Coconut Cake with Raspberry Filling

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I love this cake.  And it’s just not for the spring or summer time to make.  This is the kind of cake for anytime.  It reminds me of long-time girlfriends sitting around a quaint table catching up on life or for a small dinner party and you want to give a wow factor.  You can never go wrong with this cake.  It’s light, moist, a little sweet and the tang of the raspberry filling balances it out well.  






  • Servings: 6-8
  • Difficulty: Intermediate
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Coconut Cake With Raspberry Filling


  • 3 cups of Flour – less 6 Tbls of flour  *Note
  • 6 Tbsp Cornstarch
  • 2 tsp Baking Powder
  • ½ tsp Salt
  • ¼ tsp Cream of Tartar
  • ½ tsp Baking Soda
  • 1 cup of Butter, room temperature
  • 2 cups of Sugar
  • 4 Eggs
  • 1 cup of Milk
  • 1 tsp Vanilla 


  • 1 ½ cups Butter, room temperature
  • 7-8 cups of Powdered Sugar  
  • 1/3 cups of Milk
  • ½ tsp coconut extract
  • 1 tsp vanilla
  • 1 cup Sweetened Flaked Coconut for garnish

Raspberry Filling:

  • 4 cups of frozen Raspberries
  • 1 cup sugar
  • 3 Tbsp Cornstarch
  • 2 Tbsp Water


  • Preheat the oven to 350 degrees.   Prep 2, 9 inch round cake pans  with butter or shortening and dust with flour
  • In the bowl of your stand mixer, fitted with the paddle attachment, combine butter  and beat till creamy.  Add the sugar and beat together till creamy and fluffy on medium speed.  Scrape down the sides as needed.
  • Add eggs, one at a time and beat till fluffy.  
  • In the meantime, combine the flour, salt, baking powder, baking soda, cream of tartar and cornstarch.
  • Add the vanilla to the milk.
  • Slowly add about 1/3 of the flour mixture into the sugar butter mixture and then add in ½ of the milk, followed by another 1/3 of the flour and the rest of the milk ending with the last 1/3 of flour.  Beat until combined and fluffy.  The batter may be a little thicker than usual but this is good.  
  • Immediately divide the batter in half equally and add into the prepared cake pans.
  • Bake at 350 degrees for about 25-30 minutes (depending on your oven) and a toothpick (or other) inserted comes out clean and the cakes are slightly browned and begin to pull away from the cake pans.
  • Place the cake pans on a cooling rack and cool for about 10 minutes before removing from the pan.  Let cool completely before assembling and frosting the cake. 


  • Add frozen raspberries to a medium size saucepan on medium heat.  Let the raspberries break down slightly.
  • Combine the cornstarch with the sugar and then add to the raspberries.  
  • Cook and stir the mixture until it just begins to roll into a slow boil.  Slowing stir for about 10-20 minutes until the sauce thickens.  Add water only if necessary (too thick)
  • Let the raspberry filling mixture completely cool down before spreading it on the cake.  


  • Cream the butter until fluffy.
  • Add the powdered sugar until combined.
  • Slowly add in the milk, vanilla and coconut extract.  Beat slowly on low speed and then on medium speed til creamy and fluffy.  Add in additional milk if necessary or additional powdered sugar if too soft.