Easy Coconut Cake with Raspberry Filling Recipe
Introduction
This easy coconut cake with raspberry filling is a delightful treat that combines moist white cake layers with a sweet and tangy raspberry preserve center. Topped with a creamy coconut frosting and toasted coconut flakes, it’s perfect for any occasion and simple enough for home bakers of all skill levels.
Ingredients
- 1 package (18¼ ounces) white cake mix (plus ingredients called for on the box)
- ⅓ cup raspberry preserves
- 1 cup sour cream
- 1 cup sugar
- 1½ cups flaked coconut, divided
- 8 ounce tub frozen whipped topping, thawed
Instructions
- Step 1: Prepare and bake the cake mix according to package directions using two 8-inch round baking pans. Let the cakes cool in the pans for 10 minutes, then remove them to wire racks to cool completely.
- Step 2: Once cool, spread the raspberry preserves over the top of one cake layer, leaving about ½ inch clear around the edges. Place the second cake layer on top.
- Step 3: In a large bowl, mix the sour cream and sugar until the sugar dissolves. Stir in ¾ cup of the flaked coconut, then gently fold in the thawed whipped topping.
- Step 4: Spread the frosting evenly over the top and sides of the cake. Sprinkle the remaining ¾ cup of coconut over the frosting, covering top and sides.
- Step 5: Cover and refrigerate the cake for at least 4 hours, or preferably overnight, to let the frosting set before serving.
Tips & Variations
- Use freshly toasted coconut flakes for extra crunch and flavor on top of the cake.
- For a different filling, substitute raspberry preserves with strawberry or blueberry preserves.
- If you prefer a lighter frosting, substitute half of the sour cream with Greek yogurt.
Storage
Store the cake covered in the refrigerator for up to 3 days. To reheat, bring cake slices to room temperature for about 20 minutes before serving, as it tastes best slightly chilled but not cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake in advance?
Yes, it’s best to assemble and refrigerate the cake overnight to allow the flavors to meld and the frosting to set properly.
Can I use homemade cake instead of boxed mix?
Absolutely! Any white cake recipe can be used as a base. Just bake two 8-inch rounds and follow the remaining steps as usual.
PrintEasy Coconut Cake with Raspberry Filling Recipe
This easy coconut cake with raspberry filling is a delightful, moist white cake layered with sweet raspberry preserves and frosted with a luscious coconut-sour cream whipped topping. Perfect for any occasion, it combines the tropical flavor of coconut with the tartness of raspberries for an irresistible treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 45 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 box)
Filling:
- ⅓ cup raspberry preserves
Frosting:
- 1 cup sour cream
- 1 cup sugar
- 1 ½ cups flaked coconut, divided
- 8 ounce tub frozen whipped topping, thawed
Instructions
- Prepare Cake: Prepare and bake the white cake mix according to the package directions using two 8-inch round baking pans. Once baked, allow the cakes to cool in the pans for 10 minutes before carefully removing them and transferring to wire racks to cool completely.
- Add Raspberry Filling: When the cakes are fully cooled, spread the raspberry preserves evenly over the top of one layer, leaving about a ½ inch border around the edges. Then place the second cake layer on top to create a sandwich.
- Make Frosting: In a large bowl, combine the sour cream and sugar, stirring until the sugar is fully dissolved. Stir in ¾ cup of the flaked coconut. Gently fold in the thawed whipped topping until the mixture is smooth and evenly mixed.
- Frost the Cake: Spread the prepared frosting generously over the top and sides of the layered cake. Sprinkle the remaining ¾ cup of flaked coconut evenly over the frosted cake to decorate and add extra coconut flavor.
- Chill: Cover the frosted cake and refrigerate it for at least 4 hours, preferably overnight, to allow the frosting to set and the flavors to meld beautifully before serving.
Notes
- For best results, use fresh flaked coconut or unsweetened coconut flakes to control sweetness.
- Make sure the cake is completely cooled before adding the preserves and frosting to prevent melting.
- The cake can be made a day ahead and refrigerated to save time on serving day.
- Allowing the cake to chill overnight enhances the flavor and texture of the frosting.
- Serve chilled for a refreshing dessert, especially ideal for warm weather.
Keywords: coconut cake, raspberry filling, white cake, sour cream frosting, easy cake recipe, layered cake, whipped topping, dessert
