Jump to Recipe Print Recipe

Coconut Cake w/ Marionberry Filling

Course Dessert



  • 3 cups cake flour not self-rising
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 1/2 tsp vanilla extract
  • 1/2 tsp coconut extract
  • 1 can 13.5oz coconut milk
  • 1 cup sweetened flake coconut finely chopped

Frosting & Filling

  • 1 package 8oz soft cream cheese
  • 4 tbs butter softened
  • 1 tsp vanilla extract
  • 1 box 16oz confectioners’ sugar
  • 1-1/2 cups sweetened flake coconut


  • Preheat oven to 350° . Coat 2-8 inch round cake pans with nonstick cooking spray. Line bottoms of pans with waxed paper & spray.
  • Cake: In a large bowl, whisk together flour, baking powder & salt. Set aside. In another large bowl, beat butter & sugar on medium speed until light & fluffy. Beat in eggs, one at a time, beating well after each. Add vanilla & coconut extracts; beat until combined. On low speed, beat in flour mixture in 3 additions, alternating with coconut milk. Beat well after each addition. Fold in chopped coconut. Divide batter equally between prepared pans. Bake in preheated oven for 40 minutes or until toothpick comes out clean. Cool in pans on wire rack for 15 minutes. Remove cake layers from pans & cool completely.
  • Frosting: In large bowl, beat cream cheese & butter until smooth. Beat in vanilla. On low speed, beat in confectioners’ sugar until smooth. Trim cake layers level if crowned. Place one cake layer on a plate. Spread top with Aloha From Oregon Marionberry Preserves. Add remaining cake layer. Spread top & sides of cake with frosting. Gently press shredded coconut onto sides of cake. Refrigerate 1 hour before slicing.