Coconut Raspberry Cake

Fluffy flakes of snow fell from the heavens outside my kitchen window as the mixer hummed early Saturday morning. I watched as they danced in the air from the crystal blue sky to the dormant grass of my front lawn. Each flake seemed to carry a uniquely complex design that was delicately beautiful and pure all at the same time. At that moment, I could only think of one thing. Flaky sweetened coconut, in cake form.

Coconut Raspberry Cake

Adapted from Better Homes and Gardens New Cookbook
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
1 1/3 cup buttermilk
½ cup sweetened flaked coconut

Lightly coat two 9″ round cake pans with cooking spray, paying close attention to the bottom.  Allow the egg whites to come to room temperature for at least 30 minutes.  This is important to create a light and tender cake.

Preheat the oven to 350 degrees.  Sift the flour, salt, baking powder and baking soda in a small bowl.  Set aside.  Measure the buttermilk in a liquid measuring cup and also set aside.  Cream the butter, sugar and vanilla over medium speed until well combined.  With the mixer still on medium speed, slowly add the egg whites one at a time until completely incorporated.  Add the buttermilk and dry ingredients to the batter by alternating between each until the batter shinny and white.  Fold the coconut into the batter.  Be careful to not over mix.

Evenly divide the batter between the two cake pans.  Bake at 350 degrees for 20 – 25 minutes or until the center springs back when lightly pressed.  Remove from the pans and allow to cool completely.

Cream Cheese Frosting:
Adapted from Better Homes and Gardens New Cookbook
1 (8 oz) package cream cheese, softened
½ cup unsalted butter, softened
1 ¼ tsp. vanilla
4 cups powdered sugar, sifted

With the mixer on low, cream the butter, cream cheese and vanilla until well combined.  Slowly add the powdered sugar until the frosting is light and fluffy.  You may need to adjust the powdered sugar ratio depending on the thickness of the frosting.  It should be light, airy and completely spreadable.

Raspberry Filling:
Adapted from my brain
2/3 cup raspberry preserves
1 ½ tsp. water

Over a low flame, heat the preserves and water for 1 – 2 minutes until it becomes syrup.  Cool slightly.

Place the first cake layer face down in the center of a small platter.  Evenly spoon the raspberry filling on top of the cake layer.  Be careful to not let the filling ooze over the edge.  Place the second cake layer; also face down, on top of the first.  Frost the sides and top of both layers with the cream cheese frosting.  Lightly pat the sides and top with up to 1 cup of sweetened coconut.  Garnish with fresh raspberries on the top of the cake.

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  • Hi Cory
    I’m a Brit living in The Netherlands where most ‘American’ Ingredients are either difficult to find or non-existent, but I managed to find the coconut so I made it last week (using 2 x 8″ tins) and it turned out beautifully. Never seen a cake where the egg whites were NOT whisked and folded in last. This tasted amazing; so moist and fluffy, my family said it was one of the best I’d ever made!

    Thank you for sharing.

    P.S. Have you ever used this (unwhisked egg whites) recipe with other flavours? I would love to adapt this recipe to make a chocolate cake. Would I simply sub some flour for cocoa, or add melted chocolate? Maybe add more raising agent?
    I’d love to hear your advice.

  • This cake looked so beautiful that when i saw it i needed to give it ago! Sadly it was my first time converting from american measurements and something went veeery wrong. hopefully i’ll perfect it soon!
    well done on this cake, it looks divine!

  • As being the “Brent” in Cory’s story .. I would like to say, the refraining from toasted coconut was likely done as I do not care for the flavor of toasted coconut; It was not a lack of artistic thought. Toasted and Non have very different flavors, of which I am not a fan of toasted, though it would have added something to the look of the cake, it would have also changed the flavor. With all that said however, TRY IT .. I absolutely loved it! -Brent

  • This cake recipe looks great despite the fact that it doesn’t seem to be very well executed I’m sure it is delicious! Toasted coconut on the outside bottom half or sprinkled throughout the top would have been a good idea. And for appearances it probable would have been good to make sure your cake layers weren’t domed, a little trim wouldn’t have hurt. otherwise great sounding recipe. I’m def. going to give it a try

    • Hey Lady_YaYa, thanks for your constructive criticism on the execution of my cake. Even though I enjoy sweetened flaked coconut, I HATE it when it is toasted. I’m sure it would have added a lovely touch on top, but I wouldn’t have enjoyed eating it as much. As far as the domed layers, I feel it adds to the homemade appeal of the cake. Sure I could have trimmed, but who wants to waste any of the fluffy goodness? I hope you enjoy trying the recipe. I look forward to seeing a picture sometime.

      • Lovely cake…my mom wants this for mother’s day! BTW, if I want a cake that looks storebought…flat layers etc….I would buy one at the store. A homemade cake is a beautiful thing because it looks like…drum roll please….a beautiful homemade cake! What a concept! Not toasted coconut for mum either.

        Thanks for sharing!


  • This cake is truly beautiful. I love coconut but strangely enough have never made a coconut cake. This looks divine and perfect with the raspberry filing.

  • What a wonderful cake recipe…love the lightness that the baking powder-soda-buttermilk trio will add to this cake.
    I cannot wait to try this recipe!
    The raspberries bring a distinctive touch of elegance
    and celebration to this party…

    Wonderful images, Cory…
    You have really raised the bar for all food bloggers with your stunning new site.