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Easy Coconut Cake with Raspberry Filling Recipe

★★★★★

4.7 from 119 reviews
  • Author: Mariam
  • Total Time: 4 hours 50 minutes
  • Yield: 12 servings 1x

Description

This Easy Coconut Cake with Raspberry Filling is a delightful and moist dessert perfect for any occasion. Featuring a classic white cake layered with tangy raspberry preserves and a luscious coconut-sour cream frosting, this cake is topped generously with flaked coconut for a tropical finish. The recipe is simple to follow, using a white cake mix as the base, making it accessible for bakers of all levels.

Ingredients

Scale

Cake

  • 1 package (18-1/4 ounces) white cake mix (plus ingredients required on the package)

Filling

  • 1/3 cup raspberry preserves

Frosting

  • 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)

Instructions

  1. Prepare Cake: Preheat your oven and prepare the cake mix following the package instructions. Pour the batter evenly into two 8-inch round baking pans. Bake as directed. Once baked, cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
  2. Add Raspberry Filling: Spread the raspberry preserves evenly over the top of one cooled cake layer, leaving a 1/2 inch border around the edge. Carefully place the second cake layer on top.
  3. Make Frosting: In a large bowl, blend the sour cream with sugar until the sugar dissolves completely. Stir in 3/4 cup of the flaked coconut, then gently fold in the thawed whipped topping until well combined.
  4. Frost the Cake: Spread the prepared frosting evenly over the top and sides of the assembled cake. Sprinkle the remaining 3/4 cup of flaked coconut over the frosted surfaces, pressing lightly to adhere if needed.
  5. Chill: Cover the cake and refrigerate for at least 4 hours, preferably overnight, to allow the frosting to set firmly and flavors to meld before serving.

Notes

  • Ensure the cake is completely cooled before adding preserves or frosting to prevent melting or sliding.
  • For a more intense coconut flavor, lightly toast the flaked coconut before using.
  • You can substitute fresh raspberries for preserves for a fresher filling, but it may be less stable.
  • The cake can be made a day ahead and stored covered in the refrigerator.
  • Bring the cake to room temperature before serving for best texture and flavor.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: coconut cake, raspberry filling, easy cake recipe, white cake mix dessert, coconut frosting, layered cake

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Find it online: https://aromaofgrandma.com/easy-coconut-cake-with-raspberry-filling-recipe/