Raspberry Coconut Cake
Indulge in a slice of Raspberry Coconut Cake, where the sweet-tart bursts of fresh raspberries harmonize with creamy coconut for a delightful dessert experience. This fluffy, moist cake is perfect for any occasion, making it a showstopper at gatherings or simply a treat for yourself. Easy to prepare, even novice bakers can impress their friends and family with this tropical delight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves about 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup coconut milk (full-fat)
- 1 cup fresh raspberries (ripe)
- 1 cup unsweetened shredded coconut
- 3 large eggs (room temperature)
- 2 tsp vanilla extract
- 1/2 cup melted coconut oil or butter
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix eggs, coconut milk, melted coconut oil (or butter), and vanilla until smooth.
- Gradually add the wet mixture to the dry ingredients, mixing gently to combine.
- Fold in fresh raspberries and shredded coconut carefully.
- Divide the batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool completely on a wire rack before frosting or serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: For added flavor variations, substitute raspberries with strawberries or blueberries. Ensure all ingredients are at room temperature for best results.