Coconut Raspberry Cake: A Love Letter in Layers
Cake has always been my love language. This Coconut Raspberry Cake says everything without needing words—soft coconut layers, a bright raspberry center, and cream cheese frosting so smooth you’ll want to sneak spoonfuls straight from the bowl. It’s the kind of cake you bake to celebrate someone special…or yourself, because sometimes the most important person to bake for is you.
At Feed Your Soul, we believe desserts should feel as good as they taste. Whether we’re sharing a show-stopping cake, packing cookie gift boxes, or curating joyful dessert boxes, everything we make is rooted in care, craftsmanship, and connection.
Why You’ll Love This Coconut Raspberry Cake
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Tender coconut cake with rich white chocolate
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Fresh raspberry filling that adds brightness and balance
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Creamy, cloud-like cream cheese frosting
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Perfect for birthdays, celebrations, or meaningful everyday moments
Much like our feeling good bakery treats—think mini cookies, assorted cookies, or a seasonal dessert box—this cake is all about baking with intention.
Ingredients
Coconut Cake
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1½ cups cake flour, spooned and leveled
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½ tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
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1 cup granulated sugar
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10 tbsp unsalted butter, softened
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1½ tbsp neutral oil
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¾ cup unsweetened canned coconut milk
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2 tsp coconut extract
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¾ tsp vanilla extract
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4 large egg whites, room temperature
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Pinch of cream of tartar
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4 oz white chocolate, chopped
Raspberry Filling
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6 oz fresh raspberries
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2 tbsp sugar
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¼ tsp lemon juice
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¼ tsp lemon zest
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1 tbsp raspberry jam
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1 tbsp cornstarch
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1 tbsp water
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Pinch of salt
Cream Cheese Frosting
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12 oz cream cheese, softened
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¾ cup unsalted butter, softened
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1¾ cups powdered sugar
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1½ tsp vanilla extract
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1½ cups shredded coconut
How to Make Coconut Raspberry Cake
1. Prep
Preheat oven to 325°F. Grease and line three 6-inch round cake pans with parchment.
2. Make the Batter
Cream butter, oil, and sugar until light and fluffy. Mix in coconut and vanilla extracts.
Whisk dry ingredients separately, then alternate adding them with coconut milk.
3. Fold in Egg Whites
Beat egg whites with cream of tartar to stiff peaks. Gently fold into the batter in three additions.
4. Add White Chocolate
Fold in chopped white chocolate carefully to keep the batter airy.
5. Bake
Divide batter evenly. Bake 22–26 minutes until lightly springy. Cool completely.
6. Make the Raspberry Filling
Cook raspberries, sugar, lemon juice, zest, jam, and salt until broken down.
Stir in cornstarch slurry and cook until thick. Cool fully.
7. Make the Frosting
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla until creamy.
8. Assemble
Layer cake with frosting and raspberry filling. Frost the outside and press coconut onto the cake.
9. Chill & Serve
Refrigerate 2–3 hours before slicing for the best texture.
A Cake with Heart
Baking is about more than recipes—it’s about intention. Whether you’re gifting a homemade cake, a cookie gift box, or exploring our cookie assortment, bulk cookies, or playful cookie decorating kit, every creation is made to share joy.
From thoughtful vegan gifts to a monthly surprise through our cookie of the month club or cookie subscription box, we believe desserts are a powerful way to connect.
We take pride in our process, our facility, our team, our products, and our mission to give back.
We bake integrity into everything we do.
Save this recipe. Share it with someone you love—or keep it just for you.