Raspberry Coconut Cake
Serves 18
40 mins prep
25 mins cook
65 mins total
Ultra soft, tender, moist, and fluffy coconut cake with a creamy coconut cream cheese frosting, and a sweet and tangy raspberry filling. Loads of raspberry and coconut flavor, and the fluffy tender texture of the coconut cake is incredible. This cake is sure to impress any coconut lover! The coconut cake layers are buttery, tender, fluffy, and so coconutty. I've also included tips on how to make sure that the cream cheese frosting turns out stable and not gloopy. This is the best coconut raspberry cake ever! I've tested many versions and this quite literally, took the cake.
Raspberry Cake Filling
Coconut Cake Layers
Coconut Cream Cheese Frosting
Raspberry Cake Filling
Add the raspberries into a medium saucepan. Add the sugar and lemon juice and stir. Heat on medium-low heat, stirring occasionally, until the juice gets released. Then let it simmer gently for about 5 minutes to break down the berries.
cup raspberries
cup granulated sugar
tbsp lemon juice
While the raspberries simmer, combine cornstarch and water in a separate cup or a bowl. If you want a seedless raspberry filling, you could strain the raspberry mixture through a sieve at this point.
tbsp cornstarch
tbsp water
Pour the cornstarch slurry into the hot raspberry sauce and stir to combine. Then, put it back onto the heat and stir until it thickens and comes to a boil.
Transfer the raspberry filling into a heat safe bowl, and pop it into the fridge to cool completely.
Coconut Cake Layers
Preheat the oven to 355°F (180°C). Line the bottoms of two 8" round cake pans with parchment paper and butter the sides of the pans.
In a large bowl or stand mixer, combine softened butter, oil, sugar, and salt. Beat together until light and creamy, for about 5 minutes. Scrape down the bowl to make sure that it's evenly creamed.
cup unsalted butter
cup neutral oil
cup granulated sugar
tsp sea salt
Add the egg whites into the butter and sugar mixture. Beat again until combined and it thickens slightly, for about 2-3 minutes.
large egg whites
Add the sour cream, vanilla, coconut extract, and almond extract into the bowl. Mix to combine.
cup sour cream
tbsp pure vanilla extract
tsp coconut extract
tsp almond extract
Whisk the flour, baking powder, and baking soda together in a separate bowl.
cup cake flour
tsp baking powder
tsp baking soda
Sift half of the dry ingredients into the wet ingredients. Mix gently to incorporate until you don't see any more dry flour. Then, add the coconut milk and sift the rest of the flour inside. Mix on low to incorporate. Stop mixing as soon as it's smooth and you don't see any dry streaks of flour. Don't overmix!
cup canned coconut milk
Add the shredded coconut and fold to combine. Divide the batter in half and transfer them into two baking pans. Bake in the preheated oven for 25-30 minutes (check at 25 minutes), until a toothpick inserted into the center comes out mostly clean with a few crumbs attached.
cup sweetened shredded coconut
Remove the cake layers from the oven and let them cool inside the pans for 10 minutes. Then, flip the layers onto a cooling rack to cool completely. If the cake is stuck, you can run a spatula along the outside.
Coconut Cream Cheese Frosting
Add the butter into a clean mixing bowl. Beat with a paddle attachment until light and creamy. This will take about 7-10 minutes, and the butter should be very creamy and pale.
cup unsalted butter
Add the powdered sugar, 1 cup at a time, mixing in between each addition. Then, mix on medium speed until the frosting looks very creamy and light, about 5 minutes.
cup powdered sugar
Add the coconut extract and salt into the bowl. Mix briefly to combine. Then, add the cold cream cheese, one large piece at a time, mixing to combine in between each addition.
tsp sea salt
tsp coconut extract
oz cream cheese
Once all of the cream cheese is added, beat the frosting until it's light and creamy for about 5 seconds. No longer or else it will become gloopy! At this point it should be fluffy and very stiff.
Assembly
Once the cake layers cool down completely, you are ready to assemble. Take the parchment paper off the layers. Use a large knife to cut each layer in half lengthwise to make four cake layers.
Add a small dollop of frosting onto the cake stand. Add the first cake layer on top. Spread about 1/2 cup of frosting evenly onto the first cake layer. Then, pipe a thick border of frosting along the edge to hold the filling. Spread a thin layer of raspberry filling inside the middle. Don't add too much or else it will leak out the sides.
Continue with layering the rest of the cake layers. Once you place the last layer on top, add a generous amount of frosting on top and to the sides, and smooth it down. Don't worry if it looks messy.
cup sweetened shredded coconut
Sprinkle and press the shredded coconut onto the sides and top of the cake. It will stick to the frosting. You can use your hands to help you smooth the sides.
Add a tablespoon of leftover raspberry filling to the remaining frosting. Mix together well. Use a piping bag to pipe dollops of pink frosting in a ring shape on top of the cake.
Decorate with fresh or frozen raspberries. Slice and enjoy, or refrigerate and enjoy later!