Coconut Raspberry Cake

I’ve been asked for the recipe for this cake SO MANY TIMES since I first posted the picture on my Instagram. So here it is! It’s free of gluten, dairy, and nuts except for coconut.

Yasmine’s Coconut Raspberry Cake


  • 1 box King Arthur’s Yellow Cake Mix (gluten free)
  • 4 eggs
  • 1/4 cup oil (I know what the box says but I like the texture better this way)
  • 2/3 cup coconut or rice milk (you can use regular milk or almond milk if you like) 

Whip the ingredients together till well mixed. Pour into two greased 9″ cake pans and bake until top is golden and springs back from the touch. Remove, cool, thoroughly.


(I use shortening or the Earth Balance’s coconut spread, the only margarine I can use, but you can use butter or other margarine).

  • 2 cups shortening/butter/margarine
  • 6 cups powdered sugar
  • 1 tbsp raspberry extract
  • 1/3 cup framboise liqueur (I use Chateau Monet)

Beat shortening until very fluffy.
Add 2 cups powdered sugar and beat well.
Add liqueur and extract, beat well.
Add powdered sugar, 1 cup at a time, until light and fluffy and the consistency you like.

Filling: 1 jar of seedless raspberry jam (I prefer Crofters brand). Put into small bowl and whip until easy to spread.

You will also need: 1 12-oz package of sweetened, shredded coconut.


  • Place one thoroughly cooled layer of cake on the serving platter/cake stand.
  • Spread evenly with about a 1/4″ layer of buttercream.
  • Spread 1/2 the jam over the buttercream, swirling.
  • Place second layer of cake on top of bottom layer.
  • Use skewers to hold firmly.
  • Coat entire cake with a thin layer of the buttercream.
  • Set in freezer for one-half hour to firm up.
  • Frost cake with more icing to your liking.
  • Gently press handfuls of coconut to cover.
  • Chill until time to serve.

This cake always vanishes when I make it for company–people love it, and even though I love chocolate, it’s become my favorite cake to make. One other tip I’ll give you–I wear non-latex disposable gloves when pressing the coconut to the cake. It keeps the frosting from trying to stick to your hands.

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Recipe Corner: Raspberry Coconut Cake
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