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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.
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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.