Chocolate Cake with Raspberry Filling and Coconut Cream Frosting

After a rather hectic week, we spent the weekend wrapping presents, doing last minute shopping and tending to chores around the house (like “furminating” and bathing the corgi), I felt like making something good yet familiar, and this cake hit the spot. It’s an easy scratch chocolate cake layered with some raspberry pie filling and frosted with a mixture of whipped cream, sour cream, sugar and coconut flakes. While it would have been perfectly good without it, the pie filling added extra character to the cake and helped it stay moist in the refrigerator. Because of the topping, you do need to keep it chilled.

chocolate cake with coconut cream frosting

If you’re in the mood for cake, this is a good one. The cake part is almost identical to Hershey’s Black Magic recipe, but the whipped cream and sour cream topping was unique and I’d definitely use it again on other cakes. You just whip a cup and half of cream with some light sour cream, throw in some sugar, and you’ve got a fabulous billowy white frosting. The added touch of coconut flakes (or chips, as the ones I bought were called) made it even more special.

Slice of Cake

This one is adapted from Woman’s Day. In fact, it’s on the current cover! They don’t use pie filling, though.

Chocolate Cake with Raspberry Filling and Coconut Cream Frosting
Prep time
Cook time
Total time
An excellent and very simple chocolate cake with a raspberry filling and super easy sour cream frosting.
Recipe type: Chocolate Cake with Raspberry Filling and Coconut Cream Frosting
Serves: 12
  • 1 3⁄4 cups all-purpose flour
  • 3⁄4 cup unsweetened cocoa ( used Valrhona Dutch)
  • 1 1⁄2 cups granulated sugar
  • 1⁄2 cup packed brown sugar
  • 1 1⁄2 tsp baking soda
  • 1⁄2 tsp baking powder
  • 1⁄2 tsp kosher salt
  • 1 cup whole milk
  • 1⁄2 cup canola oil
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 3⁄4 cup boiling water
  • 1 cup (more or less as desired) raspberry pie filling
  • 1 1⁄2 cups heavy cream
  • 1⁄2 cup reduced-fat sour cream
  • 1⁄4 cup confectioners’ sugar
  • 2 cups unsweetened coconut (flakes, chips or shredded)
  1. Heat oven to 350°F. Coat two 8 x 2-in. round cake pans with flour-added cooking spray. Line bottoms with wax paper or parchment; spray the paper. Dust with flour ( didn’t dust with flour).
  2. In a large bowl, mix together flour, cocoa, granulated and brown sugars, baking soda, baking powder and salt.
  3. In a large measuring cup or bowl, whisk together milk, oil, eggs and vanilla. Add the milk mixture to the flour mixture and mix until fully incorporated.
  4. Add the boiling water to the batter and mix well to combine (the batter will be thin). Divide the batter between the prepared pans and bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
  5. If using pie filing, split the layers horizontally and fill split layers with pie filling.
  6. Beat the heavy cream, sour cream and confectioners’ sugar in a large bowl until stiff peaks form. Place one of the filled cakes on a platter and spread 1 cup frosting over the top. Top with the remaining cake and frost with the remaining icing. Gently pat the coconut all over the cake. Serve immediately or refrigerate, up to 1 day.
Try with cherry pie filling.


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  1. says

    Oh my gosh, you have a corgi?! We do too! And we are also currently in the process of getting him furminated and bathed for the holiday season – much to his dismay. This cake looks fantastic, I love the acidic sweetness of raspberries with chocolate, right up there with sour cherries and chocolate. Yum!

  2. Rina says

    Hi Anna! Your cake looks gorgeous, I’m a big fan of the chocolate raspberry combo. Would you say that the frosting had more ‘structure’ because of the addition of sour cream? I’ve never seen a heavy cream + sour cream frosting before and often frost with heavy cream only (but it is annoyingly perishable and the stabilizers haven’t helped much in the past).

  3. says

    Caroline, that’s Lizzie! Also, I think cherries would be good here too. Lucky Leaf sent me some of their raspberry pie filling so I used that, but I think cherry would be delicious.

    Rina, that’s exactly what the sour cream did. It added a little bit of heaviness, but it also added a nice tart flavor. Also, I’ve noticed that when I whip cream with powdered sugar, it stays fluffy and nice for a few days. I think the starch in the powdered sugar might act as a stabilizer.

    What was interesting was that Woman’s Day recommended Light/Reduced Fat sour cream. I usually buy regular, but because they recommended light I went and bought some. I’m not sure why you couldn’t just use regular, but maybe the light works better for some reason.

  4. Amanda says

    When I clicked on the link for this post about Chocolate Cake with Raspberry filling I was expecting a picture of that. As soon as I saw Lizzie rolled over on her back I burst out laughing! That cake looks amazing! Chocolate and raspberry is my absolute favorite combination. I will have to try this soon.

  5. says

    Dumb questions, what does furminated mean? As new puppy owners, we’re a little clueless on some things.
    Chip has a vet appt. today. He’s so tiny and hardly eats at all and won’t even touch dry dog food, when the breeder told us he was eating it. (Not sure we believe her since he’s so small.)
    Yum to the cake!

  6. says

    Your cake sounds delicious, and looks very attractive. No doubt I would love this combo!!
    Off topic question. In your experience how far in advance can you make pecan pie and still be happy with it?

  7. says

    That cake is truly spectacular–and this is being said by a non-coconut lover! For some reason, I always associate fruit and chocolate things with Christmas.

    @Katrina–lots of times when puppies are losing their teeth or their teeth or sore, they don’t want to eat dry food. Even when he ate it when he was with his brothers and sisters, his baby teeth might be bothering him all of a sudden, as well as the stress of the new home–you might want to try a little wet food, or even some bland, soft chicken and rice to get him interested in food again. I gave my little girl a mix of wet and dry as a puppy, then shifted entirely to dry. Your puppy and Lizzie are both so adorable!

  8. says

    Ooo– love the combination of flavors of chocolate, coconut and raspberry! Spectacular cake! (I also love that it’s on a Scrabble Jr. box. Jamie is really into Scrabble.)
    Your dog is so adorable. I love corgis. 🙂
    Hope you guys have a wonderful holiday season!

  9. Ram says

    I’ll be making your cake either for Christmas or New Year. Your dog is adorable! I’ve got one too and I made him some treats (cookies) for Christmas he loves it!

  10. beth says

    Can I make this in a Bundt pan? Would Swiss meringue buttercream with crushed peppermints ( a la Martha) be too sweet with this particular cake?


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