This coconut and raspberry layer cake is a delightful treat that brings a touch of tropical flair to the Midwest. Inspired by my love for both coconut and fresh berries, this cake is perfect for special occasions or simply as a weekend indulgence. The combination of the moist coconut cake with the tartness of raspberries creates a harmonious balance that’s sure to impress your family and friends. Plus, it’s a great way to use up those raspberries from the farmer’s market!
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a refreshing contrast, serve it alongside a simple green salad with a light vinaigrette. If you’re hosting a gathering, consider offering a selection of teas or a chilled glass of prosecco to complement the cake’s flavors.
Coconut and Raspberry Layer Cake
Servings: 12
Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup canned coconut milk
1 cup shredded coconut
1 1/2 cups fresh raspberries
1 cup raspberry puree (optional)
2 cups powdered sugar
1/4 cup unsalted butter, softened
2 tablespoons coconut milk
1 teaspoon vanilla extract
Directions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately add the flour mixture and coconut milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
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