# Ultra Moist Coconut Cake with Raspberry Filling and Coconut Cream Cheese Frosting

A perfectly moist coconut cake layered with tangy raspberry filling and topped with rich coconut cream cheese frosting is the ultimate dessert indulgence. This recipe brings together the tropical sweetness of coconut with the bright fruitiness of raspberries for a flavor combination that is both refreshing and decadent. Whether you’re celebrating a special occasion or simply treating yourself, this ultra moist coconut cake is guaranteed to impress.

Made with coconut milk, shredded coconut, and a tender sponge, this cake delivers a soft, airy texture that melts in your mouth. The raspberry filling adds a tart contrast to balance the sweetness, while the creamy coconut cream cheese frosting provides the perfect finishing touch. It’s a showstopper dessert that looks as good as it tastes.

## Quick Recipe Highlights

– **Flavor Profile:** A delightful combination of rich coconut, tangy raspberry, and creamy frosting
– **Texture:** Soft, fluffy cake layers with a luscious contrast of smooth filling and silky frosting
– **Aroma:** Sweet coconut aroma with subtle fruity raspberry notes
– **Visual Appeal:** Elegant white frosting with vibrant raspberry layers for contrast
– **Skill Level Needed:** Requires basic baking techniques with some layering techniques involved
– **Special Equipment:** Stand mixer, round cake pans, offset spatula for smooth frosting

## Recipe Overview

– **Difficulty Level:** This recipe is intermediate – ideal for bakers with some experience in cake layering and frosting application.
– **Category:** Dessert – perfect for celebrations, birthdays, and gatherings.
– **Cuisine:** A fusion of tropical and classic cake traditions with a hint of modern baking.
– **Cost:** Moderate – uses common baking ingredients with specialty items like coconut milk and raspberries.
– **Season:** Ideal for summer when fresh raspberries are abundant but works year-round.
– **Occasion:** Suitable for birthdays, weddings, family gatherings, and holiday desserts.

## Why You’ll Love This Recipe

This ultra moist coconut cake is a guaranteed crowd-pleaser. It delivers an incredible balance of sweet and tart flavors, making each bite irresistible. The coconut milk and shredded coconut in the batter ensure a moist crumb, preventing dryness that can sometimes occur in layer cakes.

The raspberry filling provides a fresh, fruity burst of flavor that keeps the cake from being overly rich. This tartness harmonizes with the creamy coconut cream cheese frosting, making every forkful an indulgent experience.

This recipe is also incredibly versatile. You can prepare the cake layers in advance, making it a great choice for busy bakers planning for a big event. Plus, the combination of coconut and raspberry is equally suited for formal celebrations and casual get-togethers.

Compared to store-bought cakes, this homemade version is free from artificial additives and preservatives, ensuring a wholesome, flavorful dessert made with high-quality ingredients.

Lastly, this coconut cake with raspberry filling is visually stunning. The contrast of creamy white frosting against the vibrant layers of raspberry jam enhances its presentation, making it a showstopping centerpiece on any dessert table.

## The Recipe

### Ultra Moist Coconut Cake with Raspberry Filling and Coconut Cream Cheese Frosting

**Serves:** 12 slices
**Prep Time:** 30 minutes
**Cook Time:** 40 minutes
**Total Time:** 1 hour 10 minutes

### Kitchen Equipment Needed

– Stand mixer or hand mixer
– Two 9-inch round cake pans
– Offset spatula
– Cake turntable (optional)
– Wire cooling rack

### Ingredients

#### For the Cake
– 2 ½ cups all-purpose flour
– 2 ½ tsp baking powder
– ½ tsp salt
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 1 tsp vanilla extract
– 1 cup canned coconut milk
– ½ cup shredded coconut

#### For the Raspberry Filling
– 1 ½ cups fresh raspberries
– ¼ cup granulated sugar
– 1 tbsp lemon juice
– 1 tbsp cornstarch mixed with 2 tbsp water

#### For the Coconut Cream Cheese Frosting
– 8 oz cream cheese, softened
– ½ cup unsalted butter, softened
– 3 cups powdered sugar
– 1 tsp vanilla extract
– ¼ cup canned coconut milk

### Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Alternate adding the dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry ingredients.
6. Fold in the shredded coconut. Divide the batter evenly between the prepared cake pans.
7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.
8. While the cake cools, prepare the raspberry filling. In a small saucepan, heat raspberries, sugar, and lemon juice over medium heat.
9. Stir in cornstarch mixture and cook until thickened. Remove from heat and let cool completely.
10. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, then mix in coconut milk.
11. Once the cakes are fully cooled, spread a layer of raspberry filling on one cake layer. Place the second layer on top.
12. Frost the cake with coconut cream cheese frosting, smoothing with an offset spatula.
13. Garnish with shredded coconut or fresh raspberries before serving.

### Recipe Notes

– Store leftover cake in the refrigerator for up to 3 days.
– Substitute fresh raspberries with a high-quality raspberry jam if needed.
– For extra coconut flavor, lightly toast shredded coconut before adding it to the batter.

This ultra moist coconut cake with raspberry filling and coconut cream cheese frosting is an unforgettable dessert with balanced flavors and a stunning presentation. Try it today and share your results!