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This cake is so delicious, you’ll want to eat the whole thing!  It has such great flavors, and the frosting really sets it off, with it’s tangy cream cheese, and then the sweet coconut, it’s really wonderful.  It’s so easy to make, and the crock pot lends a sweet Raspberry scent all over your house.  You can put this on to bake in the crock pot, around Noon,  and have it cooled and iced for dinner.  You will love this recipe.

HERE’S WHAT YOU NEED:6 Tablespoons of Butter – melted2/3 cup of Oil2 cups of Sugar1 Tablespoon of Vanilla2 2/3 cups of Flour1 Tablespoon of Baking Powder1 teaspoon of Salt1 cup of Milk3 Eggs1 Tablespoon of Raspberry Jello
1/2 cup of fresh Raspberries – washed and drained (Extra berries for topping)
FROSTING:1 – 8 ounce package of Cream Cheese – softened1/4 cup of Milk1 Tablespoon of Vanilla2 – 3 cups of Powdered sugar4 – 6 ounces of Shredded Coconut – sweetenedFresh Raspberries to top


First, spray the Crock Pot with Cooking Spray, place the lid on the crock pot, and turn the heat to HIGH, to heat the crock pot.   In the mixing bowl of a stand mixer, blend the melted Butter, and Oil with the Sugar and Vanilla, until smooth and creamy.  In a separate bowl, add the Flour, Baking Powder, salt, and Raspberry Jello, and stir until completely mixed.   Add the Eggs to the mixing bowl, and blend.  Add the Flour mixture a little at a time, alternating with the Milk, until all ingredients have been added, and mixed until smooth.  Remove the mixing bowl, and fold the fresh Raspberries into the cake batter.  Pour the batter into the crock pot, and cover with the lid. 

Cook on high heat for 1 hour, and turn heat setting to low, and cook an additional 30 minutes to and hour, or until a toothpick inserted in the center comes out clean, and cake is no longer wobbly.  When cake is finished, remove the lid and be careful not to drip any condensation from the lid on the cake.  Allow cake to cool in the crock pot, until the Crock liner can be removed.  Remove the crock, and let cool to room temperature.  Place cake/crock in the refrigerator if cool cake is preferred.
FROSTING:   In the mixing bowl of a stand mixer, place the Cream Cheese, and milk, and blend.  Add Vanilla, and blend.  Add Powdered Sugar about 1/3 cup at a time, and mix until smooth, thick and creamy.  If Frosting becomes to thick, add a few drops of milk to thin.
Frost cake with all of the frosting, and generously sprinkle Coconut on top.  To serve, cut in 2 – 3 inch slices.  Enjoy!
NOTE:  For best results, place cake in refrigerator to cool before serving.  Crock Pot temperatures do vary, so just watch the cake to make sure it’s cooking, and when you turn it down, check on it about every 20 minutes until it’s done.

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