Rasberry Coconut Cake
Delight in the tropical-meets-fruity decadence of this Raspberry Coconut Cake—an elegant dessert perfect for any occasion. Featuring tender, moist layers infused with rich coconut milk and flecks of shredded coconut, this cake is beautifully complemented by a creamy coconut cream cheese frosting. Fresh raspberries are nestled between the layers and used as a vibrant garnish, offering a delightful burst of tartness that balances the cake’s sweetness. Finished with optional toasted shredded coconut for added texture, this visually stunning dessert is a show-stopper that’s as flavorful as it is gorgeous. Perfect for birthdays, holidays, or any celebration, this easy-to-make cake will have everyone coming back for seconds. Keywords: Raspberry Coconut Cake, coconut milk cake, cream cheese frosting, fresh raspberries, best layer cakes.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 4 eggs, large
- 1 cup coconut milk
- 2 teaspoons vanilla extract
- 1 cup unsweetened shredded coconut
- 2 cups raspberries, fresh
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter for frosting, softened
- 3 cups powdered sugar
- 1 teaspoon coconut extract
- 1 cup toasted shredded coconut (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined. Avoid overmixing.
Fold in the unsweetened shredded coconut gently with a spatula.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
While the cakes cool, prepare the frosting by beating the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the coconut extract until well combined.
To assemble, place one cake layer on a serving plate. Spread a thin layer of frosting on top, then evenly distribute 1 cup of fresh raspberries over the frosting.
Place the second cake layer on top and spread a thin crumb coat of frosting over the entire cake. Chill for 15 minutes, then frost the cake completely with the remaining frosting.
Garnish the cake with the remaining raspberries and, if desired, sprinkle toasted shredded coconut on top.
Chill the cake for at least 1 hour before serving to allow the flavors to meld together. Slice and enjoy!
Nutrition Facts
Calories |
8966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 596.0 g | 764% | |
| Saturated Fat | 418.5 g | 2092% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1770 mg | 590% | |
| Sodium | 3532 mg | 154% | |
| Total Carbohydrate | 898.5 g | 327% | |
| Dietary Fiber | 79.1 g | 282% | |
| Total Sugars | 771.7 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 603 mg | 46% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2852 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
