Fluffy Raspberry Filled Coconut Cake with coconut milk, almond extract, and a sweet raspberry center — like sunshine in dessert form.

Okay, so this Raspberry Filled Coconut Cake wasn’t something I planned ahead. At all. I wish I could tell you it came from a family recipe card passed down for generations, but honestly? It came from me staring at my pantry on a Wednesday afternoon, wanting something sweet but not in the mood for grocery shopping.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

I was already halfway committed to making a coconut cake — I had the coconut milk, the shredded coconut, the whole thing. And then… the fridge door opens, and there’s a jar of raspberry preserves shoved in the back. You know that feeling when an idea just lands in your head out of nowhere? It was like that. Suddenly I’m picturing fluffy coconut layers with a jewel-red stripe of raspberry in the middle, and I could practically taste it before I even preheated the oven.

When it came out, the kitchen smelled like a beach bakery — coconut, butter, sugar — with this fruity brightness in between. I cut the first slice while it was still slightly warm (patience is overrated), and the way the raspberry tucked itself into the coconut sponge? Yeah. That’s when I knew this one was going in the “make again” pile.

Here’s a quick peek at what’s inside:

Why You’ll Love This Raspberry Filled Coconut Cake Recipe?

I’m not going to claim this Raspberry Filled Coconut Cake will solve all of life’s problems… but it’s dangerously good at making people smile. You get that soft coconut crumb, the tangy-sweet layer of raspberry in the middle, and the creamy frosting on top with a sprinkle of shredded coconut for texture. The almond extract gives it just enough intrigue that guests ask, “What’s in this?” without you giving away your secrets.

It’s fancy enough to serve at a bridal shower, but also casual enough for a backyard dinner. Honestly, the hardest part is not cutting a “test slice” before anyone sees it.

Ingredient Notes:

Let’s break it down — here’s what makes it work:

Unsalted Butter – Soft enough to blend like silk with sugar.
Powdered Sugar – In both the cake and frosting for smooth sweetness.
Eggs – Separate them; the whipped whites make the batter lighter.
Cake Flour – For that tender, bakery-style crumb.
Baking Powder – Helps it rise just right.
Coconut Milk – Brings in richness and tropical flavor.
Salt – Tiny pinch, big difference.
Vanilla & Almond Extract – The flavor duo that quietly steals the show.
Shredded Coconut – Inside for texture, outside for looks.
Raspberry Preserves – That little surprise hiding in the middle.
Heavy Whipping Cream – Makes the frosting silky and spreadable.

How To Make Raspberry Filled Coconut Cake?

Step 1: Warm Up
Preheat the oven to 350°F. Cream together the butter and one cup of powdered sugar until it’s fluffy — the kind of fluffy you’d be happy to eat with a spoon.

Step 2: Build the Batter
Beat in the egg yolks. Add the cake flour, baking powder, coconut milk, and salt. Mix until smooth but don’t overdo it.

Step 3: Lighten Up
Whisk the egg whites until frothy and fold them into the batter. Then gently fold in the vanilla, almond extract, and shredded coconut.

Step 4: Pan It Up
Grease two round cake pans. Divide the batter between them, smooth the tops, and try not to lick the spatula.

Step 5: Bake & Cool
Bake for about 30 minutes, or until lightly golden and a toothpick comes out clean. Cool in the pans for a few minutes, then turn them onto racks to cool completely.

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Step 6: The Raspberry Moment
Level off the dome on one cake layer and place it on your cake plate. Spread the raspberry preserves generously — no skimping.

Step 7: Frost & Finish
Place the second cake layer on top. Beat the remaining powdered sugar with the butter, adding cream until smooth. Frost the cake, sprinkle with shredded coconut, and stand back to admire your masterpiece (before diving in).

Storage Options:

You can leave it covered at room temp for a day or two, but if you want it to last up to 5 days, pop it in the fridge. Just let it warm back to room temp before serving so the frosting softens up. Pro tip — the unfrosted layers freeze beautifully for up to a month, so you can make them ahead and assemble when you’re ready.

Variations and Substitutions:

Because why not?

Swap in strawberry or apricot jam for a new flavor.
Go tangy with lemon curd in the middle.
Add toasted coconut on top for a nutty edge.
Make it dairy-free with plant-based butter and coconut cream.

What to Serve with Raspberry Filled Coconut Cake?

Pair this Raspberry Filled Coconut Cake with:

A cup of Earl Grey tea.
A scoop of vanilla ice cream.
Fresh berries for a pop of color and flavor.

Frequently Asked Questions:

Can I make the layers ahead?
Yep. Wrap them up and freeze. Thaw before filling and frosting.

Can I use fresh raspberries?
Sure, but turn them into a quick compote first so they don’t make the cake soggy.

How do I keep it moist?
Don’t overbake and measure your flour right — too much can dry it out.

This Raspberry Filled Coconut Cake has become one of my “show-off” bakes. It’s simple enough that I don’t feel stressed making it, but it still gets that “wow” face when people cut into it. And honestly? That’s half the fun.

So… what’s your move — sticking with raspberry or trying something wild in the middle?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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