The Coconut Raspberry Greek Yogurt Layer Cake is a symphony of flavors and textures, combining the tropical sweetness of coconut with the tart zing of raspberries, all balanced with the creamy richness of Greek yogurt. This cake is not just a dessert; it’s a celebration on a plate, perfect for special occasions or as a luxurious treat for any day.
Each layer of this exquisite cake offers a new delight, from the fluffy, moist crumb of the cake itself to the tangy raspberry jam and the light, creamy frosting. It’s a cake that promises to impress both in appearance and taste, making it a must-try for anyone who loves to indulge in a bit of baking artistry.
Table of contents
Raspberry Coconut Cake Recipe
Ingredients
For the Cake:
- 3/4 cup cake flour
- 1/2 cup whole wheat flour (white whole wheat or whole wheat pastry flour works well)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 eggs (yolks and whites separated)
- 1/2 teaspoon cream of tartar
- 1 stick (8 tablespoons) unsalted butter, softened
- 1 1/4 cups sugar (light brown, granulated maple, or coconut sugar)
- 1 cup non-fat Greek yogurt
- 1 tablespoon vanilla extract
- 2 teaspoons coconut extract
For the Frosting:
- 1 package (8 ounces) Neufchatel cheese, softened
- 4 tablespoons unsalted butter, softened
- 1/2 cup sugar (light brown, granulated maple, or coconut sugar)
- 3 tablespoons Greek yogurt
- 1 teaspoon vanilla extract
For Assembly and Decoration:
- 1 1/2 cups sweetened flaked coconut
- 3/4 cup seedless raspberry jam (room temperature)
- 1 cup fresh raspberries
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Instructions
- Preparing the Cake:
- Preheat your oven to 350 degrees F. Arrange one rack in the center and another below it. Place a roasting pan filled with water on the lower rack.
- Grease two 9-inch deep cake pans and line them with parchment rounds.
- In a medium bowl, whisk together cake flour, whole wheat flour, baking powder, and salt. Set aside.
- Using a stand mixer or hand mixer with a whisk attachment, beat the egg whites and cream of tartar until soft peaks form (about 1 minute). Transfer to another bowl if using a stand mixer.
- Switch to a paddle attachment. Cream together butter and sugar until fluffy. Add egg yolks one at a time, beating well after each addition. Beat in Greek yogurt, vanilla, and coconut extract until the mixture is pale and mousse-like.
- Gently fold in the flour mixture and then the egg whites, being careful not to overmix.
- Divide the batter between the prepared pans and bake until a toothpick inserted in the center comes out clean (22 to 28 minutes). Let cool in pans for 15 minutes, then turn out onto a cooling rack.
- Making the Frosting:
- Beat Neufchatel cheese until smooth. Gradually add butter, then sugar, and beat until fluffy. Ensure the sugar is fully dissolved. Mix in Greek yogurt and vanilla extract. Chill the frosting for 20 to 40 minutes.
- Assembling the Cake:
- Cut each cake layer in half horizontally to create four layers. Place the first layer on a platter and spread with 1/4 cup raspberry jam. Repeat with the remaining layers, finishing with a layer of cake.
- Frost the top and sides of the cake, then gently press flaked coconut onto the frosting.
- Chill the cake for 40 minutes to an hour to set the frosting. Decorate with fresh raspberries before serving.
Prep Time: 1 hour 20 minutes | Cooking Time: 22 minutes | Total Time: 1 hour 42 minutes Kcal: 239 kcal | Servings: 16 servings
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Raspberry Coconut Cake FAQS
The shelf life of a coconut cake, when stored properly, is typically 3 to 4 days at room temperature. If refrigerated, it can last up to 1 week. To extend its freshness, keep it in an airtight container to prevent it from drying out or absorbing odors from the fridge.
The calorie content in a raspberry coconut cake can vary depending on the recipe and serving size. On average, a slice of homemade raspberry coconut cake may contain approximately 300 to 500 calories. For a more accurate count, it’s best to calculate based on the specific ingredients used in your recipe.
A raspberry cake, especially one with a moist filling or frosting, can last in the refrigerator for about 3 to 5 days. It should be stored in an airtight container to maintain its freshness and prevent it from absorbing other flavors from the fridge.
Raspberry cake filling typically consists of raspberries (fresh or frozen), sugar, and a thickening agent like cornstarch or pectin. Some recipes may also include lemon juice for tartness and additional flavor. The ingredients are usually cooked together until thickened, creating a jam-like consistency that’s perfect for layering in cakes.
Raspberry Coconut Cake
- Total Time: 1 hour 42 minutes
- Yield: 16 servings 1x
Ingredients
For the Cake:
- 3/4 cup cake flour
- 1/2 cup whole wheat flour (white whole wheat or whole wheat pastry flour works well)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 eggs (yolks and whites separated)
- 1/2 teaspoon cream of tartar
- 1 stick (8 tablespoons) unsalted butter, softened
- 1 1/4 cups sugar (light brown, granulated maple, or coconut sugar)
- 1 cup non-fat Greek yogurt
- 1 tablespoon vanilla extract
- 2 teaspoons coconut extract
For the Frosting:
- 1 package (8 ounces) Neufchatel cheese, softened
- 4 tablespoons unsalted butter, softened
- 1/2 cup sugar (light brown, granulated maple, or coconut sugar)
- 3 tablespoons Greek yogurt
- 1 teaspoon vanilla extract
For Assembly and Decoration:
- 1 1/2 cups sweetened flaked coconut
- 3/4 cup seedless raspberry jam (room temperature)
- 1 cup fresh raspberries
Instructions
- Preparing the Cake:
- Preheat your oven to 350 degrees F. Arrange one rack in the center and another below it. Place a roasting pan filled with water on the lower rack.
- Grease two 9-inch deep cake pans and line them with parchment rounds.
- In a medium bowl, whisk together cake flour, whole wheat flour, baking powder, and salt. Set aside.
- Using a stand mixer or hand mixer with a whisk attachment, beat the egg whites and cream of tartar until soft peaks form (about 1 minute). Transfer to another bowl if using a stand mixer.
- Switch to a paddle attachment. Cream together butter and sugar until fluffy. Add egg yolks one at a time, beating well after each addition. Beat in Greek yogurt, vanilla, and coconut extract until the mixture is pale and mousse-like.
- Gently fold in the flour mixture and then the egg whites, being careful not to overmix.
- Divide the batter between the prepared pans and bake until a toothpick inserted in the center comes out clean (22 to 28 minutes). Let cool in pans for 15 minutes, then turn out onto a cooling rack.
- Making the Frosting:
- Beat Neufchatel cheese until smooth. Gradually add butter, then sugar, and beat until fluffy. Ensure the sugar is fully dissolved. Mix in Greek yogurt and vanilla extract. Chill the frosting for 20 to 40 minutes.
- Assembling the Cake:
- Cut each cake layer in half horizontally to create four layers. Place the first layer on a platter and spread with 1/4 cup raspberry jam. Repeat with the remaining layers, finishing with a layer of cake.
- Frost the top and sides of the cake, then gently press flaked coconut onto the frosting.
- Chill the cake for 40 minutes to an hour to set the frosting. Decorate with fresh raspberries before serving.
- Prep Time: 1 hour 20 minutes
- Cook Time: 22 minutes
Nutrition
- Calories: 239