Coconut Cake with Raspberry Buttercream Filling
Imagine a slice of fluffy, moist coconut cake smothered in velvety raspberry buttercream frosting—pure bliss on a plate! This Coconut Cake with Raspberry Buttercream Filling is not just a dessert; it’s an experience! With the perfect balance of sweet, tropical coconut and tart, juicy raspberries, this cake is sure to be the highlight of any gathering. Did you know that coconut and raspberries make a fabulous couple? Their contrasting flavors dance together beautifully, making every bite feel like a celebration.
What makes this cake even more special is how simple it is to whip up. Whether you’re new to baking or a seasoned pro, this recipe is quick to prepare and sure to become a family favorite. If you love the classic appeal of a vanilla cake, you’ll find plenty to admire in this coconut twist. So, why not grab your mixing bowls and dive into this delightful recipe that promises to bring smiles all around?
What is Coconut Cake with Raspberry Buttercream Filling?
So, what exactly is this Coconut Cake with Raspberry Buttercream Filling? Well, imagine a delightful cake that makes you feel like you’re on a tropical vacation! This cake is moist, fluffy, and packed with shredded coconut, while the raspberry buttercream provides a burst of fruity flavor that is simply irresistible. Isn’t it amazing how food can transport you to another place? You could say this cake is like a slice of sunshine on a rainy day!
It’s called a coconut cake because it features coconut in all its glory, transforming ordinary ingredients into extraordinary flavors. Plus, what’s better than a cake named after a tropical fruit? A cake that says, “the way to a man’s heart is through his stomach!” So, why not take the leap and try this delicious recipe? You’ll be glad you did!
Why You’ll Love This Coconut Cake with Raspberry Buttercream Filling:
There are many reasons to fall in love with this Coconut Cake with Raspberry Buttercream Filling! First off, the star of the show is undoubtedly the moist, fluffy cake itself, which is infused with shredded coconut—perfectly making it feel like a tropical escape. But guess what? Making this cake at home saves you money compared to buying fancy desserts at a bakery, and it comes with the satisfaction of baking something special from scratch.
What makes this cake stand out even more is the luscious raspberry buttercream frosting that adds color and delightful tang to each slice. Pair it with a scoop of vanilla ice cream for an indulgent dessert experience. If you’re a fan of traditional cakes, you’ll want to check out our classic vanilla cake recipe for another sensational treat. So roll up those sleeves and treat yourself to this tropical delight!
How to Make Coconut Cake with Raspberry Buttercream Filling:
Quick Overview
This Coconut Cake with Raspberry Buttercream Filling is not just a feast for the palate; it’s also simple and delicious! With a preparation time of about 30 minutes and bake time of 30 minutes, you can quickly whip up a stunning dessert that will impress your family and friends. The creamy texture of the cake combined with the explosive flavors of raspberries makes it a satisfying choice for any occasion!
Key Ingredients for Coconut Cake with Raspberry Buttercream Filling:
- 1 cup of shredded coconut
- 1 cup of raspberries
- 1 1/2 cups of all-purpose flour
- 1 cup of sugar
- 1/2 cup of unsalted butter
- 3 eggs
- 1 cup of buttermilk
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 2 cups of powdered sugar (for frosting)
- 1/2 cup of butter (for frosting)
- 1 tablespoon of raspberry puree
Step-by-Step Instructions:
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk and vanilla extract.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually mix this dry mixture into the wet ingredients until just combined.
- Fold in the shredded coconut and raspberries gently so that they are evenly distributed in the batter.
- Pour the batter evenly into the prepared pans and smooth the tops with a spatula.
- Bake for 25–30 minutes, or until a toothpick comes out clean when inserted into the center of the cakes.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
- For the frosting, beat together the butter and powdered sugar until smooth. Add raspberry puree and mix well.
- Once the cakes are cool, spread a layer of frosting on top of one cake, place the second cake on top, and cover the entire cake with frosting. Garnish with extra raspberries and shredded coconut if desired.
What to Serve Coconut Cake with Raspberry Buttercream Filling:
Looking for the perfect pairings? This delightful dessert is excellent on its own but can be wonderfully complemented by a scoop of vanilla bean ice cream or a side of fresh fruit salad. If you’re planning a nice meal, serve it alongside a light, refreshing salad or even a strong cup of coffee or tea. Don’t forget, a tropical fruit punch could also be the cherry on top of your other treats!
Top Tips for Perfecting Coconut Cake with Raspberry Buttercream Filling:
- For an even richer flavor, consider using coconut milk instead of regular milk in the batter.
- Ensure your butter is at room temperature for the best texture when creaming it with sugar.
- Be careful not to overmix the batter; mix just until combined for a light and fluffy cake.
- If you want a deeper raspberry flavor, feel free to add more raspberry puree to the frosting!
- Always use fresh raspberries for the best taste, but frozen raspberries can work in a pinch—just thaw them and drain excess moisture before using.
Storing and Reheating Tips:
If you have any leftovers (which is often not the case with this crowd-pleaser!), store the Coconut Cake with Raspberry Buttercream Filling in an airtight container in the refrigerator for up to 3 days. If you want to store it longer, you can freeze the cake (without frosting) for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil, then thaw in the fridge overnight before serving. For reheating, place slices in the microwave for 10-15 seconds to warm slightly before enjoying.
So there you have it, the ultimate guide to making a Coconut Cake with Raspberry Buttercream Filling that will charm the sweetest of hearts and satisfy your dessert cravings. Happy baking!
Coconut Cake with Raspberry Buttercream Filling
Ingredients
- 1 cup of shredded coconut
- 1 cup of raspberries
- 1 1/2 cups of all-purpose flour
- 1 cup of sugar
- 1/2 cup of unsalted butter
- 3 eggs
- 1 cup of buttermilk
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 2 cups of powdered sugar for frosting
- 1/2 cup of butter for frosting
- 1 tablespoon of raspberry puree
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk and vanilla extract.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually mix this dry mixture into the wet ingredients until just combined.
- Fold in the shredded coconut and raspberries gently so that they are evenly distributed in the batter.
- Pour the batter evenly into the prepared pans and smooth the tops with a spatula.
- Bake for 25–30 minutes, or until a toothpick comes out clean when inserted into the center of the cakes.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
- For the frosting, beat together the butter and powdered sugar until smooth. Add raspberry puree and mix well.
- Once the cakes are cool, spread a layer of frosting on top of one cake, place the second cake on top, and cover the entire cake with frosting. Garnish with extra raspberries and shredded coconut if desired.
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