Raspberry Coconut Cake

Gorgeous layer cakes don’t have to be complicated or take all day. This raspberry coconut cake is proof! It has shredded coconut-speckled white cake layers, a sweet-tart filling of raspberry jam and more coconut. The buttercream frosting has a surprise ingredient—white chocolate—which gives it a silky smooth texture. Fans of this cake say it reminds them of raspberry Hostess Zingers, a childhood lunchbox staple.

Because the cake takes only about one hour to make and assemble, it’s one of our most versatile cake mix recipes. Make it for a weeknight dessert or to bring to a potluck. With red and white layers and a toasted coconut coating, it’s also lovely enough for birthdays or other special occasions.

Ingredients for Raspberry Coconut Cake

• White cake mix: This shortcut ingredient makes this cake simple to prepare. The best white cake mixes have a true vanilla flavor and create a cake with a moist texture.
• Shredded coconut: Sweetened shredded coconut is blended into the cake batter and jam filling, with toasted coconut decorating the outside of the cake. While sweetened shredded coconut adds a bit of moisture, you can use unsweetened if you want to cut back on the sugar; it toasts up just as well.
• Raspberry jam: Use your favorite raspberry jam for the filling, either with seeds or without. You can also make raspberry cake filling from scratch with fresh or frozen berries.
• White baking chocolate: Melt squares of white baking chocolate in the microwave to make an easy ganache for the frosting.
• Butter: The flavor comes through in the buttercream frosting, so use a quality brand of butter.
• Heavy cream: To make the white chocolate ganache, blend a small amount of heavy cream with the white chocolate. Either whipping cream or heavy cream will work here.
• Confectioners’ sugar: Confectioners’ sugar is ideal for making buttercream frosting because its fine texture dissolves and blends smoothly.

Directions

Step 1: Make the batter

Grease and flour two 9-inch round cake pans and preheat the oven to 350°F. Prepare the cake mix according to the package directions, and fold in 2/3 cup of sweetened shredded coconut. Divide the batter between the two prepared pans.

Step 2: Bake the cakes

Bake the cake layers for 25 to 30 minutes or until a toothpick inserted in the centers comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them and transfer them to wire racks to cool completely.

Step 3: Prepare the ganache

Pour the chopped white baking chocolate and heavy cream into a microwave-safe bowl. Microwave the ingredients at 70% power for one minute and then stir. Microwave the mixture in 10 to 20-second bursts, stirring each time, until the chocolate melts and the ganache is smooth. Let it cool to room temperature.

Step 3: Assemble the cake layers with the filling

In a small bowl, mix the raspberry jam and 1 cup of shredded coconut.

Arrange one cake layer on a cake stand or platter; spread the coconut-jam filling over the top. Place the second cake layer on top.

Step 4: Frost the cake

In a small bowl, beat the butter until it’s fluffy. Add in the confectioners’ sugar and beat the mixture until it’s smooth.

Gradually beat in the white chocolate ganache.

Spread this frosting over the top and sides of the cake.

Step 5: Finish the cake with toasted coconut

Toast the remaining shredded coconut in a small skillet over medium heat, stirring constantly, until the coconut turns golden brown. Allow it to cool.

Cover the cake with the toasted coconut, sprinkling it over the top and pressing it into the sides.

Editor’s Tip: There are other methods to toast coconut, including in the microwave or oven.

Raspberry Coconut Cake Variations

• Add more coconut flavor: Stir a teaspoon or two of coconut extract into the cake batter. You can also add some to the frosting.
• Use toasted coconut everywhere: Toasted coconut adds more texture and flavor to the cake layers and the jam filling.
• Make a sheet cake version: Bake the cake batter in a greased and floured 13×9-inch baking dish according to the package directions. Slice the cooled cake in half horizontally, add the jam-coconut filling and then frost and coat the cake as directed.

How to Store Raspberry Coconut Cake

Store the coconut cake with raspberry filling in the fridge to protect its flavor and quality. To keep it moist and soft, cover the cake with storage wrap or seal it in one of our favorite dessert carriers.

How long does raspberry coconut cake last?

When the coconut raspberry cake is kept covered and cold in the fridge, it will last up to five days.

Can you make raspberry coconut cake ahead of time?

There are several options for making a raspberry-filled coconut cake ahead of time. You can make and assemble the cake a day in advance and keep it tightly covered in the fridge until you’re ready to serve it.

Another option is to make the components ahead of time. Bake and cool the cakes, then wrap and store them in the fridge for up to four days or in the freezer for up to three months. Make the jam-coconut filling and white chocolate buttercream up to a week in advance and store them in the fridge. Assemble the components when you’re ready to serve your cake. Beat the buttercream with a mixer to restore its smooth texture, adding a little heavy cream if necessary to loosen it up.

Raspberry Coconut Cake Tips

How do you know when the coconut cake is done baking?

There are a few ways to test cake doneness. One of the easiest is the toothpick test: Insert a toothpick into the centers of the coconut cake layers; they’re done baking when the toothpick comes out clean. The sides of the cake should also be pulling away from the sides of the pans. If the toothpick comes away with crumbs or unbaked batter, it should go back in the oven to finish baking.

Why is the frosting runny?

One reason the frosting for your raspberry and coconut cake may be runny is that the butter is too soft. Another reason is that the white chocolate ganache didn’t cool long enough before going into the frosting. Fortunately, it’s easy to fix this: Refrigerate the buttercream for about 30 minutes. This should firm it up enough to stay in place when it’s spread over the cake.