If you’re looking for a showstopper dessert that brings big flavor and a stunning presentation, this raspberry coconut cake is it! With layers of moist, tender vanilla coconut cake, tangy raspberry jam, and a smooth, lightly sweet whipped cream cheese frosting, every bite is balanced, light, and bursting with flavor.
This coconut cake with raspberry filling is a perfect choice for Easter, spring gatherings, showers, birthdays or any time you want a cake that feels just a little bit special without being too fussy. And, it would be awesome served alongside some raspberry brigadeiros for extra pops of raspberry flavor.
We all love a flavorful coconut cake, and this one is no exception. If you want to double down, serve it with some simple coconut sorbet to bring those flavors home.
Jump to:
Why You'll Love This Recipe
Light and tender - The cake is soft and tender, thanks to a blend of butter, oil, and milk.
Flavorful and fresh - Coconut extract and real raspberry jam give each slice (and bite) a serious burst of flavor.
Whipped cream cheese frosting - It’s light, smooth, not overly sweet, and pairs perfectly with the bright, fresh fruit flavors (like in this almond raspberry cake).
Easy to decorate - A simple coating of coconut flakes and fresh raspberries makes this cake elegant with minimal effort.
Ingredients
- Unsalted butter. Adds richness and flavor, and helps create a fine, tender crumb when creamed with sugar. Be sure to use room-temperature butter for best results.
- Neutral oil – Adds moisture and softness, helping the cake stay tender even when chilled (since the butter solidifies some in the fridge).
- Extracts. The combination of vanilla and coconut extracts balance the cake and frosting flavors without making them overpowering.
- Whole milk. Provides necessary moisture and keeps the crumb light and soft.
- Full-fat cream cheese. Adds a tangy creaminess and helps stabilize the whipped cream for a frosting that holds its shape. Block-style cream cheese works best.
- Heavy whipping cream. Cold cream whips up into a light, airy texture that gives the frosting its lift and fluffiness. Be sure to use a variety that is at least 36% milkfat.
- Seedless raspberry jam. Adds a sweet-tart fruitiness that balances the coconut flavor. It also adds visual contrast to each slice.
- Unsweetened flaked coconut. Brings texture and a toasty coconut flavor without a cloying sweetness.
- Fresh raspberries. Used for garnish, they add freshness and a pop of color that hints at the raspberry filling inside.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Use buttermilk in place of whole milk for a slightly tangier variation.
- Coconut oil can be used instead of neutral oil, but the cake will have a firmer crumb when chilled.
- Fresh raspberries can be cooked and mashed to create your own quick jam.
- Sweetened coconut shreds can be used to decorate the cake, but will lead to a far sweeter final product.
How to Make This Recipe
One: Beat the butter, sugar, oil, eggs, and extracts until smooth.
Two: Add the half of the flour and mix to combine.
Three: Add half of the milk and mix to combine. Repeat with the remaining flour and milk.
Four: Split the batter between two cake pans and bake until done, then cool completely.
Frosting and Assembly
Five: Whip the heavy cream until stiff peaks form.
Six: Beat the cream cheese, powdered sugar, coconut and vanilla extracts, and a touch of raspberry jam (optional) until smooth.
Seven: Fold in the whipped cream in two batches until incorporated and smooth.
Eight: Cut off the domed tops of each cake round.
Seven: Pipe on the whipped cream in a bullseye pattern, then fill the open circles with raspberry jam.
Eight: Add the second cake round (bottom side up) evenly on top of the filling.
Seven: Add the remaining frosting to the top and sides of the cake and smooth it out with an offset spatula or cake scraper.
Eight: Gently press unsweetened coconut flakes all over the sides (and top) of the cake. Garnish the top with fresh raspberries before serving.
Hot tip! If you have a cake turn table, smooth some raspberry jam on top of the cake, then use the tip of an offset spatula to create a swirled effect while quickly turning the cake stand. This is totally optional.
💌 Save This Recipe
Send this recipe directly to your inbox and stay up to date with new recipes!
Expert Tips
- Room-temperature ingredients (butter, eggs, milk) blend more evenly and create a smoother batter.
- Don’t overmix the frosting once the whipped cream is folded in to keep it light and airy.
- Slide strips of parchment paper under the bottom of the cake for easy cleanup after decorating.
- Pipe frosting and jam rings for easy layering and an even distribution of jam. You can just use a zip-top bag!
- Squeeze or stir the jam to smooth it out before piping it into the cake to reduce clumps.
- Chill the cake briefly before serving to set the frosting. Only about 30 minutes!
- Use unsweetened coconut to decorate the outsides to balance the sweetness of the jam and frosting.
Recipe FAQs
Yes, but the cake will be noticeably sweeter. Unsweetened flakes or shreds give a more balanced finish.
Any variety of seedless raspberry jam works. Give it a quick stir before piping or spreading.
Absolutely! Bake and cool the layers, then wrap tightly and store at room temp for a day or freeze for up to a month. Assemble the day you plan to serve.
