Coconut and Raspberry Layer Cake Recipe – A Perfect Tropical Dessert

Looking for a show-stopping cake recipe that’s light, fruity, and tropical? This Coconut and Raspberry Layer Cake combines fluffy coconut sponge, juicy raspberries, and a creamy coconut frosting for a dessert that’s perfect for birthdays, parties, or any special occasion.

With layers of moist coconut cake, fresh raspberries, and a creamy frosting, this recipe strikes the perfect balance between sweetness and tang. Let’s dive into the full recipe with detailed steps, tips, and variations!

 Ingredients

For the Cake

• 2 ½ cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup unsalted butter, softened

• 1 ¾ cups granulated sugar

• 4 large eggs

• 1 teaspoon vanilla extract

• 1 cup canned coconut milk

• 1 cup shredded coconut

• 1 ½ cups fresh raspberries

For the Filling & Frosting

• 1 cup raspberry puree (optional, for filling)

• 2 cups powdered sugar

• ¼ cup unsalted butter, softened

• 2 tablespoons coconut milk

• 1 teaspoon vanilla extract

For Decoration (Optional)

• Extra shredded coconut

• Fresh raspberries

step-by-Step Instructions

Step 1: Prepare the Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together:

• Flour

• Baking powder

• Baking soda

• Salt

Set aside.

Step 3: Cream Butter & Sugar

In a large mixing bowl, beat the butter and sugar until light and fluffy (about 3–4 minutes). This step ensures a soft and airy cake.

Step 4: Add Eggs & Vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 5: Combine Wet & Dry Mixtures

Alternately add the flour mixture and coconut milk to the butter mixture, beginning and ending with flour. Mix until just combined (do not overmix).

Step 6: Fold in Coconut & Raspberries

Gently fold in the shredded coconut and fresh raspberries.

Step 7: Bake the Cakes

Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool the Cakes

Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely before frosting.

Step 9: Make the Frosting

In a medium bowl, beat together:

• Powdered sugar

• Butter

• Coconut milk

• Vanilla extract

Mix until smooth and creamy.

Step 10: Assemble the Cake

1. Place one cake layer on a serving plate.

2. Spread with raspberry puree (if using).

3. Add a layer of frosting.

4. Place the second cake layer on top and frost the top and sides.

Step 11: Decorate

Sprinkle shredded coconut on top and garnish with fresh raspberries for a bakery-style finish.

 Variations & Tips

• Nutty Crunch: Add chopped toasted almonds or pecans to the batter.

• Extra Coconut Flavor: Use coconut extract instead of vanilla in the frosting.

• Berry Swap: Replace raspberry puree with strawberry or blackberry puree for a flavor twist.

• Lighter Version: Substitute some butter with Greek yogurt for a lower-fat option.

 Why You’ll Love This Recipe

Moist, fluffy coconut cake layers
 Bursting with fresh raspberries
 Creamy, rich coconut frosting
 Beautiful presentation for parties and celebrations

This Coconut and Raspberry Layer Cake is a tropical delight that will impress your family and guests. Whether you make it for a birthday, Easter, or summer gathering, it’s sure to become a favorite!

 enjoy!