When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Raspberry Coconut Cake Recipe

Raspberry Coconut Cake Recipe

I wanted to make something special that would go beyond my everyday flavors. Steven loves anything that contains raspberry and I love everything coconut. So with the light dusting of snow outside to inspire my early morning baking session, I combined both flavors to create a truly special dessert.

1 pkg. Lemon cake mix
1 pkg. Jell-O coconut cream - cook and serve pudding (get the 4 serving size)

1 envelope Dream Whip
1 1/3 cups Baker's angel flake coconut
1 cup Fresh raspberries

Red food coloring

Oven Temp ~ 350°
Baking Time ~
Pan Type ~ two 9 inch layer pans
Preheat oven, grease and four cake pans.

Prepare cake batter as directed on package; pour evenly into 2 prepared pans. Bake cake until toothpick inserted in centers comes out clean. Cool completely.

Meanwhile, prepare coconut cream pudding, mix as directed on package for pudding, except using only 1-3/4 cups milk, then cool. Stir until smooth and creamy. Refrigerate until ready to use.

Split each cooled cake layer in half horizontally, making a total of 4 layers. Spread each of 3 layers with about 2/3 cup of pudding, stack layers. Cover with remaining cake layer.

Prepare whipped topping mix as directed on package; tint pink with a few drops food coloring. Spread on top and side of cake; sprinkle coconut around edge of top and on side of cake. Refrigerate coconut cake until ready to serve. Top with raspberries just before serving. Store any leftover Raspberry Coconut Cake in refrigerator.

Nutrition facts:
Serving Size 75 g
Calories 252
Calories from Fat 85
Total Fat 9.4g 14%
Saturated Fat 4.8g 24%
Cholesterol 1mg 0%
Sodium 317mg 13%
Total Carbohydrates 40.1g 13%
Dietary Fiber 1.9g 7%
Sugars 26.7g
Protein 2.8g
Vitamin A 0% • Vitamin C 6% • Calcium 10% • Iron 11%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!