There’s something undeniably charming about a soft vanilla cake with swirls of fruit and a dreamy coconut finish.
This Raspberry Coconut Cake feels like something out of a storybook—tender and moist on the inside, with a golden crust and snowy coconut shell.
It’s the kind of cake that disappears quickly at brunches, showers, or when served with a pot of afternoon tea.
Why You’ll Love This Cake
Bright & Fruity: The raspberry swirl adds bursts of berry sweetness in every bite.
Soft Vanilla Crumb: Made with whole milk and real butter for that perfect texture.
Eye-catching Presentation: The coconut coating gives bakery-level beauty with minimal effort.
Simple to Make: No complex steps—just a swirl, bake, and press!
Perfect for Any Occasion: From garden parties to cozy weekends, this cake fits right in.
Ingredient Highlights
All-purpose flour: For a sturdy structure that holds the swirl well.
Unsalted butter: Room temp is key for a fluffy, even crumb.
Granulated sugar: Adds the perfect sweetness to balance the tart raspberry.
Eggs + Milk: Create richness and moisture throughout the cake.
Raspberry preserves: Slightly warmed to swirl beautifully into the batter.
Shredded sweetened coconut: Pressed onto the cooled cake for texture and flavor.
Optional powdered sugar: For a snowy dusting on top—pure elegance.
Pro Tips Before You Bake
Warm, not hot: Heat the raspberry preserves just enough to loosen—not so much that they sink.
Don’t overmix: Stir just until combined to keep the cake soft.
Grease the dome pan well: And dust with flour so your cake releases cleanly.
Swirl gently: Use a skewer or knife to create ribbons—don’t overdo it or you’ll lose the pattern.
Coconut not sticking? Lightly brush the cooled cake with simple syrup or water before coating.
How to Make Raspberry Coconut Cake
Step 1: Prep the Pan
Preheat oven to 350°F (175°C).
Grease and flour a 10-cup dome pan or any oven-safe bowl with a rounded base.
Step 2: Make the Batter
In one bowl, whisk together flour, baking powder, and salt.
In a second bowl, cream butter and sugar until pale and fluffy.
Beat in eggs one at a time, then add vanilla.
Alternately add the dry ingredients and milk to the butter mixture, mixing until just combined.
Step 3: Add the Raspberry Swirl
Pour half of the batter into your prepared pan.
Spoon raspberry preserves in small dollops on top.
Cover with the remaining batter and gently swirl with a skewer or butter knife.
Step 4: Bake
Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then invert onto a wire rack and cool completely.
Step 5: Finish with Coconut
Once cooled, brush lightly with syrup or water if needed.
Press shredded coconut all over the cake.
Dust with powdered sugar for extra beauty.
What to Serve It With
A cup of hot Earl Grey or green tea
Fresh raspberries for garnish
A dollop of vanilla whipped cream
Lemon curd for a bright citrus contrast
Chilled rosé or sparkling water with mint
Variations & Swaps
Preserve swap: Try apricot, blueberry, or even blackberry jam.
Coconut type: Use unsweetened shredded coconut for a less sweet finish.
Bundt pan version: Works well—adjust bake time as needed.
Almond extract: Add a drop to the batter for a subtle, nutty lift.
Storage & Leftovers
Room Temp: Keep in an airtight container up to 2 days.
Fridge: Stores well for up to 5 days (bring to room temp before serving).
Freezer: Wrap individual slices in plastic, then foil. Freeze up to 1 month.
To Serve Again: Let thaw at room temp or warm slightly in the microwave.
FAQs
Can I use fresh raspberries instead of preserves?
Yes—mash them slightly with sugar first, but keep the mixture thick so it doesn’t sink.
What if I don’t have a dome pan?
Use a Bundt, springform, or deep cake pan. Just keep an eye on bake time.
Will unsweetened coconut work?
Absolutely. It gives a more natural finish and keeps the cake from being overly sweet.
How do I stop the raspberry swirl from sinking?
Don’t overheat it and avoid swirling too deep—keep it near the top half of the batter.
Can I double the swirl?
Yes, but add half in the middle and half near the top to prevent sinking.
Do I need to sift the flour?
No, but whisking it before use works just as well to eliminate clumps.
Can I make this the day before?
Definitely. It actually tastes even better the next day once the flavors settle.
Final Thoughts
This Raspberry Coconut Cake is that rare dessert that looks stunning, tastes even better, and doesn’t require any fancy skills to pull off.
I’ve made it for baby showers, spring brunches, and lazy Sundays—and it’s a hit every time.
The best part? You get all the wow-factor of a bakery cake with none of the stress.
