Moist Easter Coconut Cake with Raspberry Filling

Spring desserts hold a special place in my heart, and Easter always calls for something a little extra special. I still remember how my grandmother would bring her coconut cake to our family gatherings, and now I’m carrying on that tradition – but with my own twist. There’s something about the combination of coconut and raspberry that just feels right for Easter celebrations.

This coconut cake has become my go-to Easter dessert, not just because it’s pretty, but because it’s the kind of cake that makes people smile when they see it on the table. The raspberry filling adds a nice surprise between the layers, and let’s be honest – who doesn’t love coconut? I make it the day before Easter so I can focus on hiding eggs and spending time with family on the big day.

Whether you’re hosting Easter dinner or bringing a dessert to share, this cake is one of those recipes that feels special without being complicated. And if you’re like me, you’ll find yourself making it even when it’s not Easter, just because it’s that good.

What Kind of Coconut Should I Use?

This recipe calls for three different forms of coconut, and each plays its own important role in creating that perfect tropical flavor. The canned unsweetened coconut milk adds moisture and richness to the cake batter, while sweetened shredded coconut brings texture and sweetness to the layers. For the finishing touch, coconut flakes or shards get toasted and used as decoration – these are larger pieces that add a nice crunch and visual appeal. If you can’t find coconut shards, you can use regular flaked coconut from the baking aisle, just make sure to toast it until it’s light golden brown to bring out the best flavor. When buying your coconut milk, look for full-fat canned versions in the Asian food section rather than the refrigerated coconut milk beverages, as they’ll give you better results in baking.

Options for Substitutions

This coconut cake recipe allows for several ingredient swaps if you need them:

• Raspberries: You can swap raspberries with strawberries, blackberries, or even mixed berries. Just keep in mind that strawberries might need a bit more cornstarch since they’re juicier.
• Coconut milk: If you’re out of canned coconut milk, you can use coconut cream diluted with a bit of water. Regular milk will work too, but you’ll lose some coconut flavor – in this case, add 1 teaspoon of coconut extract to maintain the taste.
• Canola oil: Any neutral-flavored oil works here – vegetable oil, grapeseed oil, or even melted coconut oil are good options.
• Cream cheese: Mascarpone cheese makes a nice substitute, though it will make the frosting a bit richer. Just make sure it’s at room temperature too.
• Yellow cake mix: White cake mix works just as well. If using white cake mix, add 1 extra egg yolk for that yellow cake richness.
• Shredded coconut: You can use unsweetened shredded coconut instead of sweetened – just know your cake will be a little less sweet. For the toasted coconut topping, you can use any form of coconut – shredded, flaked, or chips all work great.

Watch Out for These Mistakes While Baking

The success of your Easter coconut cake largely depends on the temperature of your ingredients – using cold eggs, cream cheese, or butter can lead to lumpy batter and frosting, so make sure to let them sit at room temperature for at least an hour before starting. When making the raspberry filling, resist the urge to rush the cooking process – cooking it over medium-low heat while stirring constantly prevents scorching and ensures the perfect consistency. Another common mistake is not letting your cake layers cool completely before adding the filling and frosting, which can result in melted frosting and a sliding mess – patience is key here, and you can even wrap the cooled layers in plastic wrap and refrigerate them for easier handling. For the best coconut flavor and texture, toast the coconut flakes until they’re light golden brown (watching carefully as they can burn quickly), and let them cool completely before decorating your cake to prevent any moisture from affecting the frosting.

What to Serve With Coconut Cake?

This sweet and tropical coconut cake pairs perfectly with a hot cup of coffee or tea for an afternoon treat. If you’re serving it for dessert after dinner, try adding a scoop of vanilla ice cream or a dollop of whipped cream on the side – the cool, creamy texture works so well with the cake’s coconut and raspberry flavors. For a fun spring or Easter gathering, serve it alongside fresh berries or a fruit compote, which adds a nice tartness to balance out the cake’s sweetness. You can also offer your guests some fresh mint tea, which provides a refreshing contrast to the rich, creamy frosting.

Storage Instructions

Keep Fresh: This coconut cake stays moist and yummy when kept in an airtight container in the fridge. Since it has cream cheese frosting, it needs to be refrigerated and will last for up to 5 days. Just make sure to take it out about 30 minutes before serving to let it come to room temperature – this helps the frosting become soft and creamy again.

