Ultra Moist Coconut Cake with Raspberry Filling: A Tropical Dessert Dream
This ultra moist coconut cake with raspberry filling is a showstopping dessert that combines tropical flavors with elegant presentation. The tender coconut cake layers are perfectly complemented by tart raspberry filling and rich coconut cream cheese frosting, creating a harmonious balance of flavors and textures that will transport your taste buds to paradise.
What makes this coconut cake recipe truly special is its incredible moisture level – achieved through a combination of coconut milk, shredded coconut, and careful mixing techniques. The raspberry filling adds a vibrant pop of color and fruity contrast, while the creamy frosting ties all the elements together with its luxurious texture and coconut-forward flavor profile.
Quick Recipe Highlights
- Flavor Profile: Tropical coconut meets bright raspberry in this perfectly balanced dessert. The cake itself is subtly sweet with pronounced coconut flavor, while the raspberry filling adds a tart counterpoint that prevents the dessert from being overly sweet.
- Texture: Ultra moist cake crumb with tender chew from shredded coconut, smooth and creamy frosting, and slightly jammy raspberry filling create a delightful textural contrast in every bite.
- Aroma: The scent of toasted coconut and vanilla will fill your kitchen as this cake bakes, with floral raspberry notes emerging when you slice into the finished dessert.
- Visual Appeal: This layer cake makes a stunning presentation with its snowy white frosting, ruby red filling peeking through the layers, and optional toasted coconut garnish adding golden accents.
- Skill Level Needed: While not overly complicated, this recipe does require basic cake baking skills including proper measuring, mixing techniques, and layer assembly.
- Special Equipment: You’ll need three 8-inch round cake pans, a stand mixer or hand mixer, and an offset spatula for frosting application.
Recipe Overview
- Difficulty Level: This coconut raspberry cake is rated intermediate because while the individual components are straightforward, assembling a layer cake with filling requires some precision. The frosting technique also benefits from prior cake decorating experience.
- Category: This recipe falls into the dessert category, specifically celebration cakes and special occasion baking.
- Cuisine: While coconut cakes appear in many tropical cuisines, this version with raspberry filling draws inspiration from American layer cake traditions with modern flavor combinations.
- Cost: The ingredients for this cake are moderately priced, with fresh raspberries and cream cheese being the most significant cost factors. The recipe yields 12 generous servings.
- Season: While delicious year-round, this cake is particularly suited for spring and summer celebrations when fresh berries are at their peak.
- Occasion: Perfect for birthdays, bridal showers, Mother’s Day, Easter, or any special gathering where you want to impress with a beautiful homemade dessert.
Why You’ll Love This Coconut Raspberry Cake
The first thing you’ll notice about this ultra moist coconut cake is its incredible texture. Unlike dry, crumbly cakes that need a glass of milk to wash them down, every bite of this dessert melts in your mouth. The secret lies in the combination of coconut milk and shredded coconut in the batter, along with careful mixing to develop just the right amount of gluten.
Beyond its perfect texture, this cake offers a sophisticated flavor profile that delights the palate. The natural sweetness of coconut plays beautifully against the bright acidity of raspberries, while the cream cheese frosting adds a subtle tang that balances the overall sweetness. It’s a dessert that feels indulgent without being cloying.
From a practical standpoint, this recipe offers several advantages. The components can be made in stages – bake the layers one day, assemble the next – making it manageable for home bakers. The cake also travels well and holds its structure at room temperature, perfect for potlucks or parties where refrigeration isn’t available.
Nutritionally, this dessert offers some redeeming qualities compared to standard cakes. Coconut provides healthy fats and fiber, while raspberries contribute antioxidants and vitamin C. Using cream cheese in the frosting adds protein and cuts down on the amount of pure sugar needed for sweetness.
Socially, this cake makes a statement. Its impressive height and beautiful layers signal to guests that you’ve put thought and care into your offering. The combination of flavors is familiar enough to please most palates but interesting enough to spark conversation – the hallmark of a great party dessert.
Ingredient Deep Dive
Coconut Milk
Coconut milk is the liquid star of this ultra moist coconut cake, providing both flavor and tenderness. Look for full-fat canned coconut milk without stabilizers or thickeners for the best results. Shake the can well before opening to incorporate any separated cream. The natural fats in coconut milk create an exceptionally moist crumb while contributing to the cake’s rich mouthfeel.
Fresh Raspberries
The raspberry filling benefits greatly from using fresh berries when in season, though high-quality frozen raspberries work nearly as well. Raspberries provide natural pectin that helps the filling set without excessive thickeners. Their bright acidity cuts through the richness of the coconut components, creating a more balanced dessert.
Cream Cheese
Full-fat block cream cheese (not spreadable) is essential for the frosting’s structure and stability. The slight tang of cream cheese prevents the frosting from being overly sweet and pairs beautifully with both coconut and raspberry flavors. Always use room temperature cream cheese for smooth incorporation with other ingredients.
