There’s something magical about biting into a soft, buttery cake with hidden ribbons of raspberry and a snow-like coconut coating.
This Raspberry Coconut Cake is a showstopper—beautiful on the outside, yet comfortingly nostalgic inside.
Whether you’re baking for a celebration or just craving something sweet with your afternoon tea, this cake checks every box.
Why You’ll Love This Recipe
Classic flavors with a twist – Buttery vanilla cake meets bright raspberry preserves and a coconut crust.
Beautiful presentation – The coconut coating gives bakery-style charm without extra effort.
Moist and fluffy – Whole milk and just the right amount of butter keep the crumb tender.
Easy raspberry swirl – Just warm the preserves slightly and swirl—no precision required.
Make-ahead friendly – Tastes even better the next day once flavors settle.
What You’ll Need (Ingredient Highlights)
All-purpose flour – For a sturdy yet soft cake base.
Unsalted butter – Room temperature for easy creaming and a tender texture.
Granulated sugar – Balances the tartness of raspberry preserves.
Eggs and milk – Bind and moisten the batter for a rich, satisfying bite.
Raspberry preserves – Slightly warmed so they swirl easily into the batter.
Shredded sweetened coconut – Pressed onto the cake after baking for irresistible texture and visual appeal.
Pro Tips Before You Start
Warm the preserves just until spreadable—they shouldn’t be hot.
Use a serrated knife or skewer to gently swirl without mixing too deep.
Grease and flour your dome pan well to ensure clean release.
If your coconut isn’t sticking well, brush the cake lightly with simple syrup.
Chill the cake briefly before slicing for neater cuts.
How to Make Raspberry Coconut Cake
Step 1: Prep the Pan
Preheat oven to 350°F (175°C).
Grease and flour a 10-cup dome pan or oven-safe bowl.
Step 2: Mix the Batter
Whisk together flour, baking powder, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then vanilla.
Alternate adding the dry mix and milk, stirring just until incorporated.
Step 3: Swirl in the Raspberry
Pour half of the batter into your prepared pan.
Add dollops of raspberry preserves and swirl gently. Top with remaining batter and smooth the surface.
Step 4: Bake
Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then invert onto a wire rack and cool completely.
Step 5: Coat with Coconut
If needed, lightly brush the cake with water or simple syrup.
Press shredded coconut all over the surface. Dust with powdered sugar for a pretty finish.
What to Serve It With
Hot tea or coffee – Balances the sweetness.
Vanilla whipped cream – Adds richness.
Fresh raspberries – Echo the fruity swirl inside.
Lemon curd – For a tart contrast.
Chilled rosé or sparkling cider – Perfect for brunch.
Variations / Substitutions
Swap the preserves – Try strawberry, apricot, or even lemon curd.
Add almond extract – A tiny splash in the batter enhances flavor beautifully.
Use unsweetened coconut – If you prefer less sweetness.
Try a bundt pan – Adjust baking time as needed.
Storage & Leftovers
Room temperature – Store covered for up to 2 days.
Fridge – Keeps well for 5 days in an airtight container.
Freezer – Freeze slices wrapped in plastic and foil for up to 1 month.
To reheat – Warm briefly in the microwave or let come to room temperature.
FAQs
Can I use fresh raspberries instead of preserves?
Yes, mash them slightly with sugar before swirling.
But be mindful of excess moisture.
Can I make this in a regular cake pan?
Absolutely. A 9-inch round or square pan works well—just adjust the baking time.
What if I don’t have a dome pan?
Use any deep baking bowl that’s oven-safe. Bundt or springform pans also work.
How do I keep the coconut from falling off?
Brush the cooled cake with water or syrup to help the coconut stick better.
Can I reduce the sugar?
You can reduce the granulated sugar slightly, but keep enough to balance the tart raspberry.
Do I need to sift the flour?
Not necessary, but whisking well before mixing prevents clumps.
Can I double the raspberry swirl?
Yes, just ensure it doesn’t sink to the bottom—keep the swirl near the middle layer.
Final Thoughts
This Raspberry Coconut Cake feels like a little gift in every slice.
The tart-sweet raspberry swirl, soft golden crumb, and snow-white coconut shell make it feel both nostalgic and special.
I love baking it on rainy weekends or bringing it to spring brunches—people always ask for seconds (and the recipe!).
Chicken Parmesan Bake
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter room temperature
- 1½ cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- For the Swirl:
- ½ cup raspberry preserves slightly warmed
For the Coating:
- 2 cups sweetened shredded coconut
- Powdered sugar optional, for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-cup dome pan.
- Whisk flour, baking powder, and salt.
- Cream butter and sugar, then beat in eggs and vanilla.
- Alternate adding flour mixture and milk.
- Pour half the batter into the pan.
- Swirl in raspberry preserves. Top with remaining batter.
- Bake for 45–55 minutes. Cool 10 minutes, then invert and cool completely.
- See full steps with tips & photos → https://p4pd.org/raspberry-coconut-cake/
Notes
- Make-Ahead: Bread the chicken and refrigerate (covered) up to 4 hours ahead; bake just before serving.
- Breadcrumb Swap: Use Italian-seasoned breadcrumbs or add 1 Tbsp chopped fresh basil to the mix.
- Gluten-Free: Substitute gluten-free panko and ensure your marinara is gluten-free.
