This coconut raspberry cake is one I kept coming back to until it finally felt right. I tested it a handful of different ways, playing with the texture and moisture, and making sure the raspberries baked in just right without sinking or making the cake too wet. This is the version I keep going back to!!
Over the years, I have made a lot of cakes and learned what really makes them work, not just taste good, but turn out consistently. Things like how you mix the batter, how ingredients should feel, and the little details that make a difference. This recipe is simple, but it is very intentional. It is the kind of cake I make when I want something homemade that feels a bit special without spending all day in the kitchen, and one I know will turn out the way I expect it to.
Check out my coconut strawberry cake and coconut carrot cake if you love coconut!
Why You'll Love This Raspberry Coconut Cake Recipe
- Super easy: No complicated steps or special equipment required, perfect for beginner bakers.
- One layer: No stacking or fussing with multiple layers, just a simple one layer, beautiful cake.
- Flavorful and moist: The old fashioned coconut and raspberry combo creates a bright, rich flavor with a perfectly soft texture.
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Baking Tips
- Using a kitchen scale is a total game changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup, and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
- I absolutely love baking with fine kosher salt, it gives the perfect balance of flavor. Table salt, on the other hand, can be a bit too harsh, so if you're using it, be sure to cut the amount in half to avoid over salting your treats.
- Always check your oven temperature! Ovens can be sneaky, sometimes running hotter or cooler than what the dial says, and that can really affect how your baked goods turn out. For the most consistent results, I recommend using an oven thermometer to make sure your temps are spot on every time
Ingredients for raspberry coconut cake:
- Fresh raspberries: Make sure the raspberries are really dry after washing so they do not add extra moisture to the batter. Fresh raspberries work best for this recipe. If using frozen raspberries, do not thaw them first. Keep in mind that frozen berries may release more moisture, which can slightly increase the baking time and change the final texture
- Shredded coconut: Adds texture and enhances the coconut flavor in every bite. I used sweetened shredded coconut, you can also use flaked coconut or desiccated coconut.
- Buttermilk (a must!): This keeps the cake incredibly tender and moist. To make ½ cup of buttermilk, add 1 ½ teaspoons of lemon juice or white vinegar to a measuring cup, then pour in enough milk to reach the ½ cup mark. Stir it together and let it sit for about 5 to 10 minutes before using. It will look slightly curdled, and that is exactly what you want.
- Coconut extract: A little goes a long way, just a small amount gives the cake a rich coconut flavor without overpowering it.
- Butter: Provides richness and helps create that soft, fluffy crumb.
- Eggs: If your eggs are cold, submerge them in a bowl of warm water for a few minutes to bring them to room temperature so they mix properly into the batter.
- Brick style cream cheese: Essential for a thick, stable frosting, avoid the spreadable kind for best results.
See recipe card below for quantities.
How to Make Raspberry Coconut Cake
- In a large bowl using a handheld or stand mixer on medium speed, beat the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating after each until smooth, add the extracts, mix well. Make sure to scrape down the bowl as needed, get the bottom really well.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk until combined, do not over mix.
- Fold in the raspberries and coconut.Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
Hint: When the cake is finished baking, let it cool in the pan for about 5 minutes. Then run a knife around the edges, place a plate on top, and carefully flip the cake out so the bottom becomes the top. This gives you a nice flat surface for the frosting, and if any of the raspberries sank a bit while baking, they will end up on top.
Raspberry and Coconut Cake Pro Tips
- Really cream the butter and sugar: This step is key for a light and fluffy cake, do not rush it.
- Use room temperature eggs: Cold eggs will not mix properly and can affect the texture of the batter.
- Do not over mix the cake: Over mixing can make the cake dense instead of soft and tender.
- Make sure the raspberries are dry: Excess moisture can affect the batter and cause uneven baking.
- Use the fluff and spoon method for flour: If you are not weighing your flour, fluff it first, then spoon it into your measuring cup to avoid packing too much in.
- Try not to over bake: Keep an eye on the cake to ensure it stays moist.
- Use an 8 inch round cake pan: This size is perfect for the batter or else it will be too thin.
- Beat the cream cheese frosting until fluffy: Take your time here for a smooth, light, and spreadable frosting.
Best Coconut Raspberry Cake Variations
- Make a layer cake: Double the recipe and stack the cake layers for a more dramatic dessert. You could make it into a coconut cake with raspberry filling, using raspberry jam and cream cheese frosting! Cover the whole thing in coconut for a showstopper.
- Canned Coconut Milk: You could substitute the buttermilk for canned coconut milk for more coconut flavor!
- Toasted coconut topping: Sprinkle toasted coconut on top for added texture and flavor.
- Add raspberry jam: swirl in spoonfuls of raspberry jam into the frosting for extra fruitiness.
How to store raspberry coconut cake!
