Coconut Raspberry Cake

denise hagar


This is a dense 4 layer cake. The toasted coconut really makes a difference in flavor. An easy way to toast coconut is in a non- stick frying pan over low heat, stirring constantly. You could use strawberry jam if you don't like raspberry. I made it for Easter and it was a hit!


★★★★★ 2 votes

10 to 12
30 Min
40 Min


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3 c
cake flour (not self rising)
2 tsp
baking powder
1/2 tsp
1 c
butter, unsalted, softened
1 1/2 c
1/2 tsp
vanilla extract
1/2 tsp
coconut extract
1 can(s)
coconut milk, unsweetened (13.5 oz)
1 c
sweetend flake coconut, finely chopped


1 pkg
cream cheese, room temperature (8oz)
4 Tbsp
butter, softened
1 tsp
vanilla extract
2 c
powdered sugar
1 c
seedless raspberry jam
1 1/2 c
toasted coconut

How to Make Coconut Raspberry Cake


  • 1Coat two 8-inch round pans with spray, line bottom of pans with waxed paper and spray paper
  • 2In bowl, whisk together flour, baking powder and salt.
  • 3In large bowl, beat butter and sugar until light a& fluffy.
  • 4Beat in eggs one at time, mixing well after each.
  • 5Add vanilla and coconut extract, beat until combined
  • 6On low speed, beat in flour mixture in three additions, alternating with coconut milk. Beat well after each addition.
  • 7Fold in chopped coconut.
  • 8Divide batter equally between pans, Bake at 350' for 40 minutes or until toothpick in center comes out clean. Cool on wire rack for 15 minutes.
  • 9Remove cake from pans and cool completely. Trim cake layers if crowned. Split cake layers to make four layers.
  • 10Place one layer on plate, spread with raspberry jam, next layer with frosting, next layer with raspberry jam and last layer frost the top and sides with frosting
  • 11Gently press toasted coconut on tops and sides of cake. Finsh by placing fresh raspberries on the top.
  • 12FROSTING-In large bowl beat cream cheese and butter until smooth, beat in vanila. On low speed, beat in powdered sugar until smooth

Printable Recipe Card

About Coconut Raspberry Cake

Course/Dish: Cakes

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