Coconut Cake with Raspberry Filling


Hello there– How’s your summer going??  We are melting here!  A couple days ago the weather AP said it was 109 degrees in our town!  Yikes!  So it’s lots of fizzy water and air conditioning on for us here.

All of which, has nothing to do with Coconut Cake!  But I’m just hoping you’re staying cool too.

Made this cake for dinner at Jeff & Betty’s on the 4th.  About 30 of us end up there every year for a grand pot luck and sitting in lawn chairs and listening to Jeff’s rousing patriotic playlist while we watch the city fireworks!!  It’s sweet & creamy & fruity.  Just right for cutting into with friends!

COCONUT CAKE WITH RASPBERRY FILLING

Cake:
1 white cake mix
water
vegetable oil
3 eggs
1  1/2 cup coconut

Fosting & Filling:
8 oz. cream cheese, room temperature
1/2 cup butter (1 stick), room temperature
1 pound box powdered sugar (about 3 3/4 cups)
1 tsp. vanilla
1 1/2 coconut
garnish:  1 cup of raspberrries, camomile daisies & leaves

Make the cake according to the directions on the package.  Mine called for 1 cup water, 1/3 cup vegetable oil, 3 eggs.  Beat the batter with an electric mixer for 2 minutes.  Then fold in the coconut with a spoon.

Pour the batter into three 9″ cake pans that have been sprayed with cooking spray.  Bake them about 20 minutes, until they are lightly browned and firm to the touch.  Let the cakes cool completely before you add the frosting.

To make the frosting, use an electric mixer and beat together the cream cheese, butter, powdered sugar and vanilla.  (Start the mixer on low or the powdered sugar will fly out of the bowl!)  Beat until it’s creamy.

Take out 1 cup of the frosting to another bowl.  Beat in 1/4 cup of the raspberries with the mixer to make the filling.

To put the cake together, set the first layer on a pretty plate and top with half of the filling. Then set the second layer on top and cover with the second half of the filling.  Top that with the third layer.

Spread the white frosting from the original bowl on the top and sides of the cake.  Then pat the coconut all over the sides and top of the cake.  (this is trickier than it sounds!)

Garnish with the leftover raspberries, daisies and leaves.  So pretty!

17 thoughts on “Coconut Cake with Raspberry Filling

  1. Oh my goodness! Coconut cake is one of my faves and can you believe not one of men in this house likes it?? What is wrong with them Rhonda?? I have to admit I sometimes buy a slice at Magnolia Bakery but it is very $$ ($6/a slice if I recall). I will have to try your version. -Kat

    • Well, if you make it Kat– you’ll have it all to yourself! What desserts do they really like?? One year for his birthday, I asked Larry what I should “bake” and he wanted banana splits! oh well. Happy summering there! xox

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