If you want a showstopping dessert with bright flavor and elegant presentation, this raspberry coconut cake is it. Layers of moist vanilla-coconut cake, a tangy raspberry jam center, and a light whipped cream cheese frosting make each bite balanced, airy, and full of flavor.
This coconut cake with raspberry filling is perfect for spring celebrations, showers, birthdays, or any time you want a dessert that feels special without being complicated. Serve it with a scoop of coconut sorbet for an extra coconut note, or pair with other raspberry treats if you like bold berry flavor.
Why You’ll Love This Recipe
Light and tender — A combination of butter and oil keeps the crumb soft, while milk keeps it tender.
Bright, balanced flavor — Coconut extract and real raspberry jam deliver fresh, layered flavors without being overpowering.
Whipped cream cheese frosting — Smooth, lightly sweet, and stable enough to hold shape while remaining fluffy.
Simple to decorate — A dusting of unsweetened coconut and fresh raspberries gives an elegant finish with minimal effort.
Ingredients
- Unsalted butter — for richness and a fine, tender crumb; use room-temperature butter for best results.
- Neutral oil — adds moisture to keep the cake soft even when chilled.
- Vanilla and coconut extracts — a balanced pairing that enhances both cake and frosting.
- Whole milk — keeps the crumb light and tender.
- Full-fat cream cheese — gives the frosting tang and structure; block-style cream cheese works best.
- Heavy whipping cream — whipped to stiff peaks to lighten the frosting.
- Seedless raspberry jam — provides the tangy, fruity center.
- Unsweetened flaked coconut — for texture and toasty coconut flavor on the outside.
- Fresh raspberries — for garnish and a fresh pop of color.
See the recipe card below for exact quantities and the full ingredient list.
Substitutions and Variations
- Swap buttermilk for whole milk for a slightly tangier crumb.
- Use coconut oil instead of a neutral oil for more coconut flavor; note the cake will firm up more when chilled.
- Make quick jam by cooking and mashing fresh raspberries if you prefer homemade filling.
- Use sweetened coconut shreds for decoration if you prefer a sweeter finish, but it will increase overall sweetness.
How to Make This Recipe
One: Beat butter, sugar, oil, eggs, and extracts until smooth and fluffy.
Two: Add half the flour, mix, then half the milk; repeat with remaining flour and milk.
Three: Finish folding the batter by hand to avoid overmixing.
Four: Divide batter between two 8″ pans, bake until a toothpick comes out with moist crumbs, then cool completely.
Frosting and Assembly
Five: Whip the heavy cream to stiff peaks and chill until assembly.
Six: Beat cream cheese, powdered sugar, extracts, and optional jam until smooth.
Seven: Fold whipped cream into the cream cheese mixture in two batches until light and uniform.
Eight: Level both layers by trimming domed tops so the cake stacks evenly.
Nine: Pipe frosting rings on the bottom layer, then fill the centers with raspberry jam for a neat jam pocket.
Ten: Place the second layer (bottom side up) over the filling, then frost the top and sides.
Eleven: Smooth the remaining frosting with an offset spatula or cake scraper for a clean finish.
Twelve: Press unsweetened coconut onto the sides (and top if desired) and garnish with fresh raspberries before serving.
Hot tip! If you have a cake turntable, spread a thin layer of jam on top and use the tip of an offset spatula while turning the cake to create a subtle swirled finish.
Expert Tips
- Room-temperature ingredients: Butter, eggs, and milk mix more evenly when at room temperature.
- Don’t overmix the frosting: Fold the whipped cream gently to keep the frosting light and airy.
- Use parchment strips: Slide parchment under the cake edges while decorating for easy cleanup.
- Pipe jam and frosting rings: This helps keep the jam contained and ensures even distribution.
- Stir jam before piping: Smooth jam reduces clumps and pipes more cleanly.
- Chill briefly before serving: A 30-minute chill helps the frosting set for neat slices.
- Decorate with unsweetened coconut: It balances the sweetness of jam and frosting.
Recipe FAQs
Yes — sweetened coconut will make the cake noticeably sweeter. Unsweetened flakes or shreds provide a more balanced finish.
Seedless raspberry jam works best for a smooth, jewel-toned filling. Stir the jam before piping or spreading.
Yes. Bake and cool the layers, then wrap them tightly and store at room temperature for one day or freeze for up to a month. Assemble on the day you plan to serve.
Storage
Store the assembled cake in the refrigerator for up to 2 days; cover any cut surfaces with plastic wrap. Let the cake sit at room temperature for 30–60 minutes before serving for best texture.
