Coconut 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
Scale
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
