Coconut Cake with Raspberry Filling and Mascarpone Whipped Cream

Rated 5.0 stars by 1 users

Cuisine

American

Servings

12–16

Prep Time

30-45 minutes

Cook Time

30 minutes

Coconut cake with raspberry filling and mascarpone whipped cream is a delightful dessert, known for its soft, moist texture and subtle coconut flavor, enhanced by sweetened coconut flakes. The cake is complemented by a sweet raspberry filling and a light, creamy mascarpone whipped cream frosting. Its perfect balance of flavors makes it a favorite for any occasion, whether for a celebration or just a simple treat. Storage Tips:

Refrigerator (up to 5 days):

Cover with plastic wrap or store in an airtight container. Let sit at room temperature for 30 minutes before serving for the best texture and flavor.

Freezer (up to 3 months):

Wrap individual slices or the whole cake in plastic wrap and foil. Place in an airtight container or freezer bag. Thaw overnight in the fridge, then bring to room temperature before serving.w the cake in the refrigerator overnight, then bring it to room temperature before serving.

Ingredients

Coconut Cake

250 grams of self-rising flour
300 grams of sugar
250 grams of 2% milk
4 eggs
1 ½ tsp of coconut extract
1 ½ tsp of vanilla extract
115 grams of butter
3 tbsp vegetable oil
1/4 tsp of baking powder
1/4 tsp of salt
100 grams of sweetened coconut flakes

Raspberry Filling

335 grams of raspberries (mashed)
3 tbsp of sugar
1 tbsp of lemon juice

Mascarpone Whip Cream Frosting

350 grams of heavy whipping cream (1 ½ cup)
150 grams powdered sugar (1 ½ cup)
½ tsp of vanilla extract
1/4 tsp of coconut extract
220 grams of mascarpone cheese (8 oz. container)
¼ tsp of vanilla bean paste (Trader Joe’s Vanilla Bean Paste, optional)

Directions

Making Coconut Cake

Preheat the oven to 350°F (convection bake).
Grease two 8-inch round cake pans with Baker Joy’s non-stick baking spray and line the bottom with parchment paper.
Crack 4 eggs into a measuring pitcher and set aside to reach room temperature.
In another measuring pitcher, combine milk and butter, then set aside.
Sift the self-rising flour, baking powder, and salt into a bowl. Whisk to combine.
Sift the sugar into a separate bowl.
Attach the whisk to a stand mixer and mix the eggs on speed 2 until blended.
Add sugar and increase to speed 8. Mix for 7 minutes until light and fluffy.
Meanwhile, heat the milk and butter in the microwave for 2 minutes. Stir until melted; set aside.
Reduce mixer speed to “Stir.” Add the flour mixture to the egg mixture and mix until just combined. Do not overmix.
Reheat the milk/butter mixture for 1.5 minutes. Stir in vanilla extract, coconut extract, and vegetable oil.
Add 3 scoops of the batter into the hot milk mixture. Whisk until combined. Pour this mixture back into the main batter. Mix briefly on “Stir,” then fold gently with a spatula.
Add coconut flakes and gently fold again.
Divide batter evenly into pans. Wrap with damp cake strips and bake for 30 minutes.

Cool and Slice the Cake

Let cakes cool in the pans for 10–15 minutes, then run a spatula around the edges and invert onto a cooling rack.
Once cool, cut each cake in half horizontally using a cake leveler.
If assembling later, wrap layers in plastic wrap. Otherwise, cool completely before frosting.

Make the Mascarpone Whipped Cream

Sift powdered sugar into a bowl.
In a stand mixer, beat mascarpone on speed 6 for 3–5 minutes until fluffy.
Lower to speed 4. Gradually add heavy cream, then powdered sugar.
Add vanilla extract, coconut extract, and vanilla paste (if using).
Increase to speed 8 and whip until light and airy.

Making Raspberry Filling

Mash raspberries using a ricer or fork.
Stir in sugar and lemon juice until well combined.

Assembling the Cake

Place a 10" cake board on a turntable. Add a small amount of frosting to anchor the first cake layer.
Use half of the frosting for layering and crumb coating. Divide raspberry filling into three equal portions.
For each layer: pipe a layer of frosting, spread evenly, pipe a border, then fill with raspberry filling. Repeat for the next two layers.
Apply a thin crumb coat to the entire cake and refrigerate for 15–20 minutes.
Use the remaining frosting to cover and smooth the cake. Garnish with fresh raspberries and dust the top with powdered sugar.

