Coconut Cake with Raspberry Buttercream Filling is an impressive dessert that everyone will love!
Coconut Cake with Raspberry Buttercream Filling
Let me tell you about this coconut cake. There is a thick layer of homemade raspberry buttercream frosting sandwiched in-between two layers of the most delicious coconut cake. The cake is frosted with my favorite marshmallow frosting that is adapted to add a teaspoon of coconut extract. The entire cake is coated in lightly toasted shredded coconut. Fresh red raspberries layered on the top of the cake add a beautiful color and flavor. You won’t be able to resist a slice or two of this delectable cake!
Are you planning a Mother’s Day brunch, an Easter celebration or spring dinner party? Impress your guests with this beautiful cake made with the freshest flavors. I love the coconut flavor because it is subtle and not too overwhelming. The best thing about this cake is the raspberry buttercream filling which complements the coconut marshmallow frosting. Simple flavors always create the most impressive desserts.
For the cake layers, I started with a recipe from Cooks Illustrated and adapted it slightly. I used my favorite recipe for raspberry buttercream and then one of my most popular recipes for the marshmallow buttercream frosting. I added a hint of coconut extract to both the cake and the frosting to enhance the coconut flavor.
This recipe calls for shredded coconut to cover the outside of the entire cake. I know that some people don’t like the texture of coconut, so you can certainly leave it off if you’d like. But it does add a delicious flavor component to the cake, so I recommend using it! Coconut is better when it’s lightly toasted. Toasted coconut has a nutty flavor and a crisp texture. That’s what makes it so delicious!
How to toast coconut:
Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper, and spread the coconut out on the baking sheet. Bake for 3 minutes. Stir, and then bake for an additional 3 to 4 minutes- or until the coconut is golden brown. Keep an eye on it! Coconut can go from white to burned in seconds… so if it’s browning too quickly then you might have a disaster on your hands. Let it cool completely, and then it’s ready to use for your cake.
You won’t be disappointed by this cake. It is beautiful and flavorful and the texture is perfect. Go ahead, impress your guests and make a beautiful cake for any occasion!
Here are a few more dessert recipes featuring coconut that you might enjoy:
- Easy Coconut Macaroons
- Coconut Biscotti
- Chocolate Cake with Coconut Cream and Marshmallow Buttercream Frosting
- Coconut Cream Pie
- Coconut Cupcakes with Key Lime Buttercream
- Toasted Coconut Frozen Yogurt
- Lime Coconut Buttermilk Pie
Coconut Cake with Raspberry Buttercream Filling
Ingredients
CAKE:
- 1 large egg
- 5 large egg whites
- 3/4 cup coconut cream
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2¼ cups cake flour, sifted
- 1¼ cups granulated white sugar
- 1 tablespoon baking powder
- 3/4 teaspoon Kosher salt
- 3/4 cup (1½ sticks) unsalted butter, at room temperature (cut into 12 pieces)
RASPBERRY BUTTERCREAM FILLING:
- 6 ounces fresh raspberries
- 3/4 cup (1½ sticks) unsalted butter, at room temperature
- 2½ cups powdered sugar
- pinch of Kosher salt
MARSHMALLOW COCONUT FROSTING:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3 cups powdered sugar, sifted
- One 7-ounce jar Marshmallow Creme
- 2 tablespoons heavy whipping cream
- 1 teaspoon coconut extract
- 1/8 teaspoon Kosher salt
- 2 cups shredded coconut, lightly toasted
- 6 ounces fresh raspberries, for topping or serving
Instructions
MAKE THE CAKE:
- Preheat the oven to 325 degrees F. Cut out two 8-inch or 9-inch round pieces of parchment paper and place them in the bottom of your chosen cake pans. Butter the sides of the pans and dust with flour, shaking out the excess.
- In a glass measuring cup, add the egg, egg whites, coconut cream, milk, vanilla and coconut extract. Whisk until combined.
- In the bowl of an electric mixer fitted with the paddle attachment, add the flour, sugar, baking powder and salt (alternately, you can use a hand mixer and a large bowl). Mix on low speed to combine. Add the butter, one piece at a time, and beat until the butter pieces are no larger than small peas, about 2 minutes. Slowly add half of the liquid mixture, increase speed to medium-high and beat until light and fluffy, about 1 minute. Slowly add the remaining liquid. Scrape down the sides of the bowl with a rubber spatula and beat until combined, about 30 seconds.
- Divide the batter evenly between the prepared pans. Bake the cake layers for 30 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through to ensure even baking. Transfer to a wire rack and let cool in the pans at least 30 minutes before inverting onto a rack to cool completely.
MAKE THE RASPBERRY BUTTERCREAM FILLING:
- Puree the raspberries in a food processor. Strain the puree through a fine mesh sieve placed over a bowl to remove the seeds. Add the butter to the clean bowl of an electric mixer fitted with the paddle attachment (or use a hand mixer and a large bowl). Beat on medium speed for 30 seconds. Add the powdered sugar and salt and mix until light and fluffy, about 4 minutes. Add the raspberry puree, a tablespoon at a time, until desired color and flavor is reached. Beat on high for about 30 seconds to lighten the filling.
MAKE THE COCONUT- MARSHMALLOW BUTTERCREAM FROSTING:
- Add the butter to the clean bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer and a large bowl). Add the powdered sugar and mix until light and fluffy, about 4 minutes. Add the marshmallow creme, heavy cream, coconut extract and salt; beat for an additional minute.
ASSEMBLE THE CAKE:
- Place one of the cake layers on a cake board or serving platter. Spread the raspberry buttercream filling over the top of the cake. Place the second cake layer on top. Frost the top and sides of the cake with the frosting. Coat the frosting with the toasted coconut flakes. Top the cake or serve with fresh raspberries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi there – Have you made cupcakes with this recipe?
I haven’t.
I love raspberries and chocolate, so I’m thinking of making a chocolate cake with this filling. Is there a way to substitute seedless raspberry jam for puréed raspberries?
You can certainly try– I haven’t tried it myself.
Is coconut cream the same as cream of coconut. Do you just use the solid part on the top of the cream of coconut?
Here’s what Google says: No. Coconut cream is just the fat and protein that floats to the top of coconut milk, especially full fat coconut milk. For that reason, the two are not the same and are not direct substitutes.
Coconut cream is used to make pina coladas. You can find it in the alcohol isle of your supermarket.
Would it be okay if I use raspberry preserves in the place of fresh raspberries? I use preserves when I make raspberry buttercream because typically the raspberries at my grocery store seem to spoil fairly quickly! Thank you!
You can certainly try!
I haven’t been able to find coconut cream. Can coconut milk be somehow substituted?
I’m pretty sure you need coconut cream– ask your market 🙂 You can also find it on Amazon!
Have you substituted the “cream of coconut” in the Cooks Illustrated recipe with “coconut cream” and added more sugar to compensate? I was cracking my head trying to think of how to substitute, was so happy to find this as it seems you’ve already found the solution! Another question, do you think it would be ok if I made a thick raspberry goo (cooking raspberries and caster sugar until very thick and straining) and swirled it over the cake batter in the cake pan? I was thinking of how to incorporate the raspberry flavor into the cake. Thanks!
I haven’t subbed cream of coconut. It sounds like you need to do some experimenting!