Raspberry Coconut Cake Recipe

This Raspberry Coconut Cake recipe combines the tartness of fresh raspberries with the tropical flavor of coconut, creating a delightful dessert perfect for any occasion. The moist cake layers are complemented by a creamy coconut frosting, making it a standout treat.

The cake recipe is easy to follow and can be made in a few simple steps. It’s ideal for celebrations or as a sweet indulgence for yourself.

Delicious Raspberry Coconut Cake Recipe

This Raspberry Coconut Cake features layers of fluffy coconut cake filled with fresh raspberries and topped with a rich coconut frosting. The recipe takes about 1 hour and serves 8 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 cup coconut milk
1 teaspoon vanilla extract
1 cup fresh raspberries
1 cup powdered sugar for frosting
1/2 cup unsweetened shredded coconut for frosting
1/2 cup butter, softened for frosting
1 teaspoon vanilla extract for frosting

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, shredded coconut, baking powder, and salt.
Combine Wet Ingredients: In another bowl, beat the softened butter until creamy. Add the eggs, coconut milk, and vanilla extract, mixing until well combined.
Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the fresh raspberries.
Bake the Cake: Divide the batter evenly between the prepared cake pans and smooth the tops. 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 before transferring them to a wire rack to cool completely.
Prepare the Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth. Stir in the shredded coconut.
Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top and frost the top and sides of the cake.
Serve: Slice the cake and serve it chilled or at room temperature. Enjoy!