Raspberry Coconut Lemon Cake

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 60


A lemony cake hides a surprise of coconut, raspberry spread and lemony frosting between light and airy cake layers.



For the Cake

  • 2 1/4 cups cake flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 stick real butter, softened
  • 1 1/2 cups sugar
  • 1 cup buttermilk
  • 4 large egg whites
  • 1 1/2 teaspoons pure lemon extract
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon juice

For the Frosting

  • 4 ounces of cream cheese, softened
  • 2 stick real butter, softened
  • 1 teaspoon pure lemon extract
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 6 cups powdered sugar, more or less as needed
  • Milk or cream as needed

For the Filling

  • 3/4 cup Raspberry organic fruit spread
  • 3/4 cup sweetened flaked coconut


For the Cake

  1. Preheat oven to 350 degrees.
  2. Line two nine inch round cake pans with a cut round of wax paper. Grease and lightly flour the sides and bottoms of the pans and set aside.
  3. Measure the flour. Sift the flour, baking powder and salt together through a sifter or wire mesh strainer and set aside.
  4. Mix the buttermilk and egg whites together in a large measuring cup or medium bowl and set aside.
  5. Place the butter in the mixing bowl of a stand mixer, or use a hand mixer. Mix on high speed until light and creamy. Add the sugar and mix until incorporated and mixture becomes creamy again. Add the lemon extract, lemon zest, vanilla and lemon juice and mix to incorporate, about thirty seconds. Add half of the buttermilk/egg white mixture and mix about ten seconds. Add half of the flour mixture and mix again for about ten seconds. Repeat with the second half of each.
  6. Divide the batter equally between the cake pans. Gently shake the pans and tap on a counter to remove any air bubbles.
  7. Bake for approximately thirty minutes until cake layers are golden brown around the sides and edges and a toothpick comes out clean. Invert cake layers onto a wire rack to cool, and peel off the wax paper rounds.

For the Frosting

  1. Place the cream cheese in a large mixing bowl and whisk on high until the cream cheese becomes very light and creamy and free of any lumps. Add the butter and whisk on high speed until the mixture becomes light and creamy again. Add the lemon extract, zest and juice and mix to incorporate.
  2. Add the powdered sugar, a couple of cups at a time, and mix well after each addition. Add enough of the sugar to reach the perfect spreading consistency. If frosting becomes too thick, add a small amount of milk or cream to thin it back down.

For the Filling

  1. Place one cake layer on a cake plate, cut side up.
  2. Spread 1/4 cup of the raspberry fruit spread over the layer, spreading almost to the edge of the cake layer. Gently spread a layer of frosting over the raspberry layer. Don’t worry if some of the frosting mixes in with the fruit spread. Sprinkle 1/4 cup of the coconut over the frosting. Repeat with all layers, ending with the top layer cut side down.
  3. Frost the top and sides of the cake.


  • Optional: Garnish by placing a dollop of raspberry spread in the center of the top of cake, along with a couple of drained lemon slices, followed by a sprinkling of coconut.


  • Serving Size: 12