Easy 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
Scale
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
