Raspberry Coconut Cake Recipe (2024)

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5 from 8 votes

1 hour hour

by Marly

Updated 9/11/22

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Everything from the moist cake to the creamy filling in this raspberry coconut cake recipe will have you coming back for more. Make this simple, indulgent cake for a special occasion like a birthday or even a fun weeknight surprise!

If you’ve got a party coming up, you’ll want to try my vegan cheeseball or even my chocolate coconut macaroons, too.

Have you ever had a day where you’ve indulged yourself in one of your favorite childhood treats and then felt disappointed that it wasn’t as good as you remembered?

I used to love raspberry zingers, but I’ve decided this cake tastes better. Yes, I pulled out all the stops for this vegan raspberry coconut cake. It’s easy to make and oh-so-delicious!

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What Makes This Recipe Shine?

Coconut milk is added to the cake, making it moist, dense, and delicious
Cashew cream combined with raspberries makes the perfect filling between the cake layers
Coconut frosting is rich and creamy and adds a dramatic finish to this stunning cake.

I didn’t set out to make a vegan dessert to rival my favorite childhood comfort food, but it worked out well.

One of the first recipes I posted on this site was my Coconut Cake, and it seemed a perfect choice to revisit. Once that decision was made, it really was only a matter of time before raspberry filling came to mind.

There’s nothing like a raspberry-filled coconut cake. The flavors are the best!

Key Ingredients

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe, including substitution ideas:

Vegan Butter — Use storebought dairy-free butter like Earth Balance or make your ownvegan butter.
Granulated sugar
Coconut milk — You’ll need a 13.5oz canof full-fat coconut milk or coconut cream. Look at the ingredients and make sure it has at least 12 grams of fat.
Apple cider vinegar
Vanilla extract
Coconut extract
Flour — I recommend all-purpose flour.
Baking powder + baking soda
Salt
Raw cashews — I buy these at the health food store or online.
Raspberries — You can use fresh or frozen.
Coconut oil — Use either refined or virgin coconut oil or substitute vegan butter.
Agave nectar — Or substitute maple syrup.

How to Make Raspberry Coconut Cake

Ready to make a coconut cake with raspberry filling? It’s easy and delicious!

Cream the vegan butter and sugar until light and fluffy.
Add the coconut milk, vinegar, and extracts. Beat 2 to 3 minutes, until light and fluffy.
Mix the dry ingredients from the flour to the salt.
Pour flour mixture into the whipped butter mixture and beat on low speed until just mixed.
Pour batter into prepared pans.
Bake for 25 to 30 minutes or until done.
Cool cakes in pans for 10 minutes, then invert cakes onto cooling racks.
Top the bottom cake with raspberry filling.
Add the second cake and top with coconut frosting.
Top frosted cake with flaked coconut.

Here’s more detailed step-by-step instructions.

Step One: Cream the Butter and Sugar

Use an electric mixer to cream together the vegan butter and sugar. You want them to be nice, light, and fluffy. This helps aerate the butter and creams the sugar into the butter as well.

Step Two: Add Coconut Milk

Next, add the coconut milk, vinegar, vanilla, and coconut extract. Beat until light and fluffy, approximately 2 to 3 minutes.

Step Three: Whisk Together Flour Mixture

In a separate bowl, mix the flour, baking powder, baking soda, and salt. Whisk until combined. Pour flour mixture into the whipped butter mixture.

Beat on low speed until just mixed.

Step Five: Pour + Bake

Divide the batter equally among prepared pans. Level the batter in each pan by holding it 3 or 4 inches above a counter and dropping it flat onto the counter. Do this several times to release air bubbles and to ensure a more level baked cake.

Step 5: Make the Raspberry Filling

To make the raspberry filling, drain the soaked cashews, and place them in a blender or a food processor. Pulse for several seconds, using a spatula to push down ingredients from the side of the bowl in between pulses.

Next, add the agave nectar. Continue pulsing and scraping the bowl until the cashews are relatively smooth.

Add the vegan butter (or coconut oil) and raspberries and pulse again in short bursts, scraping the sides of the bowl as needed. Continue until the mixture is creamy. Add coloring as necessary. Refrigerate.

Top your finished cake with vegan vanilla frosting and coconut flakes. Or go gorgeous with this delicious vegan raspberry frosting.

Storage Tips

Store the entire cake in a cake storage container or individual slices in an airtight container. It will keep at room temperature for 2 to 3 days. Store it in the fridge for up to 7 days. Or store it in the freezer for up to 2 months.

