a special occasion or simply treating yourself to something wonderful, this cake delivers happiness in every single bite!
