Raspberry Coconut Cake

5 from 2 votes

With its tender coconut crumb, tangy raspberry center, and creamy whipped frosting, this raspberry coconut cake is the kind of dessert that leaves you longing for another bite. It’s elegant enough for celebrations but simple enough to make just because.

Prep Time30

Cook Time30

Cool time & Assembly2

Total Time3

Course: Dessert

Cuisine: American

Servings:

Calories: 721kcal

Author: Callan Wenner

Equipment

2 8" cake pans
Parchment paper
Stand mixer with paddle and whisk attachment (or hand mixer)
Mixing bowls
Rubber spatula
Offset spatula
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

US Customary - Metric

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

Video

Notes

Store the cake in the fridge (cut sides covered with plastic wrap) for 2 days. Allow the cake or slices to come to temperature for 30 minutes to 1 hour before enjoying.

Cool the cake layers completely before assembling the cake.

If you don't have a cake turn table, I don't recommend trying the swirled topping as shown in photos.

Step-by-step photos are shown in the body of the blog post for visual reference.

Nutrition