Coconut Cake with Raspberry Buttercream Filling

There’s something utterly delightful about baking a cake from scratch, and when that cake is a Coconut Cake with Raspberry Buttercream Filling, you know you’ve hit a home run. I vividly remember the first time I made this cake. It was for a friend’s birthday, and I wanted to create something special that would not only taste amazing but also look stunning. The fluffy layers of coconut cake paired with the vibrant raspberry buttercream filling were a sight to behold. As the aroma of freshly baked cake filled my kitchen, I felt an overwhelming sense of joy. It wasn’t just about the ingredients; it was about creating a moment of happiness for my friend and our loved ones. This cake became a staple in my recipe collection, and every time I make it, I’m reminded of that special occasion.

What You’ll Need for Coconut Cake with Raspberry Buttercream Filling

This recipe relies on a harmonious blend of ingredients that work together to create a delectable cake. The key players include the coconut cream that gives the cake its unique flavor and moisture, and the raspberries that add a tart sweetness to the buttercream. Each ingredient plays a crucial role, ensuring that every bite is a perfect balance of flavors.

• 1 large egg – This provides structure and richness to the cake.
• 5 large egg whites – Using egg whites helps to create a light, fluffy texture.
• 3/4 cup coconut cream – Adds a rich coconut flavor and moisture.
• 1/4 cup milk – Enhances the cake’s tenderness.
• 1 teaspoon vanilla extract – A classic flavor enhancer.
• 1 teaspoon coconut extract – Intensifies the coconut flavor.
• 2¼ cups cake flour, sifted – This ensures a tender crumb.
• 1¼ cups granulated white sugar – Sweetness and structure.
• 1 tablespoon baking powder – Helps the cake rise.
• 3/4 teaspoon Kosher salt – Balances sweetness.
• 3/4 cup (1½ sticks) unsalted butter, at room temperature – Adds richness and moisture.
• 6 ounces fresh raspberries – For the buttercream filling.
• 3/4 cup (1½ sticks) unsalted butter, at room temperature – For the raspberry buttercream.
• 2½ cups powdered sugar – Sweetens the buttercream.
• Pinch of Kosher salt – Enhances flavor.
• 1 cup (2 sticks) unsalted butter, at room temperature – Ensures a creamy frosting.
• 3 cups powdered sugar, sifted – For sweetness and texture.
• One 7-ounce jar Marshmallow Creme – Adds a unique flavor and texture.
• 2 tablespoons heavy whipping cream – For a smooth buttercream consistency.
• 1 teaspoon coconut extract – Enhances the coconut flavor in the buttercream.
• 1/8 teaspoon Kosher salt – Balances the sweetness.
• 2 cups shredded coconut, lightly toasted – For garnish and flavor.
• 6 ounces fresh raspberries, for topping or serving – Adds a fresh element to the cake.

Coconut Cake with Raspberry Buttercream Filling Instructions

Making this Coconut Cake with Raspberry Buttercream Filling is a fun and rewarding experience. Follow these steps to create a cake that’s sure to impress!

1. 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. This will help prevent the cake from sticking.
2. In a glass measuring cup, add the egg, egg whites, coconut cream, milk, vanilla and coconut extract. Whisk until well combined.
3. In the bowl of an electric mixer fitted with the paddle attachment, add the flour, sugar, baking powder and salt. Mix on low speed to combine. This helps to evenly distribute the dry ingredients.
4. Next, add the butter, one piece at a time, and beat until the butter pieces are no larger than small peas, about 2 minutes. This creates a good base for your cake.
5. Slowly add half of the liquid mixture, increasing speed to medium-high. Beat until light and fluffy, about 1 minute. The batter should be smooth and creamy.
6. Slowly add the remaining liquid. Scrape down the sides of the bowl with a rubber spatula and beat until combined, about 30 seconds.
7. 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.
8. Once baked, transfer to a wire rack and let cool in the pans for at least 30 minutes before inverting onto a rack to cool completely. This allows the cake to firm up and makes it easier to handle.
9. Meanwhile, puree the raspberries in a food processor. Strain the puree through a fine mesh sieve placed over a bowl to remove the seeds.
10. In the bowl of an electric mixer fitted with the paddle attachment (or use a hand mixer and a large bowl), add the butter for the filling. Beat on medium speed for 30 seconds.
11. Add the powdered sugar and salt for the filling and mix until light and fluffy, about 4 minutes. The filling should be airy and light.
12. Gradually add the raspberry puree, one tablespoon at a time, until you reach the desired color and flavor. Beat on high for about 30 seconds to lighten the filling.
13. In another bowl, add the butter for the frosting. Mix with the powdered sugar until light and fluffy, about 4 minutes.
14. Add the marshmallow creme, heavy cream, coconut extract and salt; beat for an additional minute until well combined.
15. Place one of the cooled cake layers on a cake board or serving platter. Spread the raspberry buttercream filling over the top of the cake layer.
16. Place the second cake layer on top and frost the top and sides of the cake with the frosting. Coat the frosting with the toasted coconut flakes. Top the cake with fresh raspberries for a beautiful finish.

