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Moist coconut cake, a tangy swirl of raspberry, and a pillow-soft coconut cream cheese frosting all get cozied up under a thick layer of shredded coconut. It’s sweet, it’s bright, every bite is soft and satisfying. You get plenty of coconut flavor, but that hint of raspberry keeps things fun and not overly sweet.
I came up with this cake for my mom’s birthday because she missed those old-fashioned coconut cakes her grandma made. The raspberry swirl is my own spin. Now, our family won’t let me show up to a party without it. It’s totally worth the fuss when I see everyone’s faces light up at dessert time.
Dreamy Key Ingredients
- All purpose flour: This lifts the whole cake up and keeps things soft, not dense
- Unsalted butter: Melts right in for richness and that melt-in-your-mouth bite
- Baking powder and soda: These work together to make the cake rise just enough
- Granulated sugar: Brings all the sweetness and helps with that light crumb
- Egg whites: Give you a fluffy white base that shows off the raspberry swirl
- Coconut extract: Takes the coconut flavor to the next level
- Vanilla extract: Rounds out all the flavors underneath
- Almond extract: Adds just a hint of something extra that plays well with coconut
- Canned coconut milk: Makes it moist and packed with real coconut taste
- Sour cream: Keeps things tender with a little tang
- Unrefined coconut oil: Moistens the cake and really delivers that coconut vibe
- Unsweetened shredded coconut: Mixed into the batter for bite and extra flavor
- Cream cheese: Gives the frosting its smooth, tangy backbone
- Raspberry preserves: That’s the magic swirl and the sweet-tart punch
- Confectioners sugar: Makes the frosting smooth and never gritty
Step-by-Step Tips
- Treat The Pans:
- Cut parchment to fit each pan’s bottom exactly, then grease them well all over. That way, everything pops out easily when you're done.
- Handle The Dry Mix:
- Toss your flour, baking powder, baking soda, and salt together and sift it real good so there’s no clumps and the cake stays airy. Don’t skip this—lumps ruin the fun.
- Work Your Butter And Sugar:
- Let butter soften up—beat it until creamy, then add sugar and keep beating until you’ve got a light, fluffy mix. You’ll see it pale up and get almost cloud-like.
- Add In The Zing:
- Drop in almond, coconut, and vanilla extracts. Make sure it’s all mixed so every bite is just as tasty as the next.
- Bring On The Egg Whites:
- Mix in the egg whites in three batches, scraping the bowl every time. That keeps the batter super smooth and avoids curdling.
- Mix The Wet Stuff:
- Whisk the coconut milk and sour cream until totally smooth—shake that coconut milk first since it loves to separate in the can.
- Alternate The Dry And Wet:
- Add flour mix and coconut mixture, swapping back and forth and always starting and ending with flour. Don’t overdo it—just until it’s all together.
- Wrap Up The Batter:
- Pour in the melted coconut oil and fold in the dry coconut shreds. You’re looking for a thick but silky batter with coconut flecks throughout.
- Bake Like A Pro:
- Portion out the batter evenly using a scale so your layers all come out the same. Bake until a toothpick comes out clean—edges should look barely golden.
- Whip Up The Frosting:
- Beat butter and cream cheese till extra smooth. Add extracts, salt, coconut milk, then slowly pour in confectioners sugar. Give it a big whip at the end for lots of fluff.
- Stack Everything Up:
- If your layers are domed, slice them even. Spread generous layers of frosting and raspberry between each cake layer, then frost all around the outside.
- Finish With Coconut:
- Before the frosting firms up, press coconut on all sides. Do it quick—coconut sticks best when the frosting’s still soft.
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Coconut milk’s the real MVP here. I only realized how much it matters after trying loads of coconut cakes that just tasted bland. You just won't get this full coconut flavor from extracts—the rich, real thing makes all the difference. My grandma always said, ‘a true coconut dessert needs more than just a sprinkle or two.’
Make-Ahead Ideas
You can bake the cake layers two days early—just wrap them tight and leave them on the counter. Frosting’s fine whipped up a day ahead and chilled, then bring it to room temp and beat it again before frosting. Once the whole cake’s built, it actually gets even tastier after a night in the fridge as everything melds together.
Easy Ingredient Swaps
Need a change? Use gluten-free all-purpose blend in place of regular flour, no sweat. For the frosting, go with dairy-free butter and cream cheese; just dial back the powdered sugar a bit. Want it less sweet? Use thickened fresh raspberry puree instead of preserves—it’ll be more subtle but still pretty and tasty.
Serving Ideas
Top with fresh raspberries and edible flowers right before sharing for that wow look. Cut with a sharp knife warmed in hot water and wiped between slices for photo-worthy pieces. This cake is awesome with coffee, tea, or bubbles—try prosecco! Want to really impress? Add a scoop of raspberry sorbet next to each slice.
Keeping It Fresh
Pop the finished cake into the fridge, lightly wrapped or in a cake holder, and it’ll stay good for five days. Slices freeze perfectly (for up to three months) if wrapped in plastic and stashed in freezer bags. Let them thaw in the fridge overnight for a cake that’s just as delicious as day one.
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Frequently Asked Questions
- → How can I keep cake extra moist?
Don’t eyeball your flour or sugar. Let eggs and butter warm up beforehand, and take it easy when mixing so your cake stays soft.
- → Can I swap in fresh raspberries?
Definitely. Smash up some berries with sugar to make a quick filling. Just know it’ll be a little chunkier than preserves.
- → Tricks for getting the frosting on smoothly?
Spread your frosting gently with a big spatula. Sprinkle coconut on the sides by pressing it in for even coverage and a fun look.
- → Can I prep this cake in advance?
Sure! Bake cake rounds a day early. Wrap 'em up tight and put the cake together the next day for best freshness.
- → No coconut milk—what else works?
If you can’t get coconut milk, try swapping in heavy cream or even evaporated milk. It’ll taste a bit different but still be good.