Easy Coconut Cake with Raspberry Filling

finished coconut cake on a glass cake pedestal with plates and a jar of coconut to the side.

4.93 from 13 votes

Easy Coconut Cake with Raspberry Filling

This beautiful and easy coconut cake is perfect for a holiday or Easter celebration. Two moist white cake layers are filled with raspberry preserves then iced with a simple coconut spread.

Course Dessert

Cuisine American

Chill Time 4

Servings people

Calories 399kcal

Author Lisa B.

Ingredients

1 package (18-1/4 ounces) white cake mix be sure you also have the ingredients called for on the cake mix box.
1/3 cup raspberry preserves
1 cup sour cream
1 cup sugar
1 1/2 cups flaked coconut divided
8 ounce tub frozen whipped topping thawed

Instructions

Prepare and bake cake mix according to package directions in two 8-in. round baking pans. Cool the cake in the pans for 10 minutes before removing then to wire racks to cool completely.
When cool, spread the raspberry preserves over the top of one of the cake layers to within 1/2 inch of the edge. Place the second layer over the first.
For the icing, combine the sour cream and sugar in a large bowl until the sugar is dissolved. Stir in ¾ cup of the coconut. Gently fold in the whipped topping.
Spread the frosting over the top and sides of the cake. Sprinkle the remaining ¾ cup of coconut over the top and sides of the cake.
Cover and refrigerate the cake for at least 4 hours, preferably overnight, to allow the frosting to set.

Video

Notes

Storage. Store the coconut cake covered in the refrigerator. I like this cake saver with a locking lid because it prevents my cake from drying out. The cake can be made up to two days ahead of time. It should be eaten within 4-5 days.

Freezing. Leftover coconut cake can also be frozen. I recommend cutting the cake into manageable portions. Let the pieces freeze first, then wrap the frozen pieces in a layer of plastic wrap followed by a layer of aluminum foil. Eat the frozen coconut cake within three months.

Nutrition