More Coconut Desserts

If you like this coconut raspberry cake, you’ll want even more coconut desserts to try:

Vegan Coconut Cake

55 mins total

Vegan Coconut Balls

30 mins total

Bounty Overnight Oats

20 mins total

Vegan Samoas

25 mins total

That’s it for this raspberry coconut cake. Enjoy!

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Raspberry and Coconut Cake

You'll want to pull out all the stops for this love-filled raspberry coconut cake. A crowd-pleaser for sure!

5 from 8 votes

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Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 16

Calories: 529kcal

Author: Marly McMillen

Ingredients

For the Coconut Cake:

▢ 1 cup vegan butter , melted
▢ 1 ¾ cups granulated sugar
▢ 13.5 oz can full fat coconut milk (see notes)
▢ 1 tablespoon apple cider vinegar
▢ 1 teaspoon vanilla extract
▢ 1 teaspoon coconut extract
▢ 3 cups all-purpose flour
▢ 2 teaspoons baking powder
▢ 1 teaspoon baking soda
▢ ½ teaspoon salt

For the Raspberry Cashew Cream Filling:

▢ 1 cup raw cashews , soaked in water for 2 hours
▢ 1 cup raspberries (fresh or frozen)
▢ 1 tablespoon coconut oil (or vegan butter)
▢ ¼ cup agave nectar

For the Coconut Frosting:

▢ ½ cup vegan butter
▢ 3 cups powdered sugar
▢ 1 teaspoon coconut flavoring
▢ 2 to 3 tablespoons soymilk
▢ Topping: ½ cup flaked coconut
▢ Optional coloring. To make the filling or the frosting pink, you can use pink food coloring, a drop or two of beet juice or juice from one or two raspberries.

Instructions

For the Coconut Cake:

Preheat your oven to 350°F/175°C. Grease and flour two (or three) 9-inch cake pans.
Using an electric mixer, cream together vegan butter and sugar until light and fluffy. Next, add the coconut milk, vinegar, vanilla, and coconut extract. Beat until light and fluffy, approximately 2 to 3 minutes.
In a separate bowl, mix together the flour, baking powder, baking soda, and salt. Whisk until combined. Pour flour mixture into the whipped butter mixture. Beat on low speed until just mixed.
Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above the counter, then dropping it flat onto the counter. Do this several times to release air bubbles and assure a more level cake.
Bake for 25 to 30 minutes or until done. Cool in pans for 5 to 10 minutes. Invert cakes onto cooling racks.
Once the cakes have cooled, place the bottom cake layer on a plate and top with Raspberry filling (recipe below). If you have prepared 3 cakes, then place the second cake on top of the raspberry filling and top it with additional raspberry filling. Top that with the final cake.
Ice the entire cake with Coconut Frosting, being careful not to tear the cake when spreading the frosting over it. I use a butter knife dipped in warm water to help the frosting spread more easily.
Top frosted cake with flaked coconut.

For the Raspberry Cashew Cream Filling:

Drain the soaked cashews and place them in a blender or food processor. Pulse for several seconds. Use a spatula to push down ingredients from the side of the bowl and pulse again. Next, add the agave nectar. Continue pulsing and scraping the bowl until the cashews are relatively smooth.
Next, add the coconut oil and raspberries and pulse again in short bursts, scraping the sides of the bowl as needed. Continue until the mixture is creamy. Add coloring as necessary. Refrigerate.

For the Coconut Frosting:

In a mixing bowl, combine the coconut oil and powdered sugar. Using either a hand-held mixer or a stand mixer, beat on low speed until the powdered sugar is combined, gradually increasing speed up to medium. Mix on medium until light and fluffy. Add the coconut flavoring and mix again until combined.
Next add the soymilk, one tablespoon at a time until you reach a desired, spreadable consistency. I like to be able to easily spread the frosting over the top of my cake so I usually use 3 tablespoons soymilk or vegan creamer.
For a pink frosting, add some coloring (either beet juice, raspberry juice, or pink food coloring) and mix it again until the color is distributed throughout the frosting.
Set aside until your cakes have completely cooled.

Recommended Equipment

Electric Mixer

Cake Pans

Food Processor

Spatula

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Notes

*Feel free to substitute corn starch for tapioca starch and some other gluten-free flour for the coconut flour if that’s not available to you…or too pricey!)

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Did you make this recipe?

Leave a rating below then tag @namelymarly on Instagram and hashtag it #namelymarly. I love seeing your creations!

This post was originally published in 2020 and was updated to include new photos, new text, and an updated recipe in 2021.