I don’t recommend freezing the fully assembled cake. Cake rounds can be wrapped tightly and frozen for up to 1 month; thaw completely before assembling.
More Raspberry Recipes You’ll Love
-
White Chocolate Raspberry Cheesecake Bars
-
Chocolate Raspberry Mousse Cake
-
Raspberry White Chocolate Bundt Cake
-
Raspberry White Chocolate Cupcakes
What to Know When Cooking with The Cozy Plum
- Recipes are developed using Diamond Crystal kosher salt. If using a different kosher or fine sea salt, adjust quantities, as salt strengths vary.
- Switch between cups and metric using the toggle in the recipe card. Baking by weight on a digital scale yields the most consistent results.
- Use the recipe card scaling options to adjust ingredient quantities; baking times may not scale proportionally, so monitor baking closely.
Did you make this recipe? Share your results and rating — we’d love to hear how it turned out.
📖Recipe
Raspberry Coconut Cake
Callan Wenner
Equipment
- 2 8″ cake pans
- Parchment paper
- Stand mixer with paddle and whisk (or hand mixer)
- Mixing bowls
- Rubber spatula and offset spatula
- Piping bag or zip-top bag
- Cake turntable (optional)
Ingredients
Coconut Cake
- 2⅔ cups all-purpose flour
- 2¼ teaspoons baking powder
- 1 teaspoon kosher salt
- ¾ cup unsalted butter, room temperature
- 1½ cups granulated sugar
- 1 tablespoon vanilla extract
- 3 teaspoons coconut extract
- ½ cup neutral oil (vegetable, canola, or grapeseed)
- 3 large eggs, room temperature
- 1 cup whole milk, room temperature
Whipped Cream Cheese Frosting
- 2 cups heavy whipping cream, cold
- 8 oz full-fat cream cheese, room temperature
- ⅔ cup powdered sugar
- ½ tablespoon vanilla extract
- 2 teaspoons coconut extract
Filling & Toppings
- ¾ cup seedless raspberry jam
- 1 cup flaked or shredded coconut, unsweetened
- Fresh raspberries, for garnish
Instructions
Coconut Cake
- Preheat oven to 350°F. Grease and line the bottoms of two 8″ cake pans with parchment rounds.
- Whisk together flour, baking powder, and salt.
- In a stand mixer fitted with the paddle (or using a hand mixer), beat butter, sugar, vanilla, and coconut extract on medium speed for about 5 minutes until light and fluffy, scraping the bowl once.
- With the mixer running on medium, add the oil, then add eggs one at a time, fully incorporating each before adding the next. Scrape the bowl.
- On low speed, add half the flour, then half the milk. Repeat with the remaining flour and milk, mixing until just combined. Finish folding by hand with a spatula to avoid overmixing.
- Divide batter evenly between the prepared pans and bake 28–32 minutes, until the edges pull away and a toothpick shows moist crumbs but no wet batter.
- Cool in pans on a wire rack for 10 minutes, then remove from pans and cool completely.
Whipped Cream Cheese Frosting
- Chill the mixing bowl and whisk for 15 minutes. Whip the heavy cream to stiff peaks and refrigerate until assembly.
- Beat cream cheese, powdered sugar, vanilla, and coconut extract in a mixer with the paddle on medium-low until smooth and lump-free. Scrape down the sides.
- Optional: add 2–3 tablespoons raspberry jam for extra flavor (the color becomes subtle once mixed).
- Fold half the whipped cream into the cream cheese mixture on low speed until smooth, then fold in the remaining whipped cream by hand. Be gentle to preserve volume.
Assembly
- Level both cake layers by trimming the domes with a serrated knife. Place the first layer on a cake stand and set parchment strips under the edges for easy cleanup.
- Transfer frosting to a piping bag and pipe a border of concentric rings, leaving space between rings. Pipe or spoon jam into the rings to create a jam pocket.
- Place the second layer on top (bottom side up). Use remaining frosting to coat top and sides, smoothing with an offset spatula or cake scraper.
- Press unsweetened coconut onto the sides and optionally the top. Garnish with fresh raspberries, chill briefly to set, slice, and serve.
Notes
Store the cake in the refrigerator for up to 2 days (cover cut surfaces). Allow slices to come to room temperature for 30–60 minutes for the best texture.
Cool cake layers completely before assembly to prevent the frosting from softening.
If you don’t have a cake turntable, skip advanced decorative techniques and keep the top simple for best results.
Nutrition is an estimate per serving.