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Raspberry Coconut Cake Recipe

Raspberry Coconut Cake Recipe

This seemed like a festive dessert to fix for the holidays, so I decided to try it out on my co-workers. They loved it!—Joanie Ward, Brownsburg, Indiana
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling YIELD:12 servings


  • 1 package white cake mix (regular size)
  • 3 cups sweetened shredded coconut, divided
  • 6 ounces white baking chocolate, chopped
  • 1/4 cup heavy whipping cream
  • 3/4 cup seedless raspberry jam
  • 1 cup butter, softened
  • 1 cup confectioners' sugar


  • 1. Prepare cake batter according to package directions; fold in 2/3 cup coconut. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • 2. In a microwave, melt white chocolate and cream at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.Cool to room temperature.
  • 3. In a small bowl, combine jam and 1 cup coconut. Spread over one cake layer; top with second layer.
  • 4. In a small bowl, beat butter until fluffy. Add confectioners’ sugar; beat until smooth. gradually beat in white chocolate mixture. Spread over top and sides of cake. Toast remaining coconut; press over top and sides of cake. Yield: 12 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts

1 piece: 610 calories, 36g fat (20g saturated fat), 48mg cholesterol, 507mg sodium, 70g carbohydrate (49g sugars, 2g fiber), 4g protein.

Reviews for Raspberry Coconut Cake

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katlaydee3 User ID: 3741999 242327
Reviewed Jan. 23, 2016

"I made this for my mother's birthday and everyone loved it. I used a Duncan Hines mix and did not have any problems with crumbling like someone else mentioned."

parksville User ID: 1598935 206451
Reviewed Aug. 9, 2014

"This cake is delicious and easy to make. The only problem was cutting it. It literally crumbled when trying to slice it. I used a Betty Crocker Super Moist cake mix. Maybe it was b/c of adding the coconut to it, not sure. After the white chocolate/whipping cream cooled it was pretty funny so I set it in the fridge for 30+ minutes to firm it up a bit before adding to the icing mixture and it worked well. I will try this again using a different cake mix b/c it's worth another try!"

cindiak User ID: 221828 144283
Reviewed Dec. 13, 2013

"Delicious and very simple. I agree with a previous poster, it reminded me of Zingers."

colandbill User ID: 5803388 56192
Reviewed Dec. 25, 2011

"We made this for the first time on Christmas day and and brought it to Christmas dinner with friends - it was very much enjoyed by everyone - adults and kids! It was suggested that we take this to every pot-luck we attend. AND, my husband asked for this for his birthday cake - and his birthday's not until July. The only challenge - the icing was somewhat runny and dripped off of the sides of the cake, but time in the refrigerator took care of the problem. The recipe's a definite keeper!"

cebulas User ID: 1767033 72201
Reviewed Dec. 16, 2011

"I asked my son what kind of cake he wanted for his birthday, he said coconut. Online we went, and this we found! AMAZING cake! My MIL that doesn't care for coconut even liked it."

Lisa_R User ID: 1630805 119362
Reviewed Jul. 18, 2011

"easy to make and tastes great!"

Marilyn Bulldog User ID: 1642398 64186
Reviewed Feb. 9, 2011

"Excellant cake easy to make, very beautiful very delicious any time of the year!"

wendyb1993 User ID: 1440936 56191
Reviewed May. 18, 2010

"One of the best cakes I have ever tasted. Reminds me of the Zingers I used to eat as a child."

1HotFantasy User ID: 4466212 60713
Reviewed Mar. 29, 2010

"Truly a awsome cake, If you love coconut. yummy!"

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