Name: Lemon Raspberry Coconut Layer Cake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 58 min
Cuisine: American
Ingredients: 2 ½ cups all purpose flour; 3 teaspoons baking powder; ½ teaspoon salt; 1 ¾ cups granulated sugar; ½ cup vegetable or canola oil; 2 large eggs (room temperature); 2 large egg whites (room temperature); 2 teaspoons pure vanilla extract; 1 generous teaspoon finely grated lemon zest; ⅔ cup full fat sour cream; ¾ cup milk (preferably whole or 2%, room temperature); 2 cups unsalted butter (softened, but still cool to the touch); 6-7 cups powdered sugar, sifted if lumpy (plus more if needed); 2+ tablespoons milk; 2½ teaspoons pure vanilla extract; 1 teaspoon finely grated lemon zest (or more, to taste); ½ cup raspberry jam (optional); 1 cup sweetened shredded coconut (optional garnish); fresh raspberries (optional garnish)

Jump to Recipe· 4.3 from 23 reviews

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If you are craving a dessert that perfectly balances bright citrus, sweet berries, and tropical flair, then this Lemon Raspberry Coconut Layer Cake Recipe is exactly what you need in your kitchen. Imagine tender layers of moist white cake infused with fresh lemon zest, slathered with a luscious, tangy lemon frosting, and enveloped in a whisper of shredded coconut. Every bite bursts with fruity freshness and a decadent creaminess, making it a show-stopping centerpiece for celebrations or simply a delightful indulgence for your afternoon tea. Once you try this Lemon Raspberry Coconut Layer Cake Recipe, it’s certain to become one of your all-time favorites.

Ingredients You’ll Need

A single round cake layer sits centered on a white plate, topped with a smooth layer of white cream spread evenly near the edges. Above the cream is a thick layer of bright red raspberry jam with visible seeds, covering the entire top surface except for a thin border of cream. The plate is placed on a white marbled surface, surrounded by blurred bowls containing cream and sugar. photo taken with an iphone --ar 4:5 --v 7

Gathering a handful of simple but essential ingredients is all it takes to create this luscious cake. Each component plays a starring role—from the all-purpose flour that forms the tender crumb to the fresh lemon zest that brightens the flavor, and the luscious raspberry jam that adds an irresistible fruity punch.

All-purpose flour (2 ½ cups): Provides structure and a tender crumb to the cake layers.
Baking powder (3 teaspoons): Helps the cake rise beautifully and stay light.
Salt (½ teaspoon): Balances the sweetness and enhances overall flavor.
Granulated sugar (1 ¾ cups): Sweetens the batter perfectly without overwhelming.
Vegetable or canola oil (½ cup): Keeps the cake moist and tender.
Large eggs and egg whites (2 eggs + 2 whites): Boosts richness and provides stability.
Pure vanilla extract (2 teaspoons): Adds warmth and depth to the flavor profile.
Freshly grated lemon zest (about 2 teaspoons total): Infuses a bright, fresh citrus note.
Full-fat sour cream (⅔ cup): Contributes moisture and a slight tang for richness.
Milk, preferably whole or 2% (¾ cup): Keeps the batter smooth and tender.
Unsalted butter (2 cups, softened): The star of the frosting, bringing creaminess and body.
Powdered sugar (6-7 cups, sifted): Creates a silky smooth frosting, adjustable for desired sweetness and consistency.
Raspberry jam (½ cup, optional): Adds a luscious layer of berry-sweetness between cake layers.
Sweetened shredded coconut (1 cup, optional garnish): Delivers texture and tropical flair on the sides of the cake.
Fresh raspberries (optional garnish): Adds a fresh, colorful finish on top for elegance and taste.

How to Make Lemon Raspberry Coconut Layer Cake Recipe

Step 1: Prepare Your Pans and Oven

Start by preheating your oven to 350°F and preparing three 8-inch round cake pans. Line their bottoms with parchment paper and grease the sides carefully. This ensures your cake layers release effortlessly after baking and keep their beautiful shape.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This simple mix is the foundation of your cake and will evenly distribute the leavening agents for a perfect rise.

Step 3: Combine Wet Ingredients

Using a stand or hand mixer, beat together the sugar, oil, eggs, egg whites, vanilla extract, and fresh lemon zest until fully combined and smooth. Then add the sour cream and blend until just incorporated. This combination gives your cake the perfect moistness and tangy brightness.

Step 4: Carefully Add Flour and Milk

Alternate adding half the flour mixture, then all the milk, and finish with the remaining flour mixture to your wet ingredients. Mix on low speed just until combined, scraping the bowl occasionally. This technique keeps the batter light and avoids overmixing, so the cake stays tender.

