mini raspberry coconut cake

soft coconut cake, sweet raspberry filling, and the dreamiest brown butter coconut frosting.

Hi friends —

Happy Wednesday! What’s better than a mid-week pick-me-up than a cake?! I’m not sure what it is, but I’ve been obsessed with layered cakes recently. I think it may be something that comes with the accomplishment of achieving one, and then just simply getting to enjoy your hard work — and this little cake might be one of my favorites I've made lately. It’s soft, sweet, and has just the right balance of flavor and texture in every bite.

We start with fluffy coconut cake layers that are light but rich, filled with a vibrant homemade raspberry jam that adds the perfect pop of tartness and color. The whole thing is frosted in a silky brown butter coconut cream cheese frosting (yes, it’s as dreamy as it sounds, and you know I couldn’t resist the brown butter magic), and then it’s finished with a snowy coat of shredded coconut for that extra touch of charm.

It’s cozy enough to enjoy with coffee and elegant enough to serve for something special — and since it’s a mini, it’s just the right size to make any moment feel a little more celebratory.

🍰 You can grab the FULL recipe now on the blog:

If you try it, I’d love to know what you think — and as always, thank YOU for baking along with me. If you ever have any questions about a specific recipe, feel free to leave them in the chat! Have a beautiful day <3

With love,
Kiley