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Coconut Raspberry Cake | the little epicurean

Coconut Raspberry Cake

Coconut raspberry cake lightly soaked with coconut vodka filled with thin layers of raspberry jam and frosted with coconut cream cheese. Great for birthdays, baby showers, and bridal showers!
Yield: 6-inch layer cake
Prep Time: 20 mins
Cook Time: 35 mins
Assembly: 20 mins
Total Time: 1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: coconut cake, raspberry jam cake, coconut layer cake
Servings: 10
Author: Maryanne Cabrera

Ingredients

Coconut Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter, melted
  • ½ cup + 3 Tablespoons coconut oil
  • 1 cup granulated sugar
  • 4 large eggs, room temp
  • ½ cup well shaken full-fat coconut milk, canned, unsweetened
  • ½ cup dried unsweetened coconut flakes, or shredded coconut*

Coconut Cream Cheese Frosting:

  • ½ cup unsalted butter, softened
  • 4 oz cream cheese, room temp
  • 3 cups powdered sugar, sifted
  • 2 Tablespoons well shaken full-fat coconut milk, canned, unsweetened
  • ½ teaspoon vanilla extract
  • pinch kosher salt

Topping and Assembly:

  • ¼ cup simple syrup*
  • 3 Tablespoons coconut vodka*
  • ½ cup raspberry preserves or raspberry jam
  • fresh raspberries as needed to garnish
  • pistachios as needed to garnish

Instructions

Coconut Cake:

  • Preheat oven to 350°F. Line two 6-inch round cake pans with parchment paper. Grease lightly and set aside.
  • Whisk together flour, baking powder, and salt. Set aside. In the bowl of stand mixer fitted with a paddle attachment, combine melted butter, coconut oil and sugar. Add eggs and beat until mixture is pale in color. Scape down bowl as necessary to ensure thorough mixing.
  • Alternate adding flour mixture and coconut milk, beginning and ending with the flour. Mix on low speed until combined. Fold in dried coconut.
  • Divide batter between the two prepared cake pans. Level batter and bake for 35-40 minutes until cakes are golden brown and toothpick inserted in center of cake comes out clean. Let cool in pan for 5 minutes before unmolding. Allow to cool to room temperature on wire rack.

Coconut Cream Cheese Frosting:

  • In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and cream cheese until smooth. Scrape down bowl as needed. Add sifted powdered sugar. Mix on low speed while adding coconut milk and vanilla extract. Add pinch of salt and mix until frosting is smooth.

Assembly:

  • Slice each cake into two layers so you end up with 4 layers of cake. Place one layer on a cake stand or cake plate.
  • Combine ¼ cup simple syrup and 3 Tbsp coconut vodka. Lightly moisten the cake layer with coconut vodka syrup using a pastry brush.
  • Spread a thin layer of raspberry preserves over moistened cake. Add about ⅓ cup frosting and spread into an even layer. Place another cake layer on top. Moisten cake with syrup, follow with raspberry preserves, and top with frosting. Repeat until you finish with the top layer.
  • Spread any remaining frosting on the sides of the cake, if desired. Otherwise, smooth the top of the cake and finish my smoothing the sides the cake with an offset spatula. Garnish the cake with fresh raspberries and pistachios.
  • Keep cake stored in the fridge until ready to serve. Let cake sit at room temperature for at least 45 minutes before serving to allow cake to soften.

Notes

  • Be sure to use unsweetened coconut flakes! Sweetened coconut will make this cake way too sweet.
  • I used Ciroc coconut vodka
To make simple syrup: bring equal parts water and sugar to a boil. Allow to cool to room temperature. Store in the fridge until ready to use.
All images and text © The Little Epicurean