Helpful Notes about Coconut Cake with Raspberry Buttercream Filling

Here are some helpful tips to make your baking experience even better.

• Storage: Store leftover cake in an airtight container in the fridge for up to 3 days. The flavors will continue to meld over time.
• Freezing: You can freeze the cake layers for up to a month. Just wrap them tightly in plastic wrap and foil before freezing.
• Serving Suggestions: Serve this cake with a side of fresh berries or a dollop of whipped cream for an extra treat.
• Customization: Feel free to experiment with different fruits for the filling. Strawberries or blueberries can also make delightful variations.
• Layering: For added texture, try adding a layer of toasted coconut between the cake layers.

Serving Options for Coconut Cake with Raspberry Buttercream Filling

This Coconut Cake with Raspberry Buttercream Filling is versatile and can be served in various delightful ways. Here are some serving suggestions:

• Birthday Parties: This cake is perfect for birthday celebrations. Its beautiful layers and vibrant colors will be the centerpiece of any dessert table.
• Tea Time: Slice smaller pieces to serve during afternoon tea. Pair with a cup of your favorite tea for a delightful experience.
• Brunch Gatherings: Serve it at brunch alongside fresh fruit and coffee for a sweet touch.
• Seasonal Celebrations: This cake is great for spring and summer events, where fresh berries are in season.
• Storage Tips: Leftovers can be stored in the refrigerator, ensuring they remain fresh and delicious. It’s ideal for those who love to savor their desserts over time.

FAQ

Conclusion

The Coconut Cake with Raspberry Buttercream Filling is a show-stopping dessert that combines rich coconut flavors with the bright taste of raspberries. It’s not just a cake; it’s a centerpiece that brings joy to any occasion. I truly encourage you to give this delightful recipe a try. You won’t regret creating this delicious masterpiece in your kitchen!

Coconut Cake with Raspberry Buttercream Filling

Indulge in the ultimate comfort food with this Coconut Cake with Raspberry Buttercream Filling. Moist coconut layers paired with a luscious raspberry buttercream will satisfy your sweet tooth. Perfect for celebrations or a sweet treat any day!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 14 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 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 unsalted butter, at room temperature (cut into 12 pieces)
• 6 ounces fresh raspberries
• 3/4 cup unsalted butter, at room temperature
• 2½ cups powdered sugar
• pinch of Kosher salt
• 1 cup 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

Equipment

• Oven
• Whisk
• Baking Sheet
• Food Processor
• Mixing Bowl
• Frying Pan

Method

 

1. 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.
2. In a glass measuring cup, add the egg, egg whites, coconut cream, milk, vanilla and coconut extract. Whisk until combined.
3. 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.
4. 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.
5. Puree the raspberries in a food processor. Strain the puree through a fine mesh sieve placed over a bowl to remove the seeds.
6. 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.
7. 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.
8. 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.

Notes

• Tip 1: Ensure all your butter and eggs are at room temperature for a smoother batter.
• Tip 2: Avoid overmixing the batter once you add the flour to keep the cake light.
• Tip 3: Let the cake layers cool completely before frosting to prevent melting.
• Tip 4: Use fresh raspberries for the puree to maximize flavor.

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Meet Sadie Mitchell

The Mood Catcher I’m our lead photographer, but my camera is just another tool in the kitchen, right next to my knife and whisk! I am obsessed with capturing the feeling of a meal the steam rising off a bowl or the golden light on a loaf of bread. I cook and style every shoot with the team, ensuring that the photo tells you exactly how cozy and delicious the food will taste.