Step 5: Bake the Cake Layers

Divide the batter evenly among the three pans and gently tap them on the countertop to release air bubbles. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway if necessary to encourage even browning. Once baked, cool completely on wire racks.

Step 6: Prepare the Lemon Frosting

With a mixer, beat the softened butter and half the powdered sugar, beginning on low speed and increasing to medium-high until creamy. Gradually add the remaining powdered sugar, vanilla extract, lemon zest, and 2 tablespoons of milk. Beat well for 1-2 minutes to create a smooth, fluffy frosting. Adjust milk or sugar levels to achieve your preferred consistency and brighten the lemon flavor as desired.

Step 7: Assemble Your Cake

Place the first cake layer on your serving plate. Spread about ½ cup of the lemon frosting evenly over the top, followed by 3 to 4 tablespoons of raspberry jam, leaving about a one-inch border around the edge so the jam doesn’t ooze out. Repeat with the second layer, and top with the third. For a neat finish, refrigerate the cake briefly to help the layers set before frosting the outside.

Step 8: Frost and Decorate

Frost the top and sides of the cake with the remaining lemon frosting, then press shredded coconut onto the sides if you like. Decorate the top with elegant frosting swirls and fresh raspberries for that perfect finishing touch. Chill the cake until the frosting firms up, then let it come to room temperature before serving for the best flavor and texture.

How to Serve Lemon Raspberry Coconut Layer Cake Recipe

A slice of three-layer light yellow cake with smooth white frosting between each layer and two thin layers of red raspberry jam inside. The outside is covered with white frosting and sprinkled with white coconut flakes. The cake slice is on a white scalloped plate, with a swirl of white frosting topped with a fresh red raspberry on the side. There are also a few fresh raspberries placed on the white marbled surface near the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh raspberries and a sprinkle of shredded coconut add natural color and texture that complement the cake beautifully. Consider a few thin lemon slices or candied lemon peel to echo the citrus theme and elevate presentation.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to balance the tangy flavors. Fresh raspberry coulis or a simple fruit salad can be delightful companions for a summer gathering.

Creative Ways to Present

For a charming twist, serve individual slices with a drizzle of raspberry sauce and a sprinkle of toasted coconut flakes. Or create mini versions of this cake in small ramekins for personal desserts at parties, making each guest feel extra special.

Make Ahead and Storage

Storing Leftovers

Leftover Lemon Raspberry Coconut Layer Cake Recipe slices can be stored in an airtight container in the refrigerator for up to 4 days. Bringing the slices to room temperature before serving helps the flavors and frosting soften beautifully again.

Freezing

You can freeze the entire cake once assembled or individual slices wrapped tightly in plastic wrap and foil. Freeze for up to 2 months. When ready, thaw in the refrigerator overnight to preserve texture and flavor.

Reheating

This cake is best enjoyed without reheating, but if you prefer, allow it to come to room temperature before serving rather than heating it. The frosting and raspberry jam taste freshest this way, maintaining their creamy texture and bright flavor.

FAQs

Can I use frozen raspberries instead of fresh?

While fresh raspberries give the best texture and color, you can use frozen if needed. Just make sure to thaw and drain them well to avoid extra moisture that could make the cake soggy.

Is the coconut garnish necessary?

The shredded coconut garnish adds a lovely tropical note and texture, but it’s completely optional. If you’re not a fan, you can skip it or substitute with toasted almond slices for a nutty crunch.

Can I make this cake gluten-free?

Yes, by swapping the all-purpose flour with a gluten-free flour blend that includes xanthan gum, you can create a gluten-free version. Just ensure your baking powder is gluten-free as well.

How do I keep the layers from sliding when frosting?

Chilling the cake for about 10 minutes before frosting the outside helps the jam and frosting firm up, providing a stable surface and preventing the layers from sliding around.

Can I substitute the raspberry jam with another fruit jam?

Absolutely! Apricot or strawberry jam works well as alternatives and will provide a similar sweet and fruity contrast to the lemon frosting. Just choose your favorite flavor to personalize the cake.

Final Thoughts

I cannot recommend this Lemon Raspberry Coconut Layer Cake Recipe enough! The harmony of tangy lemon, sweet raspberry, and fragrant coconut creates a decadent treat that’s sure to impress at any occasion. Whether you’re baking it for a special celebration or simply because you deserve a slice of pure deliciousness, this recipe delivers on flavor and joy every single time. Give it a try and watch it become a beloved staple in your dessert repertoire.

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