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Raspberry and Coconut Cake

Raspberry and Coconut Cake

Photo: Culinary Cory

This Raspberry and Coconut Cake recipe is a delight. With layers of coconut vanilla cake, a raspberry jam filling, a cream cheese frosting covered in shredded coconut and fresh raspberries for decoration, this is a flavorsome mouthful indeed.

The cake is a basic vanilla buttermilk recipe that gets it’s coconut flavor from the addition of shredded coconut. The original recipe calls for sweetened shredded coconut but I personally prefer the unsweetened variety. The cake itself is sweet enough for me with 1 3/4 cups of sugar, plus sweetness from the raspberry jam filling and sweetened cream cheese frosting (cream cheese frosting and raspberries – what a fantastic flavor combination that is).

The shredded coconut also gives the Raspberry Coconut Cake a great texture adding a little bit of chewiness. The filling is simply raspberry jam thinned with a touch of water and the raspberries as decoration are a lovely burst of color and freshness that helps to balance out all the flavors.

Pretty as a picture and all red and white, this is a lovely afternoon tea cake or perhaps for a Sunday lunch dessert.

This Raspberry and Coconut Cake is from the kitchen of Culinary Cory.

Raspberry and Coconut Cake Recipe
For the Cake:
  • 4 egg whites
  • 1 tsp. vanilla
  • 2 cups flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • pinch of salt
  • ½ cup unsalted butter, softened
  • 1 ¾ cup sugar
  • 1⅓ cup buttermilk
  • ½ cup sweetened flaked coconut
For the Cream Cheese Frosting:
  • 1 (8 oz) package cream cheese, softened
  • ½ cup unsalted butter, softened
  • 1 ¼ tsp. vanilla
  • 4 cups powdered sugar, sifted
For the Raspberry Filling:
  • ⅔ cup raspberry preserves
  • 1 ½ tsp. water
  1. For the full recipe visit: Raspberry and Coconut Cake.


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