This Healthy Raspberry Coconut Cake has layers of vanilla cake, a raspberry jam filling, sweet cream cheese frosting, a coating of shredded coconut and fresh raspberries for garnish.

coconut cake with raspberries on top with a tea pot in the background

I originally shared this post on July 29th, 2016. I have updated the recipe and content to reshare it with you again today.

Table of contents

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Why We Love This Recipe For Healthy Coconut Cake

Make this cake if you’re celebrating a birthday or holiday, hosting guests or are just in the mood to bake a cake.

Recipe Highlights

  • We used a cup of Greek yogurt in place of butter for the batter which makes it moist and delicious but with a fraction of the calories.
  • The tangy frosting is lightened up as well with a blend of light cream cheese and Greek yogurt mixed with the butter.
  • Can be made ahead.
  • With 4 layers, a coconut coating and fresh raspberries, this cake is the perfect wow-moment dessert when you want to celebrate!
  • Serve it for Easter, Graduation Brunch or Mother’s Day dessert.

Key Ingredients For This Recipe

  • Flours: Cake flour and whole wheat pastry flour.
  • Eggs: Egg yolks and whites separated.
  • Unsalted Butter: softened
  • Sugar: You can use white sugar for the most neutral taste and light-colored cake. It also works with light brown sugar which has a light caramel taste and is also relatively neutral. Alternatively, use granulated maple sugar which has a strong maple taste that pairs amazingly with the coconut and raspberry. And lastly, try it with coconut sugar. If you are not familiar with coconut sugar it is made from coconut, a lot of folks on the paleo diet like to use it in place of refined white sugar. It adds a mellow caramel flavor, with hints of molasses.
  • Non-Fat Greek Yogurt: Using yogurt instead of butter helps to cut out extra fat calories.
  • Neufchatel Cheese: This is reduced-fat cream cheese, typically with 1/3 less fat than the original.
  • Flaked Coconut: I prefer sweetened coconut here but unsweetened will also work.
  • Raspberry Jam: I used seedless but with seeds is fine too. Try mixing it up with apricot jam if you like and decorate the cake with fresh apricots or peaches when in season.
  • Raspberries: For garnish. This is optional, but adds a festive touch!
  • Other Baking Staples: Cream of tartar, baking powder, coconut extract, vanilla extract, salt

How to Make This Healthy Coconut Cake

setting a pan of water in the oven to help the cake rise evenly and not brown too much on the bottom
Prep oven with a roasting pan with water to help the cake layers bake evenly and not brown too much on the bottom
whisking the dry ingredients
Whisk the dry ingredients first

Step 1: Preheat oven and prepare cake pans

Arrange one oven rack in the center of the oven. Set a second rack below it. Place a roasting pan with water on the lower rack. Preheat oven to 350 degrees F. Coat 2 9-inch deep cake pans with cooking spray. Line with parchment rounds (see tip*.)

Step 2: Whisk dry ingredients

Whisk cake flour, whole-wheat pastry flour, baking powder and salt in a medium bowl and set aside.

the whipped whites and cream of tartar
Whipped egg whites
after the yogurt is added
The batter after the Greek yogurt is added

Step 3: Whisk egg whites

Beat egg whites and cream of tartar with a stand mixer or hand mixer with a whisk attachment until medium soft peaks form, about 1 minute. Transfer the whites to a medium bowl.

Step 4: Beat butter

Switch to paddle attachment. Add butter and 1 ¼ cup sugar to the bowl and beat on medium-high until creamed together, about 1 ½ minutes. Add yolks, while beating, one at a time. Scrape sides, and continue beating until very light and fluffy looking. Gradually beat in 1 cup of Greek yogurt. Scrape sides again. Beat in vanilla and coconut extract.

the batter after the flour mixture is hand mixed into the butter and sugar mixture
The batter after the flour mixture is hand mixed into the butter and sugar mixture (do not over-mix)
the batter once the whites are just folded in
The batter once the whites are just folded in. Try not to over mix . Keeping as much air as possible in the batter helps the cake layers stay light and fluffy.

Step 5: Add flour mixture to butter

Turn off the motor, and add the flour mixture. Fold in by hand with a rubber spatula. Do not over work.

Step 6: Fold In Whipped Egg Whites

Fold in egg whites until no white streaks remain.

spread the batter out into the prepared pans
Spread the batter out into the prepared 9-inch round cake pans
the finished layers on the cooling rack in the cake pans
The baked layers on the cooling rack in the cake pans
the layers cooling
Let the layers cool completely. You can also freeze them for 30 minutes before cutting them to help them firm-up

Step 7: Spread Batter in Pans

Divide the batter between the prepared pans and spread out. Set cake pans in the oven on the center rack.

