Name: Easy Coconut Cake with Raspberry Filling Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 4 h 50 min
Cuisine: American
Ingredients: 1 package (18-1/4 ounces) white cake mix (plus ingredients required on the package); 1/3 cup raspberry preserves; 1 cup sour cream; 1 cup sugar; 1 1/2 cups flaked coconut (divided into 3/4 cup + 3/4 cup); 8 ounce tub frozen whipped topping (thawed)

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Introduction

This Easy Coconut Cake with Raspberry Filling combines a moist white cake with a tart, fruity center and creamy coconut frosting. It’s a simple yet impressive dessert perfect for any occasion.

A tall round cake fully covered in fluffy white coconut shreds sits on a clear glass cake stand with a scalloped edge, showing just a glimpse of the cake's smooth white frosting beneath the coconut layer; in front, a small glass jar filled with white coconut shreds rests on a dark wooden surface with more coconut shreds scattered around it, next to a stack of white plates topped with two forks, all set against a white marbled texture background with a dark blue cloth featuring green and pink floral prints partially under the cake stand. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package (18-1/4 ounces) white cake mix (plus ingredients required on the cake mix box)
1/3 cup raspberry preserves

1 cup sour cream
1 cup sugar

1 1/2 cups flaked coconut (divided)
8 ounce tub frozen whipped topping (thawed)

Instructions

Step 1: Prepare and bake the cake mix according to the package directions in two 8-inch round baking pans. Allow the cakes to cool in the pans for 10 minutes, then remove them and transfer to wire racks to cool completely.
Step 2: Once cooled, spread the raspberry preserves evenly over the top of one cake layer, leaving about 1/2 inch clear around the edges. Carefully place the second cake layer on top.
Step 3: To make the frosting, combine the sour cream and sugar in a large bowl. Stir until the sugar has dissolved, then add 3/4 cup of the flaked coconut. Gently fold in the thawed whipped topping until blended.

Step 4: Spread the frosting evenly over the top and sides of the assembled cake. Sprinkle the remaining 3/4 cup of coconut over the frosted cake for an attractive finish.
Step 5: Cover the cake and refrigerate it for at least 4 hours, preferably overnight, to allow the frosting to set properly before serving.

Tips & Variations

For extra flavor, toast the flaked coconut lightly before adding it to the frosting or sprinkling on top.

Substitute raspberry preserves with strawberry or apricot preserves for a different fruity twist.
Use fresh raspberries between the layers for added texture and freshness.
Make this cake the day before serving to allow flavors to meld and the frosting to firm up nicely.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it well-wrapped or in an airtight container to prevent drying out. When ready to serve, let it sit at room temperature for 15-20 minutes for the best texture and flavor.

How to Serve

A slice of two-layer white cake sits on a white plate with a detailed grey floral pattern, with a silver fork resting beside it. The cake layers are thick and soft with a light golden crust, separated by a thick dark red jam filling that looks glossy and rich. The outside of the cake is covered in a fluffy white frosting that has shredded coconut sprinkled over it, adding texture and brightness. In the background, a glass bowl topped generously with white shredded coconut is partially visible on a dark cloth with green and pink leaf and flower patterns, all set on a white marbled surface with some scattered coconut pieces. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade white cake instead of a cake mix?

Yes, you can use your favorite homemade white cake recipe in place of the cake mix. Just bake it in two 8-inch round pans and proceed with the rest of the recipe as instructed.

Is it okay to use fresh whipped cream instead of frozen whipped topping?

Fresh whipped cream can be used, but it is best to stabilize it with a bit of gelatin or a stabilizer to ensure the frosting holds up after refrigeration.