Easy 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
Scale
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