Step 8: Bake the Cake- Test for Doneness

Bake until puffed and starting to turn lightly golden along the edges. The top should spring back when lightly touched, 22 to 28 minutes. Test the center of the cakes with a toothpick. It should come out clean. Let cakes cool in their pans on a cooling rack at least 15 minutes. Run a knife along the edges. before turning out onto the cooling rack to cool completely.

the frosting mixture before the greek yogurt is added in
The frosting with the butter added in- before the Greek yogurt is added
the frosting with the Greek yogurt added to it
The frosting with the Greek yogurt added to it

Step 9: Make the frosting

Beat neufchatel in a mixing bowl on medium speed until soft and smooth. Add in butter, two tablespoons at a time, beating constantly. Add ½ cup coconut sugar, increase speed to medium-high, and beat, scraping sides once, until the sugar is dissolved in the butter mixture and it is very fluffy, 3 minutes. Taste a small amount to make sure that sugar is not grainy anymore. Scrape sides and beat in 3 tablespoons of Greek yogurt and 1 teaspoon vanilla extract. If the frosting is very loose refrigerate it, stirring once or twice until it is slightly stiffened, 20 to 40 minutes.

cut the layers in half crosswise into 1/2-inch thick cake layers
Cut the layers in half crosswise into 1/2-inch thick cake layers
Spreading raspberry jam between each cake layer
Spread the raspberry jam between each layer (about 1/4 cup each)
spreading cream cheese frosting over the cake and on the sides
Spread cream cheese frosting over the outside of the cake and on the sides

Step 10: Assemble the healthy coconut cake

Remove parchment rounds from the cake. Using a sharp serrated knife, cut each layer in half (this should give you 4 layers total.) Lay small sheets of parchment on a platter touching in the middle to protect the platter from frosting. Set the first cake layer, cut side up, on the center of the seams. Spread ¼ cup raspberry jam just on top of the first layer. Top with two more layers of cake and jam. Top with the fourth layer of cake. Spread the frosting all over the top and sides of the cake.

pack the coconut onto the frosting all over the sides and the top of the cake
Pat coconut all over the outside of the cake, pressing into the frosting to make it stick
top with fresh raspberries
Decorate with fresh raspberries

Step 11: Top with coconut and raspberries and chill

Pat coconut all over the cake. Refrigerate the cake for 40 minutes to 1 hour to stiffen the frosting if necessary. Decorate the top of the cake with fresh raspberries before serving.

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a slice of the cake on a plate with the cake in the background on a cake stand

FAQs and Expert Tips

Can I use all-purpose flour instead?

If you don’t have cake flour, use 2 tablespoons less of all-purpose flour than the listed amount. The texture won’t be as tender, but the cake will still be delicious.

Why is it important to whip the egg whites separately?

By beating the egg whites separately and folding them into the batter, it allows for a lighter and fluffier batter. Taking the time to do that helps to make the overall cake lighter just by adding air. Cool huh?

What if the cream cheese frosting is too runny?

One of the days I tested this cake it was really hot out, so the frosting got a little too soft. I fixed the problem by letting it set up in the fridge for a few minutes before spreading it on the cake.

Storing instructions :

Store the cake under a cake dome or large bowl or cover it with plastic wrap. Since the frosting has Greek yogurt and cream cheese, keep it refrigerated. It should stay good for up to 3 days, but it’s best eaten within the first 1 to 2 days.

Make-ahead instructions:

Make the cake layers a day in advance. Wait until they are completely cooled, then wrap tightly in plastic wrap. Store them in the fridge until ready to use. (Alternatively, store them in the freezer for up to 3 months. Leave out at room temperature to thaw)

You can also make the frosting a day in advance. In that case, refrigerate it in an airtight container until ready to use.

the cake slice on a plate with a bite resting on a fork with fresh raspberries

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At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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close up of the whole cake with raspberries on top

Healthy Raspberry Coconut Cake

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1 from 1 review

  • Author: Katie Webster
  • Total Time: 4 hours
  • Yield: 16 servings 1x
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Description

This delicious coconut cake is made a little healthier by swapping some of the butter out and using Greek yogurt instead. It has a blend of whole grain flour and light cream cheese to make it more nutritious, but it is still decadent tasting and the perfect celebration-worthy cake for Easter, Mother’s Day, or another festive occasion

