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!
The Thankful Heart 
Your cake is so pretty…it certainly says “summer”. I’m sure it was as good as it looks.
Your cake looks gorgeous and I am glad you had such a lovely 4th July Rhonda. We have had our warmest summer since 1976. It has been terrific. X 🌼
Looks absolutely gorgeous I must say. So very pretty.
If only I could make a cake so lovely… I’m sure it was absolutely delicious!
Raspberry filling is the perfect choice for a coconut cake 😀
You are right. It certainly is pretty. And sounds very easy to make and put together. Wishing for you cooler weather.
Wow that cake looks amazing Rhonda!!
What a beautiful cake! Too pretty to eat!
109?! Yikes!
The potluck sounds fun and this looks beautiful though. Coconut and berries have sounded especially good to me, no joke.
That coconut cake looks dreamy! 109 degrees – I am sorry. The summer heat can be miserable, but your coconut cake will make up for it. 😉
Ha ha! I hope so! Loved your post of saving time–great breakfast ideas.
Thanks Rhonda! Your yummy-looking recipes are right up my alley. My kids will love the chicken parm.
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
I just love the way you styled this cake! So gorgeous and so perfect for a summer party.
Such a pretty cake! Just love coconut and raspberries!
Me too Ursula. I go a little berry crazy this time of year. Loved your raspberry coconut tarts– on my list to make for friends this summer! thanks. xoxo