Easy Coconut Cake with Raspberry Filling Recipe
Introduction
This easy coconut cake with raspberry filling is a delightful dessert that combines a moist, tender cake with a sweet and tangy fruit layer. Topped with creamy coconut frosting and plenty of flaked coconut, it’s perfect for any celebration or a simple treat at home.
Ingredients
- 1 package (18-¼ ounces) white cake mix (plus ingredients called for on the box)
- ⅓ cup raspberry preserves
- 1 cup sour cream
- 1 cup sugar
- 1 ½ cups flaked coconut, divided
- 8 ounce tub frozen whipped topping, thawed
Instructions
- Step 1: Prepare and bake the cake mix according to the package directions, using two 8-inch round baking pans. Let the cakes cool in the pans for 10 minutes, then remove them and cool completely on wire racks.
- Step 2: Once cooled, spread the raspberry preserves evenly over the top of one cake layer, stopping about ½ inch from the edges. Place the second cake layer on top.
- Step 3: For the frosting, mix the sour cream and sugar in a large bowl until the sugar dissolves. Stir in ¾ cup of the flaked coconut, then gently fold in the thawed whipped topping until combined.
- Step 4: Spread the frosting evenly over the top and sides of the cake. Sprinkle the remaining ¾ cup of flaked coconut over the frosting to cover the cake.
- Step 5: Cover the cake and refrigerate for at least 4 hours, preferably overnight, to allow the frosting to set and the flavors to meld.
Tips & Variations
- For a fresher coconut flavor, toast the flaked coconut lightly before adding it to the frosting and as a topping.
- Use fresh raspberries instead of preserves for a chunkier fruit layer.
- If you prefer a sturdier frosting, you can stabilize the whipped topping with a small amount of cream cheese or gelatin.
Storage
Store the cake covered in the refrigerator for up to 3 days. Because of the whipped topping and sour cream frosting, it’s best served chilled. Reheat only by allowing it to come to room temperature briefly; avoid microwaving to preserve texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade cake instead of a boxed mix?
Yes, any white cake recipe will work well. Just bake two 8-inch layers and follow the assembly instructions as usual.
Is this cake suitable for freezing?
You can freeze the cake after it’s assembled but before frosting for up to 2 months. Wrap layers tightly to prevent freezer burn. Thaw completely before applying frosting and serving.
PrintEasy Coconut Cake with Raspberry Filling Recipe
This Easy Coconut Cake with Raspberry Filling combines a moist white cake base with a luscious raspberry preserve layer and a creamy coconut-flavored frosting. Topped with flaked coconut, this cake is perfect for a refreshing dessert with tropical flair.
- 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
Cake
- 1 package (18-¼ ounces) white cake mix (plus ingredients called for on the cake mix box)
Filling
- ⅓ cup raspberry preserves
Frosting
- 1 cup sour cream
- 1 cup sugar
- 8 ounce tub frozen whipped topping, thawed
- 1 ½ cups flaked coconut, divided (¾ cup for frosting, ¾ cup for decorating)
Instructions
- Prepare Cake: Preheat your oven and prepare the white cake mix according to the package instructions. Pour the batter evenly into two greased 8-inch round baking pans. Bake as directed and then cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Assemble Layers: Once the cakes have cooled, spread ⅓ cup of raspberry preserves evenly over the top of one cake layer, leaving about ½ inch from the edge. Position the second cake layer on top carefully.
- Make the Frosting: In a large bowl, mix 1 cup sour cream and 1 cup sugar until the sugar has fully dissolved. Stir in ¾ cup of flaked coconut, then gently fold in the thawed whipped topping until well combined.
- Frost the Cake: Spread the coconut frosting evenly over the top and sides of the assembled cake.
- Decorate and Chill: Sprinkle the remaining ¾ cup of flaked coconut over the frosted cake. Cover the cake with plastic wrap or a cake dome and refrigerate for at least 4 hours, preferably overnight, to allow the frosting to set and flavors to meld.
Notes
- Ensure the cake is completely cool before adding the raspberry preserve layer to prevent melting.
- For best flavor and texture, refrigerate the cake overnight.
- You can substitute raspberry preserves with other fruit preserves if desired.
- If you prefer, lightly toast the flaked coconut to bring out a nuttier flavor before decorating.
- The sour cream frosting provides a tangy balance to the sweetness of the preserves and coconut.
Keywords: coconut cake, raspberry filling, white cake, coconut frosting, easy dessert, homemade cake
