Coconut Raspberry Pisces Cake

Name: Coconut Raspberry Pisces Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 slices
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; 1 cup shredded coconut; 1 cup buttermilk; ½ cup vegetable oil; 4 large eggs; 2 teaspoons baking powder; 1 teaspoon vanilla extract; ½ teaspoon salt; 2 cups fresh raspberries; ¼ cup sugar; 2 tablespoons lemon juice; 1 cup heavy cream; 1 tablespoon powdered sugar; ½ cup shredded coconut (toasted)

Highlighted under: Bakery-Style Treat Recipes

I absolutely love making this Coconut Raspberry Pisces Cake because it combines all my favorite flavors in one beautiful dessert. The rich coconut pairs perfectly with the tart raspberries, creating a harmonious balance that's not too sweet. I often whip this cake up for special gatherings, and every time it disappears within minutes! It's surprisingly easy to make, and the vibrant colors make it a showstopper. No one can resist a slice of this cake, especially when it’s topped with fresh raspberries and fluffy coconut cream.

Created by

Emily

Last updated on 2026-01-24T11:22:45.307Z

When I created this Coconut Raspberry Pisces Cake, I wanted to capture the essence of summer in a sweet treat. The combination of coconut and raspberries not only makes it delicious but visually stunning as well. I've experimented with the ratios, and I found that a balance of sweetened coconut and tart raspberries really brings it to life.

One tip I discovered while baking this cake is to let the layers cool properly before assembling. This prevents the cream from melting and helps hold the structure of the cake. Trust me, the patience is worth every delicious bite!

Why You'll Love This Cake
Tropical flavors that transport you to paradise
Light, fluffy texture with just the right amount of tartness
Perfect for birthdays, holidays, or any celebration

Understanding the Flavor Profile

The Coconut Raspberry Pisces Cake offers a delightful balance of flavors where tropical coconut meets the tartness of fresh raspberries. The use of shredded coconut not only contributes to the flavor but also provides a lovely texture that contrasts with the soft, airy cake layers. To ensure the coconut’s presence is prominent, consider using unsweetened shredded coconut, which allows the natural sweetness of the raspberries to shine through without overwhelming the palate.

Incorporating lemon juice in the raspberry filling is essential, as it brightens the entire dessert and enhances the raspberries’ flavor. A hint of acidity is critical in desserts to create that mouth-watering taste that keeps you coming back for more. For an extra zing, feel free to experiment by adding a touch of lime juice along with the lemon for a tropical twist!

Techniques for Perfecting Your Cake Layers

When mixing your batter, it's crucial not to overmix after adding the wet ingredients to the dry. Overmixing can lead to a dense cake instead of the light, fluffy texture you want. As you fold the shredded coconut into the batter, do so gently, preserving the airiness you’ve created in the previous steps. Visual cues during baking are also vital; look for a lightly golden top and a springy texture when you lightly touch the surface of the cake.

Always allow your cakes to cool completely before assembly. If you try to layer the cakes while they are still warm, the heat may cause the raspberry filling to melt and seep into the cake, resulting in a soggy texture. Once cooled, consider using a serrated knife to level the tops of your cakes. This ensures a clean and even surface for stacking and presenting your Coconut Raspberry Pisces Cake beautifully.

Ingredients

Gather these fresh ingredients to make a delightful Coconut Raspberry Pisces Cake:

Cake Ingredients

2 cups all-purpose flour
1 ½ cups granulated sugar
1 cup shredded coconut
1 cup buttermilk
½ cup vegetable oil
4 large eggs
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt

Raspberry Filling

2 cups fresh raspberries
¼ cup sugar
2 tablespoons lemon juice

Coconut Cream Topping

1 cup heavy cream
1 tablespoon powdered sugar
½ cup shredded coconut (toasted)

With these ingredients on hand, you're ready to create a stunning Coconut Raspberry Pisces Cake!

Instructions

Follow these steps to bake and assemble your cake perfectly:

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix the Batter

In a large bowl, whisk together flour, sugar, salt, and baking powder. In another bowl, mix buttermilk, oil, eggs, and vanilla. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the shredded coconut.

Bake the Cakes

Divide the batter evenly between the prepared pans. Bake for 25 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Prepare the Raspberry Filling

In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until the raspberries break down and the mixture thickens slightly, about 10 minutes. Let it cool.

Make the Coconut Cream

In a mixing bowl, whip heavy cream and powdered sugar until soft peaks form. Fold in the toasted coconut carefully.

Assemble the Cake

On a serving plate, place one layer of the cake. Spread the raspberry filling on top, followed by a layer of coconut cream. Top with the second cake layer and frost the top and sides with the remaining coconut cream. Garnish with extra raspberries and toasted coconut.

Enjoy this delightful Coconut Raspberry Pisces Cake with friends and family!

Pro Tips

For an added flavor boost, consider infusing coconut milk into the cake batter or adding a splash of rum to the coconut cream layer. These small tweaks can enhance the tropical vibe of the cake.

Storage and Make-Ahead Tips

This cake can be made ahead of time, which is ideal for busy occasions. You can prepare the cake layers up to three days in advance. Allow them to cool completely, wrap them tightly in plastic wrap, and store in the refrigerator. The raspberry filling can also be made a day ahead; simply refrigerate it in an airtight container until you're ready to assemble the cake. Remember to bring the filling to room temperature before use for easier spreading.

If you find yourself with leftover cake, it's best stored in an airtight container in the refrigerator for up to five days. You can also freeze slices. Wrap them individually in plastic wrap and store in a freezer-safe bag. When you're ready to enjoy a slice, thaw it in the refrigerator overnight for the best texture.

Variations and Serving Suggestions

For a twist on flavors, consider swapping out the raspberries for other berries like blueberries or strawberries. Keep in mind that different berries may have varying levels of sweetness and acidity, so adjust the sugar accordingly in the filling. Adding a splash of coconut rum to both the cake batter and the raspberry filling can elevate the tropical notes even further.

When serving, garnish each slice with a few additional fresh raspberries and a sprinkle of toasted coconut for an eye-catching presentation. A drizzle of warm chocolate sauce over the cake can also add a decadent touch. For a more pronounced coconut flavor, serve alongside a small scoop of coconut sorbet or ice cream, enhancing the overall dessert experience.

Questions About Recipes

→ Can I use frozen raspberries instead of fresh?

Yes, but make sure to thaw and drain them to avoid excess moisture.

→ How do I store leftover cake?

Keep it in an airtight container in the refrigerator for up to 3 days.

→ Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free baking blend.

→ Can I use a different fruit for the filling?

Yes, blueberries or strawberries work wonderfully as alternatives.