Tropical, tart, and sweet — this Coconut Layer Cake with Fresh Raspberries blends moist, fluffy coconut cake layers with bright, juicy raspberries and a light, airy chantilly-style frosting. The result is an elegant, crowd-pleasing dessert that looks impressive but is straightforward to assemble.
We at Fit Foodie are obsessed with the raspberry-and-coconut pairing. The tartness of raspberries cuts through the sweetness and nuttiness of coconut, creating a perfectly balanced flavor profile. This raspberry and coconut layer cake is ideal for birthdays, anniversary parties, brunch gatherings, or whenever you want a dessert that’s both beautiful and delicious.
Quick overview: This recipe is based on a simple coconut loaf cake but elevated into a two-layer cake. The cake is sliced to create two layers, filled and frosted with a fluffy coconut chantilly frosting, and dressed with fresh raspberries and shredded coconut. It’s elegant, not fussy — you can serve a showstopper dessert without a long, complicated process.
Top tips from the Fit Foodie kitchen
Prepare your cake pan carefully so your cake releases cleanly. Spray the pan lightly with cooking spray, line the bottom with a round of parchment paper, and dust the sides with a little flour. This helps the cake come out smooth for a tidy presentation.
Why this matters: If you prefer the “naked” cake look with visible sides and just the top frosted, a flawless release matters. If small imperfections appear, the whole cake can also be frosted for a fully finished look — both are delicious and valid.
All the coconut
This cake makes no compromises when it comes to coconut flavor. Coconut is used in multiple places—coconut milk in the batter, coconut pulp and cream in the frosting, shredded coconut in the crumb and as a garnish, and coconut oil as the fat. That results in coconut notes throughout every bite.
- Full-fat coconut milk: Use full-fat canned coconut milk for a rich coconut flavor and added moisture. Stir the can before measuring to reincorporate any separated cream.
- Coconut pulp: The thick, solid portion that forms in chilled coconut cream cans is excellent for adding body to the frosting. Scoop out the pulp and leave the remaining liquid if you prefer (or save it for smoothies).
- Shredded coconut: Unsweetened shredded coconut adds texture in the batter and a pretty finishing touch on the cake.
- Coconut oil: Replaces butter in this recipe for a subtle coconut aroma and a moist crumb.
Sweet substitutions
Any fresh berry would work in this cake. Blueberries, strawberries, or blackberries are all delicious alternatives to raspberries. If you prefer, swap the almond extract for vanilla extract — both pair nicely with coconut.
How to store
Store the finished cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. Bring slices to room temperature before serving for the best texture and flavor.
More of our favorites…
Cake recipes
- Raspberry Cottage Cheese Breakfast Cake
- Coconut Loaf Cake
- Greek Yogurt Cheesecake
- Single-Serve Chocolate Mug Cake
Coconut Layer Cake Recipe
This raspberry coconut layer cake with chantilly-style frosting is a gratifying dessert for special occasions or weekend baking. Rich coconut flavor pairs with bright raspberries for a delightful contrast.
By: Emily Richter
Prep: 30 mins • Cook: 25 mins • Total: 55 mins • Servings: 10
Ingredients
Dry
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened shredded coconut
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
Wet
- 1/3 cup coconut oil
- 3/4 cup granulated sugar
- 1 teaspoon almond extract (or vanilla extract)
- 3/4 cup full-fat canned coconut milk, stirred
- 2 large eggs, room temperature
Frosting & filling
- 4 oz cream cheese, softened
- 1/2 cup unsweetened coconut cream pulp (from a chilled can)
- 1 cup heavy whipping cream
- 1 teaspoon almond extract (or vanilla)
- 2 pints fresh raspberries
- 1/4 cup unsweetened shredded coconut, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Prepare an 8-inch cake pan: lightly spray with cooking spray, line the bottom with parchment paper, and dust the sides with a little flour. Set aside.
- Whisk together the dry ingredients in a bowl: flour, shredded coconut, baking powder, and salt. Set aside.
- In a separate large bowl, beat the coconut oil, granulated sugar, and almond extract on high speed with an electric mixer until light and fluffy.
- Slowly add the stirred coconut milk to the coconut oil and sugar mixture, mixing on low until combined.
- Add the eggs one at a time, mixing just until each is incorporated.
- Fold the dry ingredients into the wet ingredients, mixing on low and scraping the sides and bottom of the bowl to ensure everything is incorporated. Do not overmix.
- Pour the batter into the prepared pan and bake at 350°F for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven, let it sit in the pan for 5 minutes, then transfer to a cooling rack. Allow the cake to cool completely before slicing and frosting.
- To make the chantilly-style frosting, beat together the softened cream cheese, coconut cream pulp, heavy whipping cream, and almond extract on high until light, airy, and spreadable. Taste and adjust extract if desired.
- When the cake is fully cooled, slice it horizontally in half to create two layers. Place the bottom layer on a serving plate and spread half of the frosting over it. Arrange 1 pint of fresh raspberries over the frosting.
- Place the second layer on top of the raspberries and frost the top and sides with the remaining frosting. Garnish the top with the remaining raspberries and sprinkle with shredded coconut.
Tips & Notes
- Preparing the pan properly helps the cake release cleanly and keeps the layers intact.
- The coconut cream pulp is the thickened solid in the can; scoop it out and reserve for the frosting. The leftover liquid can be saved for smoothies or other uses.
- Almond extract adds a lovely flavor note, but vanilla extract is an appropriate substitute.
- Any fresh berry can replace raspberries if desired — blueberries, strawberries, or blackberries each give a different but delicious profile.
Watch it
Video demonstration available (original recipe source may include a tutorial).
Nutrition
Calories: 477 kcal • Carbohydrates: 43 g • Protein: 6 g • Fat: 33 g • Fiber: 8 g • Sugar: 21 g
Nutrition information is an estimate and should be used as a guideline only.
Share your photos with the hashtag #fitfoodiefinds to show how your cake turned out — we love seeing reader recreations.