Oh my gosh, you guys! I just made the most dreamy Raspberry Coconut Cake. It smells so good, I couldn’t wait to take a bite.

The raspberries are sweet and a little tangy, and the coconut makes it super soft and fluffy. Honestly, every slice feels like a little hug in dessert form.

I kept sneaking pieces while it cooled—no shame here. I just know you’ll want to try it too because it’s that good.

Stick around, and I’ll show you exactly how to make this cake at home. You’re going to love it!

Why You’ll Love This Recipe

Reader Favorite: Many have said this cake is a “must-make”! The combination of raspberry and coconut is a hit among those who’ve tried it.
Moist & Flavorful: The coconut adds moisture and a delicate tropical flavor, while the fresh raspberries provide a sweet-tart contrast that brightens every bite.
Easy to Make: With simple ingredients and easy steps, this cake comes together quickly, making it ideal for beginner bakers or those who don’t want to spend hours in the kitchen.
Perfect for Any Occasion: Whether it’s a birthday, a dinner party, or a simple afternoon treat, this cake makes a statement. It’s a crowd-pleaser.
Great for Meal Prep: If you’re planning ahead for a gathering, this cake stores beautifully and can be made ahead, giving you more time to focus on other things.

Required Kitchen Tools

Before we get started, make sure you have these essential tools on hand:

Mixing Bowls: A large bowl for the wet ingredients and a separate bowl for the dry ingredients.
Hand Mixer or Stand Mixer: To cream the butter and sugar, which is essential for making this cake light and fluffy.
9-inch Round Cake Pans: These will be perfect for baking the cake layers.
Measuring Cups & Spoons: For precise ingredients.
Cooling Rack: For cooling the cake layers once they’re baked.
Spatula or Spoon: For folding in the coconut and raspberries without crushing them.

Ingredients

This cake is made with simple ingredients, but the magic comes from the combination of fresh raspberries, coconut, and the hint of sweetness from the jam. Here’s what you’ll need:

Butter (¾ cup, softened): Butter adds moisture and richness to the cake.
Granulated Sugar (¾ cup): Sweetens the cake and helps with texture.
Eggs (3 large, room temperature): Provide structure and help the cake rise.
All-purpose flour (1 ¼ cups): The base of the cake, creating the perfect crumb.
Baking Powder (1 tsp): Helps the cake rise and stay light and fluffy.
Desiccated Coconut (1 cup + 2 tbsp, divided): Adds texture and a subtle coconut flavor throughout the cake.
Fresh or Frozen Raspberries (1 cup + 10 raspberries, divided): Provides the vibrant flavor and beautiful color to the cake.
Seedless Raspberry Jam (½ cup): Used for a filling layer that enhances the raspberry flavor.

Variations for Raspberry Coconut Cake

While this raspberry coconut cake is already amazing on its own, there are a few simple ways to adjust it to fit different preferences or dietary needs:

Use Fresh Fruit or Frozen Fruit: If fresh raspberries aren’t available, feel free to use frozen raspberries. Just make sure to thaw and drain them before using them in the recipe to avoid extra moisture.
Coconut Milk: Add a bit of coconut milk to the batter for a more pronounced coconut flavor.
Substitute with Other Fruit: If you love fruit cakes, substitute raspberries with blueberries, strawberries, or even blackberries for a different fruity twist.
Make it Vegan: Use plant-based butter and eggs (or an egg replacer) to make this cake vegan-friendly.
Add Lemon Zest: A teaspoon of lemon zest in the batter will complement the raspberries and bring a refreshing citrusy brightness to the cake.
Frosting Options: You can go beyond raspberry jam filling and top it with coconut whipped cream, cream cheese frosting, or a simple glaze for extra sweetness.

Step-by-Step Instructions

1. Preheat the Oven and Prepare the Pans

Start by preheating your oven to 350°F (177°C). Grease two 9-inch round cake pans with butter or cooking spray and lightly dust them with flour. Alternatively, you can line the pans with parchment paper for easy removal after baking.

2. Cream Butter and Sugar

In a large bowl, use a hand or stand mixer to beat ¾ cup of softened butter and ¾ cup of granulated sugar together on medium speed until the mixture is light, fluffy, and pale. This should take about 2-3 minutes. Be sure to scrape the sides of the bowl occasionally to ensure everything is well mixed.

3. Add Eggs One at a Time

Add the 3 large eggs, one at a time, to the creamed butter and sugar mixture, mixing well after each addition. It’s important to use eggs at room temperature for the best texture. Add in 1 teaspoon of vanilla extract to enhance the flavors.

4. Mix Dry Ingredients

In a separate bowl, whisk together 1 ¼ cups of all-purpose flour and 1 teaspoon of baking powder. This will help the cake rise evenly while preventing clumps.

5. Combine Wet and Dry Ingredients

Gradually add the dry flour mixture into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cake dense.

6. Add Coconut and Raspberries

Now, gently fold in 1 cup of desiccated coconut and 1 cup of raspberries (fresh or thawed if using frozen). You want to mix these in carefully so that the raspberries don’t get crushed, leaving you with beautiful pockets of fruit throughout the cake.

7. Bake the Cake

Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula and place the pans in the preheated oven. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Be sure to keep an eye on them towards the end to avoid overbaking.

8. Cool the Cake

Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely. Cooling is essential, as frosting or assembling a cake on warm layers can cause melting and mess.

9. Assemble the Cake

Once the cake is fully cooled, spread a thin layer of ½ cup of seedless raspberry jam on the top of one of the cake layers. This adds an extra burst of raspberry flavor and helps keep the cake moist.

Place the second layer on top, pressing down gently to secure. If you like, you can frost the cake with coconut whipped cream, a buttercream frosting, or even a simple glaze. Sprinkle the remaining 2 tablespoons of desiccated coconut on top for decoration.

How to Serve Raspberry Coconut Cake

Raspberry Coconut Cake is perfect on its own, but here are some creative ways to serve it:

Serve as a Layer Cake: Slice into generous portions for a dessert that is perfect for parties or family gatherings. The layers of coconut and raspberry jam make this cake look as amazing as it tastes.
With Whipped Cream or Ice Cream: Pair it with a dollop of coconut whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
As Part of a Dessert Spread: Add this cake to a dessert table alongside cookies, brownies, and other cakes for an eye-catching addition.

Storing Raspberry Coconut Cake

If you’re lucky enough to have leftovers (which isn’t guaranteed!), here’s how to store the cake:

Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. If the weather is particularly warm, refrigerating it may help preserve freshness.
Refrigeration: For longer storage, wrap the cake layers tightly in plastic wrap and store in the refrigerator for up to 5 days.
Freezing: This cake freezes well! Simply wrap the cooled cake layers in plastic wrap and foil, then freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving.

Nutrition Information

Here’s an estimate of the nutritional breakdown for each slice of Raspberry Coconut Cake (assuming the recipe makes 8 slices):

Nutrient	Amount
Calories	370
Total Fat	18g
Saturated Fat	12g
Cholesterol	90mg
Sodium	135mg
Total Carbohydrates	51g
Dietary Fiber	3g
Sugars	38g
Protein	4g

Please note that the nutritional values are estimates and may vary depending on specific ingredients used.

Conclusion

If you’ve been searching for a cake that’s both moist and bursting with flavor, look no further. This Raspberry Coconut Cake is the perfect balance of tropical coconut and vibrant raspberries, and it’s guaranteed to be a crowd favorite. Whether it’s a celebration or a simple dessert to enjoy with loved ones, this cake will not disappoint!

Don’t forget to share your experience with me in the comments—whether you try this recipe as written or make your own delicious variations. Happy baking!