The BEST Raspberry and Coconut Cake Recipe

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Introducing our Raspberry and Coconut Cake – a delightful dessert that’s perfect for any occasion, whether it’s Easter brunch, a birthday celebration, or a simple family treat. This raspberry coconut cake is perfect for any time of the day and is sure to be love at first bite!

Square slices of Raspberry Coconut Cake

This raspberry coconut cake is moist, rich, and filled with flavours of coconut and raspberry. It’s a simplified version of a classic dessert, made with easy-to-find ingredients that come together to create a delicious treat.

In fact, what makes this sweet dessert recipe even better is how quick and easy it is to make. You don’t need to be an expert baker to whip up a cake that looks and tastes amazing. Plus, it’s budget-friendly, so you can enjoy it without breaking the bank.

It’s my family’s all-time favourite cake and we enjoy it any time of the day, especially as a dessert after dinner. It’s perfect with morning coffee or afternoon tea.

Whether you’re celebrating Christmas, Easter, or Mother’s Day, this Coconut and Raspberry Cake is the perfect way to add a sweet touch to any occasion. So go ahead, treat yourself to a slice and create wonderful memories with your loved ones.


Why this recipe works

This Coconut Raspberry Cake recipe is great because it’s simple to make and uses easy-to-find ingredients. It’s perfect for baking at home, even if you’re just starting to experiment with homemade foods. Plus, the mix of coconut and raspberry flavours makes it super tasty for everyone to enjoy. Perfect for morning or afternoon tea this cake will be love at first bite.

Ingredients to make Raspberry Cake

Since this is a cake recipe that requires baking, it’s important to have all the ingredients at room temperature. This ensures that the cake rises properly while baking, resulting in a soft and light texture.

  • Eggs: They help hold the cake together and make it fluffy.
  • Sugar: White sugar will be best as it doesn’t ruin the colour of the cake.
  • Vanilla extract: Gives the cake a nice flavour.
  • Natural yoghurt: Makes the cake moist and adds a bit of tanginess.
  • Oil: Keeps the cake soft and moist.
  • Flour: All-purpose or plain flour works well for this recipe.
  • Baking powder: Helps the cake rise and become fluffy.
  • Desiccated Coconut: Very finely shredded coconut flakes will add flavour and texture.
  • Raspberries: Adds a tangy taste and colour to the cake.


  • Eggs: You can substitute eggs with mashed bananas, applesauce, or a commercial egg replacer for a vegan option.
  • Sugar: You can substitute sugar with honey, maple syrup, or agave nectar for a natural sweetener option.
  • Vanilla extract: You can substitute vanilla extract with almond extract, lemon extract, or cinnamon for different flavour profiles.
  • Natural yoghurt: You can substitute natural yoghurt with Greek yoghurt, sour cream, or buttermilk for similar moisture and tanginess.
  • Oil: You can substitute oil with melted butter, applesauce, or mashed avocado for a healthier option.
  • Flour: You can substitute flour with whole wheat flour, almond flour, or gluten-free flour blend for dietary preferences.
  • Baking powder: You can substitute baking powder with baking soda and an acid like lemon juice or vinegar for leavening.
  • Coconut flakes: You can substitute coconut flakes with chopped nuts, rolled oats, or dried fruit for texture.
  • Raspberries: You can substitute raspberries with strawberries, blueberries, or blackberries for a different berry flavour.
Uncut Raspberry Coconut Cake on  parchment paper.


  1. Raspberry Coconut Cupcakes: Turn the cake recipe into cupcakes for individual servings. Simply divide the batter into lined cupcake tins and bake until a toothpick inserted into the centre comes out clean.
  2. Raspberry Coconut Loaf: Bake the cake batter in a loaf pan for a different shape. This is perfect for slicing and serving with tea or coffee.
  3. Lemon Raspberry Coconut Cake: Add lemon zest or lemon extract to the cake batter for a citrus twist. Pair the lemon flavour with the raspberries and coconut for a refreshing dessert.
Raspberry and Coconut Cake Recipe collage with the whole cake and the cake sliced in square pieces

Soft and fluffy, my raspberry coconut cake is a total match made in heaven, especially for those coconut enthusiasts out there (myself included). This cake is the perfect summer dessert, refreshing and filled with amazing flavours. I love that this cake recipe uses fresh fruits, allowing me to reduce the amount of sugar without compromising the taste.

How to make this cake recipe


  • 4 eggs
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 3 tbsp natural yogurt
  • 1/2 cup oil
  • 2 cups flour
  • 3 tsp baking flour
  • 1 cup coconut flakes
  • 200 gr raspberries


  • Preheat the oven to 180C/160Fan/350F/Gas mark 4.
  • In a bowl mix the eggs with sugar until the mixture becomes pale yellow and fluffy.
  • Add in the oil and continue to mix, then the yoghurt and vanilla extract.
  • Bring in the flour and baking powder
  • Using a spatula incorporate the coconut flakes.
  • Pour the batter into the lined tin 25×32 cm and level the surface.
  • Place the raspberries on the entire surface evenly, pressing them gently into the batter.
  • Bake for 45-50 minutes or until a skewer inserted into the middle of the cake comes out clean.
  • Let in cool completely and cut into your desired shapes.
  • Serve with a cup of tea or coffee.
  • Enjoy.

