Coconut Cake with Raspberry Filling Recipe
Introduction
This Coconut Cake with Raspberry Filling is a luscious treat combining moist white cake layers with a sweet raspberry preserve center and creamy coconut frosting. It’s perfect for gatherings or a special dessert to impress your guests.
Ingredients
- 1 package (18-1/4 ounces) white cake mix (plus ingredients required on the box)
- 1/3 cup raspberry preserves
- 1 cup sour cream
- 1 cup sugar
- 1 1/2 cups flaked coconut (divided)
- 8 ounce tub frozen whipped topping (thawed)
Instructions
- Step 1: Prepare and bake the cake mix according to the package directions in two 8-inch round baking pans. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Step 2: Once cooled, spread the raspberry preserves over the top of one cake layer, leaving about a 1/2-inch border around the edges. Carefully place the second cake layer on top.
- Step 3: In a large bowl, combine the sour cream and sugar, stirring until the sugar dissolves. Mix in 3/4 cup of the flaked coconut. Gently fold in the thawed whipped topping to create the frosting.
- Step 4: Spread the frosting evenly over the top and sides of the assembled cake. Sprinkle the remaining 3/4 cup of coconut over the frosting, covering the cake completely.
- Step 5: Cover the cake and refrigerate for at least 4 hours, ideally overnight, to let the frosting set and flavors meld.
Tips & Variations
- For extra coconut flavor, lightly toast the flaked coconut before adding it to the frosting and for decorating the cake.
- Substitute raspberry preserves with strawberry or apricot preserves for a different fruity twist.
- If you prefer a less sweet frosting, reduce the sugar slightly or use light whipped topping.
- Make sure your whipped topping is fully thawed to blend smoothly into the frosting.
Storage
Store the cake covered in the refrigerator for up to 3 days. Before serving, let it sit at room temperature for about 20 minutes to soften the frosting. This cake is best enjoyed fresh but can be kept chilled to maintain moisture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh raspberries instead of raspberry preserves?
Fresh raspberries can be used, but they may make the filling wetter and less stable. To avoid this, consider cooking fresh raspberries with a little sugar to create a thicker jam-like consistency before spreading.
Can I freeze this cake?
Yes, you can freeze the cake after it has been frosted. Wrap it tightly with plastic wrap and then aluminum foil. Thaw in the refrigerator overnight before serving to maintain texture and flavor.
PrintCoconut Cake with Raspberry Filling Recipe
A delightful Coconut Cake with Raspberry Filling featuring a moist white cake layered with tangy raspberry preserves, topped with a creamy coconut sour cream frosting and sprinkled with toasted flaked coconut for added texture and flavor. This make-ahead dessert is perfect for gatherings and celebrations.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake
- 1 package (18-1/4 ounces) white cake mix (including ingredients called for on the cake mix box)
Filling
- 1/3 cup raspberry preserves
Frosting
- 1 cup sour cream
- 1 cup sugar
- 8 ounce tub frozen whipped topping, thawed
- 1 1/2 cups flaked coconut, divided
Instructions
- Prepare and bake the cake: Follow the package directions to prepare the white cake mix. Pour the batter evenly into two 8-inch round baking pans. Bake as directed. After baking, cool the cakes in the pans for 10 minutes, then remove and transfer to wire racks to cool completely.
- Apply raspberry filling: Once the cake layers are completely cool, spread the raspberry preserves evenly over the top of one layer, leaving about a 1/2-inch border around the edges. Carefully place the second cake layer on top.
- Make the frosting: In a large bowl, combine the sour cream and sugar, stirring until the sugar is fully dissolved. Stir in 3/4 cup of the flaked coconut, then gently fold in the thawed whipped topping until well combined.
- Frost the cake: Spread the coconut sour cream frosting evenly over the top and sides of the assembled cake. Sprinkle the remaining 3/4 cup of flaked coconut over the frosted cake, covering the top and sides attractively.
- Chill to set: Cover the cake and refrigerate for at least 4 hours, preferably overnight. This allows the frosting to set and the flavors to meld beautifully before serving.
Notes
- The flaked coconut can be lightly toasted before using to add a deeper flavor and crunch.
- Ensure the cake layers are completely cool before frosting to prevent melting the whipped topping.
- Use cream cheese or stabilized whipped cream as alternative frosting bases if desired.
- Refrigerate the cake until serving to keep the frosting firm and fresh.
- Allow the cake to come to room temperature for about 20 minutes before serving for the best texture.
Keywords: Coconut cake, raspberry filling, white cake mix, coconut frosting, easy cake recipe, party dessert