Freeze: You can freeze this cake either whole or in slices! Wrap it well in plastic wrap, then aluminum foil, and pop it in the freezer for up to 3 months. Individual slices are great for when you need a quick dessert fix – just wrap them separately and grab one whenever you want.

Make Ahead: Want to prep ahead? You can make the raspberry filling up to 3 days before and store it in the fridge. The cake layers can be baked and frozen for up to a month – just wrap them well. I’d recommend frosting the cake within 24 hours of when you plan to serve it for the best taste and texture.

Preparation Time	30-45 minutes
Cooking Time	30-40 minutes
Total Time	60-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4000-4500
• Protein: 50-60 g
• Fat: 230-250 g
• Carbohydrates: 500-550 g

Ingredients

For the raspberry filling:

• 2 tsp lemon juice
• 1/4 tsp vanilla extract
• 2 cups raspberries (fresh or frozen, thawed)
• 1 1/2 tbsp water
• 1/4 cup sugar
• 1 1/2 tbsp cornstarch

For the cake:

• 1 cup unsweetened coconut milk (full-fat for richness)
• 1 small package vanilla instant pudding
• 1 package yellow cake mix (I use Duncan Hines)
• 4 large eggs
• 1/2 cup canola oil
• 1 1/2 cups shredded coconut

For the cream cheese frosting:

• 3/4 cup butter (unsalted, at room temperature)
• 1 tsp vanilla essence
• 12 oz cream cheese (softened, full-fat Philadelphia brand for best results)
• 1 pinch salt
• 1 to 2 tbsp unsweetened coconut milk
• 6 cups icing sugar (sifted for a smooth frosting)

For the garnish:

• 1 cup toasted coconut flakes (for visual appeal and crunch)

Step 1: Prepare the Raspberry Jam

In a medium saucepan, combine raspberries, sugar, and lemon juice.

Cook over low-medium heat, stirring frequently, until the raspberries break down and the mixture thickens, approximately 8-10 minutes.

In a small bowl, mix cornstarch and water until smooth, then quickly stir this slurry into the raspberry mixture.

Allow it to cook for an additional 2-3 minutes until thickened.

Remove from heat, stir in vanilla, and pour into a bowl to cool completely.

Refrigerate to speed up the cooling process if necessary.

Step 2: Prepare the Cake Batter

Preheat your oven to 325°F (163°C).

Line the bottom of three 8-inch round cake pans with parchment paper and spray with cooking spray; set aside.

In a large mixing bowl with a paddle attachment, combine the cake mix, instant pudding, eggs, coconut milk (stir before adding), and oil.

Mix on medium speed for about 2 minutes until well combined.

Fold the coconut into the batter.

Step 3: Bake the Cake Layers

Evenly divide the batter among the three prepared cake pans, smoothing the tops with a spatula.

This should be about 390 grams or 13.75 ounces of batter per pan.

Bake in the preheated oven for 22-25 minutes, or until the cakes no longer jiggle and the centers spring back slightly when lightly pressed.

The cakes should appear light golden brown on top and sides.

Allow the cakes to cool in the pans for 15-30 minutes, then transfer to a cooling rack to cool completely before frosting.

Step 4: Prepare the Cream Cheese Frosting

In a large bowl, beat cream cheese and butter until smooth.

Gradually add powdered sugar, then vanilla, coconut milk, and a pinch of salt, beating just until combined and fluffy.

Avoid over-mixing.

Adjust the consistency with more powdered sugar or coconut milk if needed.

Step 5: Toast the Coconut

Melt a teaspoon of butter in a large frying pan over low-medium heat.

Add the coconut and stir frequently until it begins to turn light brown, taking care not to burn.

When finished, transfer the toasted coconut to a piece of wax paper or paper towel to cool.

Step 6: Assemble and Decorate the Cake

Place one cake layer top side up on a cake plate or serving stand.

Spread a small amount of frosting over it.

Pipe a buttercream rim using a ziplock bag with a corner snipped off.

Fill inside the rim with raspberry jam.

Place the second cake layer on top, repeat the frosting and jam filling process.

Add the final cake layer with the top side down.

Apply a thin crumb coat of cream cheese frosting over the entire cake and chill in the fridge or freezer for 10-15 minutes.

After chilling, frost the cake with the remaining frosting.

Optionally, add more raspberry jam on top if you have extra.

Finally, cover the entire cake with toasted coconut for decoration.