Tips for Success

Here are some tips for success when making this Raspberry Coconut Cake:

  • Use fresh raspberries: Fresh raspberries will provide the best flavour and texture for the cake. If using frozen raspberries, thaw and drain them well before adding them to the batter.
  • Toast the coconut flakes: Toasting the coconut flakes before adding them to the batter will enhance their taste and add a nice crunch to the cake.
  • Properly prepare the cake pans: Grease and flour them or line them with parchment paper to prevent the cake from sticking.
  • Don’t overmix the batter: Overmixing can lead to a dense and tough cake. Mix the batter just until the ingredients are combined.
  • Fold in the raspberries gently: Fold the raspberries into the batter gently to avoid breaking them apart. This will help ensure the even distribution of the raspberries throughout the cake.
  • Check for doneness: Use a toothpick inserted into the centre of the cake to check for doneness. If it comes out clean or with a few crumbs clinging to it, the cake is done.
  • Cool the cake properly: Allow the cake to cool in the pans for about 10 minutes before transferring it to a wire rack to cool completely. This will prevent the cake from breaking apart.
  • Store the cake properly: Store any leftovers in an airtight container or wrap them tightly with plastic wrap to keep the cake fresh.

By following these tips, you can ensure that your Raspberry Coconut Cake turns out perfectly every time!

Leftovers and Storage

After making the Raspberry Coconut Cake, let it cool completely. Wrap it with plastic wrap and store it in the refrigerator for up to 3 days. For longer storage, freeze individual pieces in plastic wrap or aluminium foil. When ready to eat, thaw it in the refrigerator overnight.

Recipe FAQS

  • Yes, you can use frozen raspberries. Just thaw and drain them before adding them to the cake batter.
  • Yes, you can use sweetened coconut flakes if you prefer a sweeter taste. Adjust the amount of sugar in the recipe accordingly to avoid making the cake too sweet.
  • To prevent the raspberries from sinking, toss them in a little flour before folding them into the batter. This will help them distribute evenly throughout the cake.
  • Yes, you can make the cake ahead of time. Store it in an airtight container or wrap it tightly with plastic wrap and refrigerate for up to 3 days. Alternatively, you can freeze the cake for longer storage.
  • Yes, you can omit the coconut flakes if you prefer. The cake will still be delicious without them.
  • You can use a gluten-free flour blend instead of regular flour to make this cake gluten-free. Make sure to check that all other ingredients used are also gluten-free.

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Square slices of Raspberry and Coconut Cake

Coconut and Raspberry Cake

Raspberry Coconut Cake, packed with juicy raspberries and coconut goodness. It's easy to make and tastes amazing! Perfect for sharing with family and friends.
5 from 15 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine European
Servings 12
Calories 285 kcal


  • Mixing bowls: For mixing the ingredients.
  • Whisk or electric mixer: For blending the ingredients together.
  • Measuring cups and spoons: For accurately measuring the ingredients.
  • Spatula: For folding in the dry ingredients and scraping the sides of the bowl.
  • Cake pan (25×32 cm): For baking the cake.
  • Parchment paper or baking spray: For lining the cake pan to prevent sticking.
  • Oven: For baking the cake.


  • 4 eggs
  • 1 cup 200 grams sugar
  • 1 tsp vanilla extract
  • 3 tbsp 45 ml natural yogurt
  • ½ cup 120 ml oil
  • 2 cups 250 grams flour
  • 3 tsp baking powder
  • 1 cup 75 grams coconut flakes
  • 200 grams raspberries


  • Preheat the oven to 180°C (350°F) and grease a 25×32 cm (10×12 inch) rectangular cake tin or line it with parchment paper for easy removal.
  • In a large mixing bowl, combine the eggs and sugar. Use a hand whisk or electric mixer to beat the mixture until it becomes pale yellow and fluffy, which usually takes about 3-5 minutes.
  • Gradually pour in the oil while continuing to mix, followed by the natural yogurt and vanilla extract. Blend everything together until well combined.
  • Sift the flour and baking powder into the bowl with the wet ingredients. Use a spatula to gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can result in a dense cake.
  • Next, gently fold in the coconut flakes until evenly distributed throughout the batter. The coconut will add a delicious texture and flavor to the cake.
  • Pour the batter into the prepared cake tin, spreading it out evenly with a spatula to create a smooth surface.
  • Arrange the fresh raspberries on top of the batter, distributing them evenly across the surface. Gently press the raspberries into the batter so that they adhere slightly.
  • Place the cake tin in the preheated oven and bake for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean.
  • Once baked, remove the cake from the oven and allow it to cool in the tin for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
  • Once the cake has cooled, use a sharp knife to cut it into your desired shapes, such as squares or rectangles.
  • Serve the Raspberry Coconut Cake with a steaming cup of tea or coffee for a delightful treat. Enjoy the moist, fluffy texture and burst of fruity flavor with each bite!


Step-by-Step Guide: You’ll find a helpful step-by-step guide to making this recipe on my blog. 
Substitutions & Twists: I’ve listed some great substitutions and variations in the post above so that you can customise the dish to your liking.
Storage: Cover it with plastic wrap and store it in the refrigerator for up to 3 days.
Tip 1: Room temperature ingredients: Utilize ingredients at room temperature for improved blending.
Tip 2: Proper mixing: Avoid overmixing the batter to prevent a dense cake.
Tip 3: Adding the fruits: Carefully, fold in the coconut flakes and raspberries to maintain their texture. 
Keyword baking, birthday cake, cake, coconut, dessert, Easter, Mother’s Day, raspberry


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