Description

The Raspberry Zinger Cake is a delightful and vibrant dessert featuring a moist cake base infused with raspberry preserves and topped with a fluffy marshmallow frosting and brightly colored shredded coconut. This cake combines the tanginess of raspberry with sweet marshmallow and coconut textures, perfect for celebrations or any special occasion.

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

Raspberry Layer

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 use baking spray to prevent the cake from sticking. Set aside while preparing the batter.
Mix Butter and Sugar: In a large mixing bowl, beat the softened butter with the granulated sugar for several minutes until the mixture turns pale and creamy. This step helps incorporate air for a light cake.
Add Eggs and Vanilla: Add the 3 large eggs, 2 egg whites, and 1 tablespoon of vanilla extract to the butter mixture. Beat for an additional 2-3 minutes, scraping down the sides of the bowl as needed to ensure all ingredients are well combined.
Combine Dry Ingredients: In the same bowl, add the cake flour, kosher salt, and baking powder. Mix just until combined to avoid overworking the flour, which can make the cake tough.
Add Buttermilk: Pour in the buttermilk and beat for 1-2 minutes until the batter is smooth and fully blended. This adds moisture and a slight tang to the cake.
Bake the Cake: Pour the batter into the prepared baking dish, spreading it evenly. Bake for 40-44 minutes or until a toothpick inserted into the center comes out with only a few crumbs attached, indicating the cake is fully baked.
Add Raspberry Preserves: When the cake is warm, poke about 20 holes into the top using the back of a wooden spoon. Spread the raspberry preserves evenly over the top, allowing the preserves to soak slightly into the cake through the holes.
Prepare Frosting: In a mixing bowl, beat the marshmallow fluff with 1/2 cup softened butter for 3 minutes until smooth and light. Add 1 teaspoon vanilla extract and then gradually beat in the powdered sugar for about 3 minutes. The frosting will be thick and taffy-like in texture.
Frost the Cake: Drop dollops of the marshmallow frosting onto the raspberry layer and spread evenly with an offset spatula or your fingertips.
Color and Add Coconut: In a separate bowl, mix the shredded sweetened coconut with neon pink gel food coloring using a fork until all the coconut is uniformly tinted. Add more drops if you wish to intensify the color. Finally, spread the colored coconut evenly over the top of the frosted cake.

Notes

Make sure the butter is softened to room temperature for easier mixing and better texture.
Poking holes before spreading the raspberry preserves helps infuse the flavor into the cake itself.
The frosting is thick—take care when spreading to avoid tearing the cake.
Neon food coloring can be adjusted to your desired intensity or omitted for a more natural look.
The cake can be stored covered in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for best flavor.

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

Keywords: Raspberry cake, marshmallow frosting, coconut topping, berry preserves, colorful cake, dessert recipe