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The Ultimate Southern Coconut Cake with Raspberry Filling by Tessa Huff

We are thrilled to welcome back our esteemed contributor, Tessa Huff, who graces us today with an exquisite new cake creation that promises to captivate your senses. Prepare to indulge in her truly special Coconut Cake recipe!

For too long, coconut has been pigeonholed, forever linked to tropical paradises and flavor profiles dominated by pineapple and mango. While those combinations are undeniably delightful, the true versatility and beautiful textures of coconut extend far beyond the sun-drenched beach. With its creamy essence and delicate flakes, coconut offers a world of culinary possibilities that deserve to be explored and celebrated in a myriad of contexts.

Embracing the Timeless Charm of Southern Coconut Cake

A true classic, the old-fashioned coconut cake holds a cherished place in Southern culinary tradition. There’s an undeniable nostalgia embedded in every generous slice of this velvety butter cake, lavishly adorned with rich, tangy cream cheese frosting. The delicate, fluffy flakes and the deep, creamy flavors evoke a sense of warmth and comfort, transforming a simple dessert into a truly soulful experience. It’s the ultimate comfort food, reimagined for your sweet tooth.

This rustic yet elegant dessert boasts incredible versatility. It can be dressed down for a spontaneous weekday indulgence, offering a moment of pure bliss after a long day. Alternatively, elevate its presentation with a scattering of fresh florals, transforming it into a stunning centerpiece perfect for a spring bridal shower, an Easter gathering, or any celebration that calls for a touch of refined charm. Envision sharing this delightful cake on a sun-drenched patio, paired with a tall glass of sweet tea and the joyous laughter of cherished friends – it truly embodies pure happiness.

Tessa Huff’s Whimsical and Classic Spring Coconut Cake

With the vibrant energy of Spring as her muse, Tessa Huff embarked on a mission to craft a coconut cake that is both whimsical and classically timeless. The result is a masterpiece: a tender, velvety butter cake meticulously developed with the richness of coconut milk, ensuring every bite is moist and flavorful. This exquisite cake forms the perfect canvas for her signature coconut cream cheese frosting, a luxurious topping that strikes an ideal balance between sweet and tangy.

To infuse a burst of freshness and a delicate counterpoint to the creamy cake, Tessa thoughtfully incorporated a tangy red raspberry filling. This vibrant addition provides just the right amount of sweetness and a pop of color, making each forkful an exciting blend of textures and tastes. For the exterior, Tessa opted for the largest, most ethereal coconut flakes she could source, leaving them untoasted to preserve their pristine, light-as-a-feather appearance. The breathtaking two-tier presentation, generously coated in these heavenly flakes, ensures this cake stands out as a magnificent centerpiece, whether gracing a lavish dessert buffet or an elegant brunch spread.

The Perfect Southern Coconut Cake Recipe

This detailed recipe by Tessa Huff guides you through creating a show-stopping coconut cake with layers of moist cake, a vibrant raspberry filling, and a luscious cream cheese frosting, all generously coated in delicate coconut flakes. Follow these steps for a truly unforgettable baking experience.

For the Velvety Coconut Cake Layers:

1/2 cup (1 stick) unsalted butter, softened to room temperature
1/2 cup coconut oil (ensure it’s softened or liquid for easier blending)
2 cups granulated sugar
3 large whole eggs, at room temperature
3 large egg whites, at room temperature
1 teaspoon pure vanilla bean paste (or vanilla extract for a lighter color)
1 teaspoon coconut extract, to amplify the coconut flavor
3 cups sifted cake flour, for a tender crumb
1 tablespoon baking powder, for lift
3/4 teaspoon fine sea salt
3/4 cup unsweetened coconut milk (full-fat for richness)
1/2 cup whole milk, at room temperature

Instructions for the Cake:

Prepare Your Workspace: Preheat your oven to a steady 350°F (175°C). Prepare your cake pans by greasing and flouring them, or lining them with parchment paper circles. You will need three 6-inch round cake pans and one 8-inch square cake pan for this recipe. Set them aside.
Combine Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, and salt. Sifting ensures there are no lumps and that these leavening agents are evenly distributed, leading to a perfectly textured cake. Set this mixture aside.
Cream Fats: In the bowl of an electric stand mixer fitted with the paddle attachment, combine the softened unsalted butter and coconut oil. Beat on medium speed until well combined and smooth, about 1-2 minutes.
Add Sugar and Lighten: Gradually add the granulated sugar to the butter and coconut oil mixture. Increase the mixer speed to medium-high and beat for 3-5 minutes, or until the mixture becomes light, fluffy, and pale in color. This creaming process incorporates air, which is crucial for a tender cake.
Incorporate Eggs and Extracts: Reduce the mixer speed to medium-low. Add the whole eggs one at a time, mixing well after each addition. Then, add the egg whites, vanilla bean paste, and coconut extract. Mix until just combined.
Scrape the Bowl: Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl thoroughly. This ensures all ingredients are fully incorporated and prevents any unmixed batter.
Alternate Wet and Dry: With the mixer on low speed, begin adding the dry ingredient mixture and the milks (coconut milk and whole milk) in alternating batches. Start and end with the dry ingredients. A typical pattern is: 1/3 dry ingredients, 1/2 milks, 1/3 dry ingredients, remaining 1/2 milks, then remaining 1/3 dry ingredients. Mix only until just combined after each addition. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake.
Bake to Perfection: Divide the prepared cake batter evenly among your greased and floured pans. Bake for approximately 22-24 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The cakes should be lightly golden and spring back when gently touched.
Cooling: Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for about 10-15 minutes before inverting them onto the rack to cool completely. Ensure cakes are completely cool before frosting.

For the Luscious Coconut Cream Cheese Frosting:

1/2 cup (1 stick) unsalted butter, softened
1/2 cup (4 oz) cream cheese, softened (full-fat block cream cheese works best)
3 1/2 – 4 cups confectioners’ sugar, sifted, plus more if needed
2-4 tablespoons unsweetened coconut milk or cream, for desired consistency
1/2 teaspoon pure vanilla bean paste (or vanilla extract)

Instructions for the Frosting:

In the bowl of an electric mixer fitted with the paddle attachment, beat the softened butter and cream cheese on medium speed until light, fluffy, and completely smooth. This should take about 2-3 minutes. Gradually add the sifted confectioners’ sugar, starting with 3 1/2 cups, mixing on low speed until combined, then increasing to medium until smooth. Incorporate the vanilla bean paste and 2 tablespoons of coconut milk or cream. Beat on medium speed until the frosting is creamy and spreadable. If you prefer a thinner consistency, gradually add more coconut milk (up to 4 tablespoons total), one teaspoon at a time. If the frosting is too thin, add more sifted confectioners’ sugar until your desired consistency is achieved.

To Assemble Your Stunning Coconut Cake:

Gather your ingredients for assembly:

Cooled Coconut Cake layers
Prepared Coconut Cream Cheese Frosting
High-quality Raspberry Fruit Preserves (about 1 cup)
Plenty of large, unsweetened Coconut Flakes (about 4-6 cups)
Fresh flowers for decoration (optional)
Cake board or serving stand
Piping bag fitted with a plain, round piping tip
Offset spatula
Cake ring (3-4 inch diameter)

Assembly Steps:

Prepare the 6-inch Layers: Carefully de-pan the three 6-inch cake layers. Using a serrated knife or a cake leveler, trim the tops of each cake to create perfectly level surfaces. This ensures a stable and beautiful tiered cake.
Cut the Mini Layers: Gently run a knife around the edges of the 8-inch square cake in its pan to loosen it, then carefully unmold the cake onto a clean cutting board. Using a 3-4 inch cake ring (or a large round cookie cutter), cut out three smaller circular cake layers from the square cake. These will form your mini top tier.
Stack and Frost the Base Tier (6-inch cake): Place one of the 6-inch round cake layers onto your chosen cake board or serving stand. Fill your piping bag with the coconut cream cheese frosting. Pipe a sturdy dam of frosting around the top edge of this cake layer. This dam will act as a barrier to hold the fruit filling. Generously fill the center of the frosting dam with raspberry preserves. Carefully place the second 6-inch cake layer on top, aligning it perfectly, and repeat the frosting dam and raspberry filling process. Place the third and final 6-inch cake layer on top.
Crumb Coat and Frost the Base Tier: Apply a thin layer of coconut cream cheese frosting all over the entire 6-inch cake, creating a crumb coat. This seals in any loose crumbs. Chill the cake in the refrigerator for 15-20 minutes until the crumb coat is firm. Once chilled, apply a generous, even layer of the remaining cream cheese frosting to the sides and top of the 6-inch cake.
Adorn with Coconut Flakes (Base Tier): While the frosting is still fresh, gently press the large coconut flakes onto the sides and top of the 6-inch cake. You can do this by picking up handfuls of flakes and pressing them against the frosted sides, or by cupping the cake in your hand and rotating it over a bowl of flakes. Don’t worry about achieving a perfectly smooth frosted surface beneath the flakes, as they will cover any imperfections.
Assemble and Frost the Mini Top Tier: Repeat steps 3, 4, and 5 with your three smaller cake layers. Place one small layer on a separate small cake board (or directly on the larger cake if you are confident with placement). Pipe a frosting dam, fill with raspberry preserves, and stack the remaining two mini layers, repeating the filling process. Crumb coat, chill, and then frost with a final layer of coconut cream cheese frosting. Cover this mini cake completely with coconut flakes.
Final Assembly and Decoration: Once both tiers are fully assembled and covered in coconut flakes, carefully transfer the mini top tier onto the center of the 6-inch round cake. An offset spatula or cake lifter can be helpful here. For a truly enchanting presentation, decorate the cake with fresh flowers, placing them artfully around the base of the top tier and possibly on the very top.

NOTE : For easy and clean serving, it is highly recommended to gently remove the top tier of the cake using an offset spatula before slicing and serving the bottom tier. This ensures each slice maintains its beautiful presentation.

Tips for Success & Variations:

Room Temperature Ingredients: Ensure all cold ingredients like butter, cream cheese, eggs, and milk are at proper room temperature. This is crucial for creating a smooth, emulsified batter and frosting.
Sifting Flour: Don’t skip sifting the cake flour! It helps to aerate the flour and remove any lumps, contributing to the cake’s light and tender texture.
Don’t Overmix: Overmixing the batter after adding the flour can lead to a tough cake. Mix only until the ingredients are just combined.
Coconut Flavor Boost: For an even more intense coconut flavor, you can gently toast a small portion of your coconut flakes and sprinkle them between the cake layers along with the raspberry preserves, or use them as a garnish.
Storage: Store the assembled coconut cake in an airtight container in the refrigerator for up to 3-4 days. Allow it to come to room temperature for about 30 minutes before serving for the best flavor and texture.
Presentation: Beyond fresh flowers, consider edible pearls, sprigs of mint, or a dusting of powdered sugar to enhance the cake’s visual appeal.

Conclusion: A Taste of Southern Hospitality

This Southern Coconut Cake with its delicate raspberry filling and rich cream cheese frosting is more than just a dessert; it’s an experience. Tessa Huff has truly crafted a recipe that brings together classic charm with a whimsical touch, perfect for any occasion, especially those joyful spring celebrations. We encourage you to try this recipe, gather your loved ones, and create sweet memories around this magnificent centerpiece. Happy baking!

YOU MAY ALSO ENJOY MORE DELICIOUS CAKE RECIPES BY TESSA HUFF:

My Raspberry Earl Grey Cake
My Lemon Meringue Cake
My Orange Creamsicle Cake
My Banana Choco Hazelnut Cake
My Rose Buttercream Cake