Storage
Store the cake in fridge for up to 2 days, covering any cut slices or pieces with plastic wrap. The frosted sides of the cake don't need to be covered.
Let the cake come to room temp for 30–60 minutes before enjoying for the best cake texture.
I don't recommend freezing the assembled cake. The baked cake rounds can be tightly wrapped and frozen for 1 month, then thawed at room temperature before using.
What to Know When Cooking with The Cozy Plum
- All recipes are created with Diamond Crystal kosher salt, the least salty variety of kosher salt. If using Morton's, you'll need to cut the amount of salt in half as it's 2x as salty. This will be the same for sea salt. Please do not use table salt.
- Switch between Cups vs Metric using the toggle on the recipe card. Baking by weight using a digital scale will always produce the most accurate results.
- Scale the recipe using the '1X' '2X' '3X' buttons on the recipe card. Note that this does not make an adjustment for baking times, only quantities.
📖Recipe
Raspberry Coconut Cake
Equipment
- Stand mixer with paddle and whisk attachment (or hand mixer)
- Piping bag or zip-top bag
- Cake turn table not necessary, but helpful
Ingredients
Coconut Cake
- 2⅔ cups all-purpose flour
- 2¼ teaspoon baking powder
- 1 teaspoon kosher salt
- ¾ cups unsalted butter room temperature
- 1½ cups granulated sugar
- 1 tablespoon vanilla extract
- 3 teaspoons coconut extract
- ½ cup neutral oil vegetable, canola, grapeseed
- 3 large eggs room temperature
- 1 cup whole milk room temperature
Whipped Cream Cheese Frosting
- 2 cups heavy whipping cream cold
- 8 oz full-fat cream cheese room temperature
- ⅔ cup powdered sugar
- ½ tablespoon vanilla extract
- 2 teaspoons coconut extract
Filling & Toppings
- ¾ cup seedless raspberry jam
- 1 cup flaked or shredded coconut unsweetened
- fresh raspberries for garnish
Instructions
Coconut Cake
- Preheat the oven to 350F and grease and line the bottom of two 8” cake pans with parchment paper rounds.
- Whisk together the flour, baking powder and salt.2⅔ cups all-purpose flour, 2¼ teaspoon baking powder, 1 teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), beat the butter, sugar, vanilla, and coconut extract on medium speed for 5 minutes until light and fluffy. Scrape down the sides at the halfway mark.¾ cups unsalted butter, 1½ cups granulated sugar, 1 tablespoon vanilla extract, 3 teaspoons coconut extract
- With the mixer running on medium speed, add in the oil, then one egg at a time waiting until the first is fully incorporated before adding the next. Scrape down the sides.½ cup neutral oil, 3 large eggs
- Turn the mixer on low speed and spoon in half of the flour, then half of the milk. Repeat with the remaining flour and milk and mix until just combined.1 cup whole milk
- Finish folding the batter by hand with a rubber spatula, scraping any excess flour from the sides into the batter.
- Pour the batter evenly into the pans, spread evenly, and bake for 28-32 minutes until pulled away from the sides and a toothpick inserted into the center comes out clean with moist crumbs but no wet batter.
- Cool on a wire rack for 10 minutes, then remove the cake from the pan and cool completely on the wire rack.
Whipped Cream Cheese Frosting
- Add the bowl and whisk attachment to the freezer for 15 minutes. In the bowl of a stand mixer fitted with the whisk attachment (or in a bowl with a handheld mixer), whip the heavy cream until stiff peaks form and hold on the tip of the whisk without falling. Remove into another bowl and place in the fridge.2 cups heavy whipping cream
- To the stand mixer bowl, add the cream cheese, powdered sugar, vanilla, and coconut extract and beat (with the paddle attachment) on medium low speed until very creamy and no chunks remain. Scrape down the sides with a rubber spatula.8 oz full-fat cream cheese, ⅔ cup powdered sugar, ½ tablespoon vanilla extract, 2 teaspoons coconut extract
- Optional: add 2-3 tablespoons of raspberry jam for extra flavor (the color won't show through by the end).
- Add half of the whipped cream and beat it together on low speed until completely smooth and loosened slightly. Add the second half of the whipped cream and fold it in by hand until completely combined. Take care not to mix or else it will push all of the air out of the frosting.
Assembly
- Level off both cakes by removing the domed tops horizontally with a serrated knife. Add one to a cake stand and place a few strips of parchment paper just underneath to cover the stand (this helps with cleanup).
- Transfer the frosting to a piping bag and pipe a border around the outside of the cake. Make a few more circles, leaving about 1 inch of space in between each. Add the raspberry jam to a piping bag and fill the remaining rings completely with the jam.¾ cup seedless raspberry jam
- Place the second cake layer on top (bottom of the cake faces up), then use the remaining frosting to frost the cake using an offset spatula or cake scraper.
- Add the coconut flakes all over the sides of the cake (you can also add it to the top) by adding some into your palm and gently pressing it into the sides.1 cup flaked or shredded coconut
- Decorate with fresh raspberries before slicing in and enjoy.fresh raspberries
Leave a Reply