Mini Raspberry Coconut Cake with Brown Butter Coconut Cream Cheese Frosting
This Mini Raspberry Coconut cake is a dreamy layered dessert made with soft and fluffy coconut cake layers, filled with a vibrant homemade raspberry jam, and frosted with a rich brown butter coconut cream cheese frosting. It’s finished with a generous coating of shredded coconut for extra texture and flavor—perfectly tangy, sweet, and decadent in every bite.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Cake flour (see homemade version in notes section on recipe card below)
Baking powder
Salt
Salted butter
Avocado oil (or neutral oil of choice)
Granulated sugar
Eggs
Vanilla extract
Almond or coconut extract
Canned coconut milk
Shredded coconut, sweetened or unsweetened based on preference
Raspberries, fresh or frozen
Water
Cornstarch
Lemon juice
Cream cheese
Powdered sugar
Why You’ll Love a Mini Raspberry Coconut Cake:
Soft and Fluffy Coconut Cake Layers – Each bite is tender, moist, and packed with coconut flavor.
Homemade Raspberry Jam Filling – Adds a bright, tart contrast to the sweet coconut cake and rich frosting.
Brown Butter Coconut Cream Cheese Frosting – Rich, nutty, and tangy frosting that elevates the entire cake.
Coated in Shredded Coconut – A beautiful and textural finishing touch that adds more coconut flavor and visual appeal.
Perfectly Balanced Flavors – Sweet, tangy, nutty, and fruity flavors come together in every bite.
Mini Size, Big Flavor – A small layered cake that feels special and indulgent without being overwhelming.
Ideal for Special Occasions or Gifting – Elegant and pretty enough to impress for birthdays, showers, or holidays.
Make-Ahead Friendly – You can prep the components ahead of time and assemble before serving.
Tips for Making a Mini Raspberry Coconut Cake:
Use Room Temperature Ingredients: Helps create a smooth, evenly mixed batter for soft, fluffy coconut cake layers.
Don’t Over-Mix the Batter: Over-mixing can lead to a dense cake—mix just until everything is combined.
Cool Cake Layers Completely: Let the cakes cool fully before assembling to prevent the frosting from melting or sliding.
Level the Cake Layers for Even Stacking: Use a serrated knife to trim domed tops so your cake stacks evenly and looks professional.
Make the Raspberry Jam Ahead of Time: Letting it cool and thicken in the fridge before assembling makes layering easier and prevents sliding.
Use High-Quality Coconut Milk or Cream: This enhances the coconut flavor in the cake and frosting.
Brown the Butter in Advance: Brown butter adds depth to the frosting—just be sure to let it cool before whipping it into the cream cheese.
Chill the Assembled Cake Before Serving: This helps the layers set and allows the flavors to meld for a better texture and taste.
Gently Press Shredded Coconut Onto the Frosted Cake: For even coverage, use your hands to lightly pat the coconut onto the top and sides.
How to Store a Mini Raspberry Coconut Cake:
Refrigerator (Short-Term Storage): Store the assembled cake in an airtight container in the refrigerator for up to 4–5 days. The frosting and jam filling stay fresh, and the shredded coconut holds its texture.
Individual Slices (Grab-and-Go Storage): Slice the cake and wrap each piece tightly in plastic wrap or place in small airtight containers. Store in the fridge for easy, ready-to-eat servings.
Freezer (Long-Term Storage): Wrap the entire cake or individual slices in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Avoid Room Temperature Storage: Because of the cream cheese frosting and homemade jam, the cake should not be left out at room temperature for more than 1–2 hours.
Refreshing Before Serving: Let chilled or frozen slices sit at room temp for 15–30 minutes before eating for the best texture and flavor.
FAQs:
Q: Can I make this cake ahead of time?
A: Yes! You can bake the coconut cake layers and prepare the jam and frosting up to 2 days in advance. Assemble the cake the day you plan to serve it for the freshest texture.
Q: Does the cake need to be refrigerated?
A: Yes. Because of the cream cheese frosting and jam filling, the cake should be stored in the fridge when not being served. Let it sit at room temp for 15–30 minutes before enjoying.
Q: Can I use store-bought raspberry jam instead of homemade?
A: Absolutely. Homemade adds a fresh, tangy flavor, but a high-quality store-bought jam works well if you're short on time.
Q: How can I make this cake dairy-free?
A: Use a plant-based butter for browning, a dairy-free cream cheese alternative for the frosting, and ensure your coconut milk or cream is also dairy-free.
Q: Can I freeze this cake?
A: Yes! Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Q: What size is considered a “mini” cake?
A: This recipe is designed for a 6 or 7-inch layered cake, making it perfect for 4–6 servings. You can double it for a standard 8-inch cake if desired.
Q: Can I make the cake layers in advance and freeze them?
A: Yes, bake the layers, cool completely, then wrap in plastic wrap and freeze for up to 1 month. Thaw before assembling.
Check out my other cake recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this mini raspberry coconut cake. Happy baking!
