Coconut Raspberry Cake Recipe

This Coconut Raspberry Layer Cake is a delightful dessert that combines the tropical flavor of coconut with the tartness of fresh raspberries. Perfect for celebrations or a sweet treat, this cake recipe is sure to impress your guests.

The recipe is simple to follow and features layers of moist coconut cake filled with raspberry jam and frosted with a creamy coconut buttercream.

Delicious Coconut Raspberry Cake Recipe

This Coconut Raspberry Layer Cake features fluffy coconut cake layers filled with raspberry jam and topped with a rich coconut buttercream. The cake takes about 1 hour and 15 minutes to prepare and serves 8-10 people.

Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsweetened shredded coconut
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
4 large eggs
1 teaspoon vanilla extract
1 cup coconut milk
1 cup raspberry jam
1 cup unsweetened shredded coconut for garnish
For the Buttercream:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup coconut milk
1 teaspoon vanilla extract
1/2 cup unsweetened shredded coconut

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, shredded coconut, baking powder, and salt.
Cream Butter and Sugar: In another bowl, beat the softened butter until creamy. Gradually add the sugar mixture and beat until light and fluffy.
Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine with Coconut Milk: Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Mix until just combined.
Bake the Cakes: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the Buttercream: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, coconut milk, and vanilla extract, mixing until smooth and fluffy.
Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of raspberry jam on top, then add a second layer of cake. Repeat with another layer of jam and the final cake layer on top.
Frost the Cake: Spread the coconut buttercream evenly over the top and sides of the cake. Garnish with additional shredded coconut.
Serve: Slice and enjoy your Coconut Raspberry Layer Cake!