Room temperature: Keeps well for a day if covered tightly.
Refrigerator: Can be stored longer but it may dry out, keep it very well covered for up to 2 days.
Freezer: Freeze for up to 2 months, wrap tightly and place in an airtight container to preserve freshness.
Raspberry Coconut Cake FAQs
Can I make this into a coconut sheet cake?
I don't recommend making this recipe into a sheet cake, the best part is the thickness of the cake, the fresh raspberries won't bake right into a thinner cake.
Can I make this gluten free?
Yes! You can use a 1:1 gluten free flour that you know and trust.
Can I use unsweetened coconut?
Yes! If you don't mind the flavor or extra sweetness.
Why did my cake sink?
A cake usually sinks because it rose before it had enough structure to fully set, so once it comes out of the oven the center falls as it cools. This can happen if it is underbaked, if there is too much leavening, or if the batter has too much sugar, liquid, or fat. Opening the oven door too early can do it too, because that sudden drop in temperature can make the middle collapse before it is ready.
More Sweet Treats
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📖 Recipe
Raspberry Coconut Cake
Super moist and fluffy coconut cake made with fresh raspberries baked right into the batter, then finished with creamy cream cheese frosting and topped with coconut. It's effortless and packed with flavor!
Equipment
- Round 8 inch metal cake pan
- Handheld or stand mixer
- Parchment Paper
- Measuring cups or kitchen scale
- Measuring Spoons
Ingredients
Coconut cake
- 1 and ¼ cups (156 grams) all purpose flour if not weighing use the fluff and spoon method (see notes)
- 1 and ¼ teaspoons baking powder
- ½ teaspoon fine kosher salt
- 8 tablespoons (113 grams) unsalted butter room temperature (soft to touch)
- ¾ cup (150 grams) granulated sugar
- 2 large eggs room temperature
- ½ teaspoon coconut extract
- 2 teaspoons vanilla extract
- ½ cup buttermilk room temperature, see notes
- 1 heaping cup (170 grams) fresh raspberries see notes about frozen raspberries
- ½ cup (44 grams) shredded sweetened coconut
Cream Cheese Frosting
- ½ cup (110 grams) brick style cream cheese room temperature, full fat
- 4 tablespoons (56 grams) salted butter room temperature, add a pinch of salt if you do not have salted butter
- 1 and ⅓ cups (174 grams) powdered sugar
- ¾ teaspoon vanilla extract
Instructions
Coconut Cake
- Preheat the oven to 350°F.
- Line the bottom of an 8 inch round cake pan with an 8 inch round piece of parchment paper and grease the sides and bottom to ensure easy release.
- In a medium bowl, whisk together the all purpose flour, baking powder, and kosher salt until well combined.
- In a separate large bowl using a handheld or stand mixer on medium speed, beat the butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating after each until smooth, add the extracts, mix well.
- Make sure to scrape down the bowl as needed, get the bottom really well.
- In two batches, gradually add the dry ingredients to the butter mixture, alternating with the buttermilk until combined, do not over mix. Fold in the raspberries and coconut.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean and the top is golden. Try not to over bake, keep an eye on it!
- When the cake is finished baking, let it cool in the pan for about 5 minutes. Then run a knife around the edges, place a plate on top, and carefully flip the cake out so the bottom becomes the top. This gives you a nice flat surface for the frosting, and if any of the raspberries sank a bit while baking, they will end up on top.
Cream Cheese Frosting
- Beat the cream cheese, vanilla, and butter until combined and smooth. Add the powdered sugar, beat on low until combined, and then on medium high until smooth, light, and fluffy, about 1 minute.
- Top the cooled down cake and top with shredded coconut. Dollops of raspberry jam on top is super pretty and delicious!
Notes
*Fresh raspberries work best for this recipe. If you are using frozen, do not thaw them first or they will become too wet and can affect the texture of the batter. I suggest using fresh for the best results.
*To make ½ cup of buttermilk, add 1 ½ teaspoons of lemon juice or white vinegar to a measuring cup, then pour in enough milk to reach the ½ cup mark. Stir it together and let it sit for about 5 to 10 minutes before using. It will look slightly curdled, and that is exactly what you want.
*If not weighing the flour, start by fluffing up the flour with a spoon to loosen it, then gently scoop it into your measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge like the back of a knife to level it off.
How to store:
Room temperature: Keeps well for a day if covered tightly.
Refrigerator: Can be stored longer but it may dry out, keep it very well covered for up to 2 days.
Freezer: Freeze for up to 2 months, wrap tightly and place in an airtight container to preserve freshness.
Refrigerator: Can be stored longer but it may dry out, keep it very well covered for up to 2 days.
Freezer: Freeze for up to 2 months, wrap tightly and place in an airtight container to preserve freshness.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.
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