Dessert

Raspberry Zinger Cake Recipe

ByZoe Lane November 22, 2025November 22, 2025

Introduction

The Raspberry Zinger Cake is a delightful treat layered with sweet raspberry preserves, fluffy marshmallow frosting, and vibrant coconut topping. This moist cake combines classic flavors in a playful presentation perfect for any celebration or simple indulgence.

A square piece of dessert sits on a white plate with two bright red raspberries to the right side. The dessert has four visible layers: the bottom layer is a thick, moist, light yellow cake with a soft texture, above it is a thin layer of dark red raspberry jam that looks glossy and slightly chunky, followed by a thick layer of smooth white cream, and the top layer is a generous sprinkling of light pink shredded coconut giving a fluffy texture. Some pink coconut flakes and a small drop of jam are scattered on the plate, with the background showing a white marbled surface and a glass baking dish holding more of the dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup unsalted butter, softened to room temperature
1 3/4 cups 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
1 3/4 cups raspberry preserves
7 ounces marshmallow fluff
1/2 cup unsalted butter, softened to room temperature (for frosting)
1 teaspoon pure vanilla extract (for frosting)
3 cups powdered sugar
3 cups shredded sweetened coconut
4 drops neon pink gel food coloring

Instructions

Step 1: Preheat the oven to 350 degrees F. Grease and flour a 13×9 inch baking dish or use baking spray, then set aside.
Step 2: In a large mixing bowl, beat the softened butter with granulated sugar until the mixture is pale and fluffy. Add the eggs, egg whites, and vanilla extract, then beat for an additional 2-3 minutes, scraping down the sides as needed.
Step 3: Add the cake flour, kosher salt, and baking powder to the wet ingredients. Mix just until combined.
Step 4: Pour in the buttermilk and beat the batter for 1-2 minutes until fully blended. Pour the batter into the prepared baking dish.
Step 5: Bake for 40-44 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. While the cake is still warm, poke about 20 holes on the surface with the back of a wooden spoon. Spread the raspberry preserves evenly over the top.
Step 6: For the frosting, beat the marshmallow fluff with the softened butter for 3 minutes. Add the vanilla extract and powdered sugar, then beat for another 3 minutes until the frosting is thick and taffy-like. Drop the frosting onto the raspberry layer and spread with an offset spatula or fingertips.
Step 7: Place the shredded sweetened coconut in a bowl and mix in the neon pink gel food coloring with a fork until evenly tinted. Add more drops to reach your desired shade. Sprinkle the colored coconut evenly over the frosting to finish the cake.

Tips & Variations

For a tangier twist, use lemon preserves instead of raspberry.
If you prefer a less sweet frosting, reduce the powdered sugar slightly.
To keep the coconut fresh and colorful, tint it just before serving.

Storage

Store the cake covered in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving. Avoid freezing as the frosting and preserves texture may change.

How to Serve

A slice of three-layer dessert sits on a white plate with two fresh red raspberries beside it. The bottom layer is thick and golden-yellow cake with a soft, moist texture visible where a bite has been taken. The middle layer is a dark red, glossy raspberry jam spread evenly over the cake. The top layer is creamy white frosting covered with shredded coconut dyed light pink, giving a fluffy texture to the surface. Behind the plate, there is a clear glass dish showing the full dessert with the same three layers visible. The scene is set on a white marbled texture with soft, natural lighting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of gel?

Gel food coloring is recommended for vibrant color without affecting the coconut’s texture, but you can use regular coloring sparingly. Be cautious as liquid coloring may soften the coconut.

Is there a substitute for buttermilk in this recipe?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for 5 minutes before using.