Easy Coconut Cake with Raspberry Filling Recipe
This Easy Coconut Cake with Raspberry Filling is a delightful dessert featuring a moist white cake layered with sweet raspberry preserves, topped with a creamy coconut frosting and finished with flaked coconut. Perfect for parties or special occasions, this cake combines tropical flavors with a fruity twist for a crowd-pleasing treat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cake
- 1 package (18-1/4 ounces) white cake mix (plus ingredients required on the box, typically eggs, oil, and water)
Filling
- 1/3 cup raspberry preserves
Frosting
- 1 cup sour cream
- 1 cup sugar
- 8 ounce tub frozen whipped topping, thawed
- 1 1/2 cups flaked coconut, divided (¾ cup for frosting, ¾ cup for decorating)
Instructions
- Prepare the Cake: Prepare and bake the white cake mix according to the package directions using two 8-inch round baking pans. Once baked, cool the cakes in the pans for 10 minutes, then remove and place on wire racks to cool completely.
- Add Raspberry Filling: When the cake layers are completely cooled, spread the raspberry preserves evenly over the top of one cake layer, leaving about a ½-inch margin at the edges. Then place the second cake layer on top.
- Make the Frosting: In a large bowl, combine the sour cream and sugar. Stir until the sugar dissolves completely. Next, stir in ¾ cup of the flaked coconut, then gently fold in the thawed whipped topping to create a smooth frosting.
- Frost the Cake: Spread the coconut frosting evenly over the top and the sides of the assembled cake. Sprinkle the remaining ¾ cup of flaked coconut over the frosted cake for decoration.
- Chill before serving: Cover the cake and refrigerate for at least 4 hours, preferably overnight, to allow the frosting to set and flavors to meld.
Notes
- Use fresh or thawed frozen raspberry preserves for best flavor.
- Ensure the cake layers are fully cooled before assembling to prevent melting the frosting.
- For extra moistness, you can brush the cake layers with a simple syrup before adding the filling.
- Store leftover cake covered in the refrigerator for up to 3 days.
- If coconut is not preferred, toasted nuts can be used as an alternative topping.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350
- Sugar: 28g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: coconut cake, raspberry filling, easy cake recipe, layered cake, coconut frosting, party dessert, white cake