Ingredients

Units Scale

For the cake

  • 3/4 cup cake flour
  • 1/2 cup whole wheat flour, white whole wheat flour or whole wheat pastry flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 eggs, yolks and whites separated
  • 1/2 teaspoon cream of tartar
  • 1 stick unsalted butter, (8 tablespoons) softened
  • 1 1/4 cup sugar, light brown sugar, granulated maple sugar or coconut sugar
  • 1 cup non-fat Greek yogurt
  • 1 tablespoon vanilla extract
  • 2 teaspoons coconut extract

For the Frosting

  • 1 8–ounce package Neufchatel cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup sugar, light brown sugar, granulated maple sugar or coconut sugar
  • 3 tablespoons Greek Yogurt
  • 1 teaspoons vanilla extract

To Assemble and Decorate

  • 1 1/2 cups sweetened flaked coconut
  • 3/4 cup seedless raspberry jam, room temperature.
  • 1 cup raspberries

Instructions

  1. To Make Cake: Arrange one oven rack in the center of the oven. Set a second rack below it. Place a roasting pan with water on the lower rack. Preheat oven to 350 degrees F. Coat 2 9-inch deep cake pans with cooking spray. Line with parchment rounds.
  2. Whisk cake flour, whole-wheat flour,baking powder and salt in a medium bowl and set aside.
  3. Beat egg whites and cream of tartar with stand mixer or hand mixer with a whisk attachment until soft peaks form, about 1 minute. If using stand mixer, scrape the whites to a medium bowl with a silicone spatula.
  4. Switch to paddle attachment. Add butter and 1 ¼ cup sugar to the bowl and beat on medium-high until creamed together, about 1 ½ minutes. Add yolks, while beating, one at a time. Scrape sides, and continue beating until very light and fluffy looking. Gradually beat in Greek yogurt. Scrape sides again. Beat in vanilla and coconut extract. The batter should be very pale and fluffy, almost like a mousse. 
  5. Turn off motor, and add flour mixture. Fold in by hand with a rubber spatula. Do not overmix. Fold in egg whites just until no white streaks remain.
  6. Divide batter between the prepared pans and spread out. Set cake pans in the oven on the center rack. Bake until puffed and starting to turn lightly golden along the edges. The top should spring back when lightly touched, 22 to 28 minutes. Test center of the cakes with a toothpick. It should come out clean.
  7. Let cakes cool in their pans on a cooling rack at least 15 minutes before turning out onto the cooling rack to cool completely.
  8. To Make Frosting: Beat neufcatel in a mixing bowl on medium speed until soft and smooth. Add in butter, two tablespoons at a time, beating constantly. Add ½ cup sugar, increase speed to medium-high, and beat, scraping sides once, until the sugar is dissolved in the butter mixture and it is very fluffy, 3 minutes. Taste a small amount to make sure that sugar is not grainy anymore. Scrape sides and beat in 3 tablespoons Greek yogurt and 1 teaspoon vanilla extract. Refrigerate, stirring once or twice until slightly stiffened, 20 to 40 minutes.
  9. Assemble Cake: Using a sharp serrated knife, cut each layer in half (this should give you 4 layers total.) Lay small sheets of parchment on a platter touching in the middle to protect the platter from frosting. Set first cake layer, cut side up, on the center of the seams. Spread ¼ cup raspberry jam just on top of the first layer. Top with two more layers of cake and jam. Top with the fourth layer of cake. Spread the frosting all over the top and sides of the cake.
  10. Pat coconut all over the cake. Refrigerate cake 40 minutes to 1 hour to stiffen the frosting if necessary. Decorate the top of the cake with fresh raspberries before serving.

Notes

Make-Ahead: Make the cake layers a day in advance. Wait until they are completely cooled, then wrap tightly in plastic wrap. Store them in the fridge until ready to use. (Alternatively, store them in the freezer for up to 3 months. Leave out at room temperature to thaw)

You can also make the frosting a day in advance. In that case, refrigerate it in an airtight container until ready to use.

The cake can be frosted and coated with coconut and then refrigerated up to two days. Add the raspberries on top just before serving. Make sure to bring to room temperature for at least 1 hour before serving. 

  • Prep Time: 1 hour 20 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1/16th cake
  • Calories: 239
  • Sugar: 19 g
  • Sodium: 217 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Carbohydrates: 29 g
  • Fiber: 2 g
  • Protein: 8 g

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