Raspberry Coconut Cake Recipe

Name: Raspberry Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 1/4 ounce) package white cake mix; 3 egg whites (or as called for by your cake mix); 1/3 cup oil (or as called for by your cake mix); 1 1/3 cups water (or as called for by your cake mix); 3 cups flaked coconut, divided; 6 (1 ounce) squares white baking chocolate; 1/4 cup heavy whipping cream; 3/4 cup seedless raspberry jam; 1 cup butter, softened; 1 cup confectioners' sugar

Servings: persons

1
Prepare cake batter according to package directions; fold in 2/3 cup coconut.
2
Pour into two greased 9-in. round baking pans.
3
Bake at 350F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
4
Cool for 10 minutes removing from pans to wire racks to cool completely.
5
In a microwave-safe bowl, combine white chocolate and cream.
6
Microwave, uncovered, on high for 1 minute (mine took 30 seconds) or until chocolate is almost melted; stir until smooth. (Please adjust the time in microwave according to your micro's power).
7
Cool to room temperature. In a small bowl, combine jam and 1 cup coconut.
8
Spread over one cake layer; top with second layer.
9
In a small mixing bowl, cream butter and confectioners' sugar until light an d fluffy; gradually beat in white chocolate mixture.
10
Spread over top and sides of cake.
11
Toast remaining coconut; sprinkle over cake.

1755

kcal

Calories

125

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (18 1/4 ounce) package white cake mix, 3 egg whites (or as called for by your cake mix), 1/3 cup oil (or as called for by your cake mix), 1 1/3 cups water (or as called for by your cake mix), and more.

Yes, Raspberry Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry Coconut Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions