Description

This Raspberry Zinger Cake is a delightful layered dessert featuring a moist vanilla cake infused with raspberry preserves and topped with a fluffy marshmallow frosting and vibrant pink coconut. Perfect for celebrations, this cake combines a tender crumb with tangy fruit flavors and a sweet, colorful finish.

Ingredients

Scale

Cake

3/4 cup unsalted butter, softened to room temperature
1 3/4 cup granulated sugar
3 large eggs
2 large egg whites
1 Tablespoon pure vanilla extract
2 1/2 cups cake flour
1/2 teaspoon kosher salt
1 Tablespoon baking powder
3/4 cup buttermilk

Filling

1 3/4 cup Raspberry preserves

Frosting

7 ounce Marshmallow Fluff
1/2 cup unsalted butter, softened to room temperature
1 teaspoon pure vanilla extract
3 cups powdered sugar

Topping

3 cups shredded sweetened coconut
4 drops neon pink gel food coloring

Instructions

Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Grease and flour a 13×9 inch baking dish, or alternatively, use baking spray. Set aside for later use.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with granulated sugar for several minutes until the mixture lightens in color and becomes fluffy. This step helps create a tender cake texture.
Add Eggs and Vanilla: Incorporate the eggs, egg whites, and vanilla extract into the butter mixture. Beat for an additional 2-3 minutes, ensuring to scrape down the sides of the bowl to fully combine all ingredients.
Mix Dry Ingredients: Add cake flour, kosher salt, and baking powder to the wet mixture. Gently mix just until all ingredients are combined to avoid overworking the batter, which can result in a dense cake.
Add Buttermilk: Pour in the buttermilk and beat for another minute or two until the batter is smooth and fully blended.
Bake the Cake: Transfer the batter to the prepared baking dish and smooth the top. Bake for 40 to 44 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs attached.
Apply Raspberry Preserves: Once the cake is warm but not hot, poke about 20 holes evenly across the top using the back of a wooden spoon. Spread the raspberry preserves evenly over the surface, allowing the preserves to seep into the cake through the holes.
Prepare Frosting: In a mixing bowl, beat the marshmallow fluff and softened butter together for three minutes until creamy. Add in vanilla extract and powdered sugar and beat for another three minutes until the frosting is thick and has a taffy-like texture.
Frost the Cake: Drop spoonfuls of the frosting onto the raspberry layer and evenly spread it using an offset spatula or fingertips, covering the entire top surface of the cake.
Color the Coconut: In a separate bowl, combine shredded sweetened coconut with neon pink gel food coloring. Mix thoroughly with a fork until the coconut is evenly tinted. Add extra drops if necessary to achieve your desired shade of pink.
Decorate the Cake: Spread the tinted coconut over the frosted cake, covering it completely for a fun and vibrant finish. Serve and enjoy!

Notes

Make sure butter is softened to room temperature for better creaming with sugar.
Do not overmix the batter once flour is added to keep the cake tender.
Poking holes before adding preserves allows the flavor to infuse throughout the cake.
The marshmallow fluff frosting will be thick, so spread gently to maintain texture.
The pink coconut topping adds visual appeal and a sweet crunch.
Store cake covered in the refrigerator and bring to room temperature before serving.

Prep Time: 20 minutes
Cook Time: 44 minutes
Category: Cake
Method: Baking
Cuisine: American

Keywords: Raspberry Zinger Cake, Raspberry Cake, Marshmallow Frosting Cake, Coconut Topping Cake, Layered Cake, Dessert Recipe