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


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


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

About this Recipe

Course/Dish: Cakes