The morning after our garden fair, Rita stopped by with a basket of raspberries still warm from the sun. Her granddaughter insisted they give them to “Miss Sandra next door,” which gave me all the reason I needed to open my recipe notebook. The page for Raspberry Swirl Cake was already well-worn, a smudge of coconut milk in the corner from who-knows-when. With preserves warming on the stove and the soft scent of fruit filling the kitchen, the day naturally drifted into baking.
My grandson leaned against the counter and grinned when he saw the mixer going. “You’re making the pink cake again, right?” That Raspberry Swirl Cake made an appearance last spring during a picnic, and it’s been asked for by name ever since. There’s something about the contrast between the creamy crumb and those streaks of red that always catches the eye. It’s an easy cake, but it never goes unnoticed especially when coconut is involved.
The windows were open, a breeze moving the curtains just enough to carry the smell of vanilla and fruit through the house. With the cake cooling and whipped cream waiting in the fridge, I took a moment to set a few wildflowers on the table. By the time we sliced into that Raspberry Swirl Cake, the plates didn’t stay full for long.
Short Description
This Raspberry Swirl Cake blends fluffy coconut cake with ripples of warm raspberry preserves, finished with whipped cream and shredded coconut. A festive dessert that’s easy to make but stunning to serve.
Key Ingredients
- 2 large eggs
- ½ cup unsweetened butter, softened
- 1 cup granulated sugar
- 1 cup coconut milk
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking soda
- 1 cup sweetened shredded coconut
- 1 cup raspberry preserves (warmed slightly for swirling)
- 2 cups stabilized whipped cream
- 1 cup shredded sweetened coconut (for garnish)
Tools Needed
- 9-inch round cake pan
- Mixing bowls
- Hand or stand mixer
- Whisk
- Toothpick or butter knife (for swirling)
- Spatula
- Cooling rack
Cooking Instructions
Step 1: Preheat and Prep the Pan
Set oven to 350°F (175°C). Grease a 9-inch cake pan and dust it lightly with flour.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
Step 3: Cream Butter and Sugar
Beat softened butter with sugar until fluffy, about 2–3 minutes. Add eggs one at a time, mixing well. Gradually pour in coconut milk, blending until smooth.
Step 4: Combine and Add Coconut
Slowly incorporate dry ingredients into the wet mix. Fold in 1 cup shredded coconut with a spatula.
Step 5: Swirl and Bake
Pour batter into the prepared pan. Spoon warm raspberry preserves on top in small dollops. Gently swirl with a knife or toothpick. Bake for 30–35 minutes or until a toothpick comes out clean. Cool completely on a rack.
Step 6: Decorate and Serve
Once cool, top with stabilized whipped cream and sprinkle shredded coconut for a snowy, festive finish.
Why You’ll Love This Recipe
Perfect balance of tangy fruit and creamy coconut
Easy to prepare yet visually impressive
Crowd-pleaser for any occasion
Light texture with rich flavor
Naturally sweet without being too heavy
Mistakes to Avoid & Solutions
Using cold butter
Cold butter won’t cream properly.
Solution: Let it sit at room temperature for 30–45 minutes before mixing.
Swirling preserves too deep
The berry swirl may sink or blend in too much.
Solution: Gently drag a toothpick across the surface, just enough for a ripple effect.
Overbaking the cake
This cake can dry out if baked too long.
Solution: Begin checking at 30 minutes. The edges should be golden and the center springy.
Frosting a warm cake
Whipped cream melts on warm surfaces.
Solution: Ensure the cake is completely cool before decorating.
Using thin preserves
Runny filling can create wet patches.
Solution: Warm slightly but avoid liquefying. Choose high-quality raspberry preserves.
Serving and Pairing Suggestions
Serve chilled for a refreshing summer dessert
Pair with black tea or sparkling lemonade
Add a side of fresh berries for presentation
Slice thick for plated desserts or thin for buffets
Garnish with mint or edible flowers
Storage and Reheating Tips
Store covered in the refrigerator for up to 4 days
Keep whipped cream topping separate if storing unassembled
Avoid freezing the frosted cake—freeze cake base only
Bring to room temperature before serving if refrigerated
Refresh slightly dry edges with a quick microwave zap (5–8 seconds, uncovered)
FAQs
1. Can I use frozen raspberries instead of preserves?
You can, but thaw and cook them down with a bit of sugar to achieve a jammy texture before swirling.
2. Is it possible to make this cake gluten-free?
Yes, use a 1:1 gluten-free baking blend. The texture may be slightly denser.
3. Can I replace coconut milk with regular milk?
You can, but the cake will lose its subtle coconut flavor and richness.
4. What’s the best way to stabilize whipped cream?
Add a bit of unflavored gelatin or use mascarpone to maintain structure.
5. How do I prevent the cake from sticking to the pan?
Grease thoroughly and dust with flour or line the bottom with parchment paper.
Tips & Tricks
Use room-temperature ingredients for even mixing
For a bold flavor twist, add a splash of almond extract
Let the cake cool in the pan for 10 minutes before transferring
Use a small offset spatula to smooth the whipped cream
Toast the coconut topping for added crunch and flavor
Recipe Variations
Lemon-Raspberry Swirl Cake
Replace coconut milk with buttermilk and add 1 tablespoon lemon zest to the batter. Swirl with raspberry as directed.
Chocolate Raspberry Swirl Cake
Add 2 tablespoons cocoa powder to the dry mix and reduce flour by the same amount. Top with a dark chocolate ganache instead of whipped cream.
Vegan Raspberry Swirl Cake
Use plant-based butter, egg replacer, and coconut whipped topping. Choose vegan raspberry preserves with no added gelatin.
Mango Coconut Swirl Cake
Swap raspberry preserves with mango purée mixed with lime zest. Keep the rest of the recipe the same for a tropical twist.
Mini Swirl Cakes
Bake in greased muffin tins for 15–18 minutes to create individual cakes. Perfect for parties or afternoon tea.
Final Thoughts
This Raspberry Swirl Cake came together on an afternoon filled with laughter, raspberry-stained fingers, and sun-dappled windowsills. It suits just about any season graceful enough for a spring tea, cozy enough for a chilly day by the fire. The creamy coconut and tangy raspberry swirl bring a gentle balance, while the whipped topping and sweet flakes make it feel like a slice of something special from a family table.
Sometimes, all it takes is a knock at the door and a basket of fruit to spark the joy of baking again. That afternoon gave us more than a dessert it gave us a reason to gather, to pass plates, and to sit a little longer around the table. This Raspberry Swirl Cake has earned its spot on my table more than once, and I imagine it will again especially when the berries are sweet and the house is full.
Soft Raspberry Swirl Cake
Ingredients
- 2 large eggs
- ½ cup unsweetened butter softened
- 1 cup granulated sugar
- 1 cup coconut milk
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking soda
- 1 cup sweetened shredded coconut
- 1 cup raspberry preserves warmed slightly for swirling
- 2 cups stabilized whipped cream
- 1 cup shredded sweetened coconut for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9‑inch cake pan.
- Whisk flour, salt, and baking soda in a bowl.
- Cream butter and sugar until fluffy, then add eggs one at a time. Mix in coconut milk.
- Stir dry ingredients into the batter, then fold in shredded coconut.
- Pour into the pan, swirl warmed raspberry preserves on top, and bake 30–35 minutes. Cool fully.
- Spread whipped cream over the cooled cake and sprinkle with shredded coconut.
