Raspberry Coconut Cake
Indulge in the tropical charm of a Raspberry Coconut Cake, a delightful dessert that combines sweet, juicy raspberries with the nutty richness of coconut. This show-stopping cake features tender coconut-infused layers, perfectly balanced with a creamy, tangy cream cheese frosting. Fresh raspberries add bursts of fruity flavor and vibrant pops of color, while a sprinkle of toasted coconut flakes provides a delightful crunch and aromatic finish. With its moist texture and luscious frosting, this cake is perfect for special occasions or as an elegant centerpiece for your dessert table. Easy to make yet impossibly impressive, this recipe will be your go-to for a taste of paradise! Perfectly optimized for lovers of coconut desserts, berry cakes, and cream cheese frosting recipes, it’s a must-try treat for any sweet tooth.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 190 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 120 milliliters coconut milk
- 80 grams desiccated coconut
- 200 grams fresh raspberries
- 150 grams powdered sugar
- 115 grams cream cheese
- 2 tablespoons heavy cream
- 20 grams toasted coconut flakes
Instructions
Preheat your oven to 175°C (350°F). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
In a large bowl, beat the butter and granulated sugar together with a hand or stand mixer until light and fluffy (about 2-3 minutes).
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the desiccated coconut gently, ensuring an even distribution throughout the batter.
Divide the batter evenly between the prepared cake pans and level the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes cool, prepare the frosting. Beat the cream cheese and powdered sugar together until smooth and creamy. Add the heavy cream and beat again until fluffy.
Once the cakes are fully cooled, spread a layer of frosting on top of one cake layer. Gently press half of the fresh raspberries into the frosting.
Place the second cake layer on top and spread a thin crumb coat of frosting all over the cake. Refrigerate for 15 minutes.
After chilling, spread the remaining frosting evenly over the top and sides of the cake.
Decorate the cake with the remaining fresh raspberries and sprinkle toasted coconut flakes on top.
Serve immediately or store the cake in the refrigerator until ready to enjoy.
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 339 mg | 15% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 47.5 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 182 mg | 4% | |
*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.
