Coconut Layer Cake with Fresh Raspberries
Published 4/7/2025
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Tropical, tart, and sweet — this Coconut Layer Cake with Fresh Raspberries is a delicious combination of flavors. Our moist, fluffy coconut cake is layered and intertwined with fresh raspberries and a creamy fluffy frosting, creating a dessert that is both stunning and delicious!
We at Fit Foodie are OBSESSED with the flavor combo of raspberries and coconut. It’s a match made in heaven with the tartness of the berries balancing out the sweet and nutty notes of the coconut. This beautiful raspberry and coconut cake is perfect for any occasion, from birthdays and anniversaries to fancy brunches and potlucks.
⤵️ What’s the DL? Just because it looks pretty, doesn’t mean that it’s difficult to make. We based this cake on our ⭐️⭐️ ⭐️⭐️⭐️ coconut loaf cake, but made it fancy by slicing the cake into 2 layers, and frosting it with a homemade coconut frosting that is SO SO fluffy and perfectly sweet. AKA you can have the most glamorous cake at your next gathering without breaking a sweat!
top tips from the fit foodie kitchen
We took extra care in preparing the cake pan to ensure the cake would pop out without any blemishes. To do this, spray the pan with cooking spray, place a piece of parchment paper on the bottom, and sprinkle flour along the sides.
Why is this important? We like the look of frosting the tops of the cake, and leaving the sides “naked”. If your cake has a few blemishes, feel free to frost the whole dang thing — nothing wrong with that 🥰
Allllll the Coconut
The amazing thing about this coconut cake is that the coconut flavor isn’t spared. We used coconut everywhere we could – in the milk, fat, etc., which means you’ll get coconut flavor in the cake AND the frosting. Here’s what’s featured:
Full-fat coconut milk: we love full-fat coconut milk because the flavor is strong and it adds a great amount of fat. Just make sure to give it a stir before using it.
Coconut pulp: The pulp from the coconut cream is the hardened part in the can. You can remove the pulp and discard the remaining liquid in the can.
Shredded coconut: we used unsweetened shredded coconut in both the cake itself and on top. It’s so pretty, and adds great texture.
Coconut oil: who needs butter when you can use coconut oil!
Sweet Substitutions
Any berry would work in this cake. Blueberries, strawberries or blackberries would all taste amazing.
We also reallllly like the flavor of the almond extract in this cake, but vanilla extract can be substituted if that’s what you’re feelin’!
How to Store
Store this delicious coconut layer cake in an airtight container at room temperature for up to 3 days. You can also store it in the refrigerator for up to 5 days.
Coconut Layer Cake Recipe
Ingredients
Dry
- 1.25 cups all-purpose flour
- ⅓ cup unsweetened shredded coconut
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
Wet
- ⅓ cup coconut oil
- ¾ cup granulated sugar
- 1 teaspoon almond extract
- ¾ cups unsweetened canned coconut milk, stirred
- 2 large eggs, room temperature
Frosting/Filling
- 4 oz. cream cheese, softened
- ½ cup unsweetened coconut cream pulp*
- 1 cup heavy whipping cream
- 1 teaspoon almond extract
- 2 pints fresh raspberries
- ¼ cup unsweetened shredded coconut
Instructions
- Preheat oven to 350℉ and prepare an 8-inch cake pan. To prepare the pan spray with cooking spray, place a piece of parchment paper on the bottom of the pan, and sprinkle flour along the sides. Set aside.
- Add all of the dry ingredients to a mixing bowl and whisk together until combined. Set aside for later.
- Add the coconut oil, granulated sugar, and almond extract to a large bowl and mix on high using an electric mixer until light and fluffy.
- Slowly add the coconut milk to the coconut oil and sugar mix and mix on low until combined.
- Add 1 egg at a time until the egg is just combined into the mixture.
- Slowly add the dry ingredients to the wet ingredients. Mix on low until combined making sure to scrape the sides and bottom of the bowl.
- Transfer the batter to the prepared baking sheet and bake at 350℉ for 20-25 minutes.
- Remove the cake from the pan and allow to cool for 5 minutes before transferring to a cooling rack. Allow to cool completely before frosting.
- While the cake is cooling prepare the chantilly frosting. Place the cream cheese, coconut pulp, heavy whipping cream, and almond extract to a bowl and mix on high speed until light and fluffy. Set aside.
- When the cake has cooled completely, slice it in half lengthwise. Place the top to the side. Frost the top of the bottom half with half of the frosting. Top with 1 pint of fresh raspberries. Gently place the top on top of the raspberries and frost with the remaining frosting.
- Garnish with remaining raspberries and shredded coconut.
Tips & Notes
- We took extra care in preparing the cake pan to ensure the cake would pop out without any blemishes.
- The pulp from the coconut cream is the hardened part in the can. You can remove the pulp and discard the remaining liquid in the can.
- We really like the almond extract in this cake, but vanilla extract can be substituted.
- Any berry would work in this cake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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