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Coconut Raspberry Pilsner Cake

Servings 6 servings


For the cake:

  • 2 cups (240g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup (200g) granulated sugar
  • ½ cup (38g) unsweetened coconut flakes (I used Bob’s Red Mill)
  • 3/4 cup (183g) coconut milk (from shaken can)
  • ½ cup (4oz) pilsner
  • 2 large eggs
  • 2 tablespoons (30g) vegetable oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract

For the frosting:

  • 8 oz cream cheese room temperature
  • 1 cup (230g) heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup (125g) powdered sugar
  • 6 oz raspberries
  • Toasted coconut for garnish optional


  • Preheat the oven to 350°F.
  • Add the flour, salt, baking powder, sugar, and coconut flakes to a bowl, stir to combine.
  • Add the coconut milk, pilsner, eggs, oil, vanilla, and coconut extracts. Whisk together until just combined.
  • Spray a 9x5 inch loaf pan with cooking spray, add the batter. Bake for 60 minutes or until the top has started to brown and the cake springs back when lightly touched.
  • Allow to cool to room temperature before removing from the pan.
  • Add the cream cheese to the bowl of a stand mixer fitted with a whisk attachment. Beat until light and fluffy, scraping the sides several times to make sure all cream cheese is mixed.
  • Add the heavy cream and vanilla extract. Starting on a low speed and building up speed to medium-high, beat until the cream and cream cheese are well combined, light and fluffy. Add the powdered sugar, stir to combine.
  • Cut the cake in half horizontally to make two layers. Add half the frosting in an even layer on the cut side of one of the loaves. Top with raspberries.
  • Add the other layer, cut side down. Top with remaining frosting. Sprinkle with toasted coconut flakes.


*To toast coconut, add to a dry pan over high heat. Pull back and forth over the burner, tossing until just toasted. Be careful, it burns quickly.