Common Mistakes to Avoid
- Overmixing the batter: This leads to tough cake layers. Mix just until ingredients are incorporated after adding the dry ingredients.
- Using cold ingredients: Eggs, milk, and cream cheese should all be at room temperature for proper emulsification and even baking.
- Underbaking the layers: Coconut cakes can appear done before they actually are. Always test with a toothpick in multiple spots.
- Applying frosting to warm cake: This causes the frosting to melt and slide. Cool layers completely before assembly.
- Skimping on the raspberry filling: Too little filling between layers makes for dry bites. Use about 1/2 cup between each layer.
Essential Techniques
Creaming Method
The creaming method (beating butter and sugar until light and fluffy) is crucial for proper cake structure. This incorporates air that helps the cake rise and creates a tender crumb. Beat for a full 3-5 minutes until the mixture lightens in color for best results.
Layer Cake Assembly
Proper layer cake assembly begins with leveling your cooled cake layers. Use a serrated knife to remove any domed tops for stable stacking. Apply a thin “crumb coat” of frosting first, chill for 15 minutes, then apply the final decorative coat for clean, professional-looking results.
Pro Tips for Perfect Coconut Raspberry Cake
- Toast your shredded coconut before adding to the batter for deeper flavor (350°F for 5-7 minutes, watching carefully).
- Make the raspberry filling a day ahead to allow it to thicken properly before assembly.
- Use a piping bag to create a frosting dam around each layer’s edge before adding filling to prevent bulging.
- Chill the assembled cake for 30 minutes before serving for cleaner slices.
Variations and Adaptations
Gluten-Free Version
Replace all-purpose flour with a 1:1 gluten-free baking blend and add 1/2 teaspoon xanthan gum. The coconut’s natural moisture helps prevent the dryness common in GF baked goods.
Dairy-Free Adaptation
Use vegan butter and dairy-free cream cheese alternatives. Coconut oil can replace butter in the cake batter, while coconut cream can substitute for some of the dairy in the frosting.
Serving and Presentation Guide
For elegant presentation, garnish the frosted cake with fresh raspberries, edible flowers, and toasted coconut flakes. Serve slices with a dusting of powdered sugar and extra raspberry sauce drizzled on the plate. Use a hot knife (dipped in hot water and dried) between slices for clean cuts.
Storage and Shelf Life
Store assembled cake covered in the refrigerator for up to 5 days. Bring to room temperature for 30 minutes before serving for best texture. Unfrosted cake layers can be wrapped tightly and frozen for up to 3 months. Thaw overnight in the refrigerator before assembling.
Frequently Asked Questions
Can I use frozen raspberries for the filling?
Yes, frozen raspberries work well. Thaw and drain excess liquid before cooking to prevent a runny filling. You may need to cook slightly longer to achieve proper thickness.
How do I prevent my cake layers from doming?
Use cake strips (damp fabric strips wrapped around the pans) to promote even baking. Also ensure your oven temperature is accurate – too hot causes excessive doming.
The Recipe
Ultra Moist Coconut Cake with Raspberry Filling
Serves: 12
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 65 mins
Kitchen Equipment Needed
- Three 8-inch round cake pans
- Stand mixer or hand mixer
- Parchment paper
- Cooling racks
- Offset spatula
- Medium saucepan
Ingredients
For the Coconut Cake:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup sweetened shredded coconut
For the Raspberry Filling:
- 3 cups fresh raspberries
- 1/4 cup granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
For the Coconut Cream Cheese Frosting:
- 16 oz cream cheese, room temperature
- 1 cup unsalted butter, room temperature
- 5 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1/2 cup toasted coconut flakes (for garnish)
Directions
- Preheat oven to 350°F. Grease three 8-inch round cake pans and line with parchment circles.
- Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- In a stand mixer, cream butter and sugar until light and fluffy (about 5 minutes).
- Add eggs one at a time, mixing well after each addition. Mix in extracts.
- Alternate adding dry ingredients and coconut milk, beginning and ending with dry ingredients. Fold in shredded coconut.
- Divide batter evenly between prepared pans. Bake for 30-35 minutes until golden and a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the filling: Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook until berries break down (about 5 minutes).
- Mix cornstarch with 2 tablespoons water, stir into berry mixture. Cook until thickened (2-3 minutes). Strain and cool completely.
- For the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then extracts. Beat until fluffy.
- To assemble: Place first cake layer on serving plate. Spread with frosting, pipe a border, then fill with half the raspberry filling. Repeat with second layer. Top with final cake layer.
- Frost entire cake with remaining frosting. Press toasted coconut onto sides. Chill 1 hour before serving.
Recipe Notes
- For extra coconut flavor, brush warm cake layers with coconut milk before assembling.
- If raspberry filling is too thick, thin with a teaspoon of water or lemon juice.
- For a neater presentation, refrigerate assembled cake for 30 minutes before final frosting application.