Coconut Raspberry Cake

Coconut Raspberry Cake




Coconut Raspberry Cake

Happy birthday, Alex!

Last Thursday, we celebrated Alex’s birthday the best way we know how. We ate this coconut raspberry cake for breakfast and then spent the entire day at Disneyland. [If you follow me on Snapchat (username: littleepicurean) you would have seen all our Disney shenanigans…like how crazy competitive I am at Toy Story Midway Mania and how our night ended with AAA helping us change Alex’s car battery in the Disneyland parking lot.]


  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup + 3 Tbsp coconut oil
  • 1 cup granulated sugar
  • 4 large eggs, room temperature
  • 1/2 cup full-fat coconut milk, canned
  • 1/2 cup dried UNSWEETENED coconut flakes, or shredded coconut
  • 1/2 cup unsalted butter, softened
  • 4 oz cream cheese, room temperature
  • 3 cups powdered sugar, sifted
  • 2 Tbsp full-fat coconut milk, canned
  • 1/2 tsp vanilla extract
  • pinch fine sea salt
  • 1/4 cup simple syrup
  • 3 Tbsp coconut vodka (I used Ciroc )
  • 1/2 cup raspberry preserves, or jam
  • fresh raspberries, as needed
  • pistachios, as needed to garnish
Read the whole recipe on The Little Epicurean