Coconut Raspberry Cake

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.

Multi-tiered cakes are rarely baked in this household because their mass is far too much for this family of two and a half (aka Sophie).  But this weekend, I wanted to make something special that would go beyond my everyday flavors.  Brent loves anything that contains coconut or raspberry.  So with the light dusting of snow outside to inspire my early morning baking session, I combined both flavors to create a truly special Valentine’s Day dessert.

Coconut  Raspberry Cake

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.


  1. Gorgeous cake! What’s wrong with a domed cake? We like ‘em round! It’s just more cake for us!

  2. Yum! This looks so moist and delicious. Love coconut and raspberry. A perfect Valentine’s Day treat!!

  3. What a beautiful cake! I love the flavors.

  4. 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

    • Culinary Cory says:

      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!


  5. This cake looks absolutely delicious! I love raspberries!

  6. 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.

  7. 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.

  8. I love coconut! I have to make this cake!

  9. That looks so yummy! I love coconut and rasberries, great combination! I can’t wait to try this one! Thank you so much!

  10. SENSATIONAL cake!!


  1. […] Prepared cream cheese frosting or this homemade version […]

  2. […] recipe barely adapted from Culinary Cory’s Coconut Raspberry Cake who adapted from Better Homes and Gardens New Cookbook; cream cheese frosting recipe from my […]

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  4. […] his favorite ingredients.  That’s how this cake was born.  It was actually inspired by the Coconut Raspberry Cake I made for Valentine’s Day he still raves about.  The weather in Pittsburgh that evening was […]

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