Recipe Video

@everchangingeats Coconut cake with raspberry filling and mascarpone whipped cream 🥥 I made this for a recent event, and it was the perfect sweet treat! Recipe below and bio link. Ingredients: Coconut Cake 250 grams of self-rising flour 300 grams of sugar 250 grams of 2% milk 4 eggs 1 ½ tsp of coconut extract 1 ½ tsp of vanilla extract 115 grams of butter 3 tbsp vegetable oil 1/4 tsp of baking powder 1/4 tsp of salt 100 grams of sweetened coconut flakes Raspberry Filling 335 grams of raspberries (mashed) 3 tbsp of sugar 1 tbsp of lemon juice Mascarpone Whip Cream Frosting 350 grams of heavy whipping cream (1 ½ cup) 150 grams powdered sugar (1 ½ cup) ½ tsp of vanilla extract 1/4 tsp of coconut extract 220 grams of mascarpone cheese (8 oz. container) ¼ tsp of vanilla bean paste (Trader Joe’s Vanilla Bean Paste, optional) Directions: Making Coconut Cake 1. Preheat the oven to 350°F (convection bake). 2. Grease two 8-inch round cake pans with Baker Joy’s non-stick baking spray and line the bottom with parchment paper. 3. Crack 4 eggs into a measuring pitcher and set aside to reach room temperature. In another measuring pitcher, combine milk and butter, then set aside. 4. Sift the self-rising flour, baking powder, and salt into a bowl. Whisk to combine. 5. Sift the sugar into a separate bowl. 6. Attach the whisk to a stand mixer and mix the eggs on speed 2 until blended. 7. Add sugar and increase to speed 8. Mix for 7 minutes until light and fluffy. 8. Meanwhile, heat the milk and butter in the microwave for 2 minutes. Stir until melted; set aside. 9. Reduce mixer speed to “Stir.” Add the flour mixture to the egg mixture and mix until just combined. Do not overmix. 10. Reheat the milk/butter mixture for 1.5 minutes. Stir in vanilla extract, coconut extract, and vegetable oil. 11. Add 3 scoops of the batter into the hot milk mixture. Whisk until combined. Pour this mixture back into the main batter. Mix briefly on “Stir,” then fold gently with a spatula. 12. Add coconut flakes and gently fold again. 13. Divide batter evenly into pans. Wrap with damp cake strips and bake for 30 minutes. Cool and Slice the Cake 1. Let cakes cool in the pans for 10–15 minutes, then run a spatula around the edges and invert onto a cooling rack. 2. Once cool, cut each cake in half horizontally using a cake leveler. If assembling later, wrap layers in plastic wrap. Otherwise, cool completely before frosting. Make the Mascarpone Whipped Cream 1. Sift powdered sugar into a bowl. In a stand mixer, beat mascarpone on speed 6 for 3–5 minutes until fluffy. 2. Lower to speed 4. Gradually add heavy cream, then powdered sugar. 3. Add vanilla extract, coconut extract, and vanilla paste (if using). 4. Increase to speed 8 and whip until light and airy. Making Raspberry Filling 1. Mash raspberries using a ricer or fork. 2. Stir in sugar and lemon juice until well combined. Assembling the Cake 1. Place a 10" cake board on a turntable. Add a small amount of frosting to anchor the first cake layer. 2. Use half of the frosting for layering and crumb coating. Divide raspberry filling into three equal portions. 3. For each layer: pipe a layer of frosting, spread evenly, pipe a border, then fill with raspberry filling. Repeat for the next two layers. 4. For each layer: pipe a layer of frosting, spread evenly, pipe a border, then fill with raspberry filling. Repeat for the next two layers. 5. Apply a thin crumb coat to the entire cake and refrigerate for 15–20 minutes. 6. Use the remaining frosting to cover and smooth the cake. Garnish with fresh raspberries and dust the top with powdered sugar. Enjoy! #coconutcake #cake #coconut #masrcapone #whippedcream #mascarponewhippedcream #frosting #raspberry #raspberryfilling #baking #sweet #sweettooth #leftovers #gathering ♬ Soft - The Pianist & D'Michel leb