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–+ servings
Raspberry Coconut Cake

Heavenly Raspberry Coconut Cake That's Easy to Make

This Raspberry Coconut Cake combines tart raspberries with rich coconut, creating a delightful and visually stunning dessert that's easy to make.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Tropical
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour can substitute with gluten-free blend
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1 cup Unsweetened Shredded Coconut sweetened coconut can be used
  • 1/2 cup Unsalted Butter (softened) or margarine
  • 1 cup Granulated Sugar can use coconut sugar
  • 1 cup Milk or unsweetened almond milk
  • 3 large Eggs or flax eggs for egg-free
  • 2 teaspoons Vanilla Extract any flavored extract can be used
For the Fruit Filling
  • 2 cups Fresh Raspberries frozen can be used, but avoid thawing completely
For Garnish
  • 1 cup Additional Raspberries
  • 1/2 cup Coconut Flakes

Equipment

  • Electric mixer
  • Mixing bowls
  • Cake pans
  • spatula
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two round cake pans by greasing and lightly flouring them.
  2. In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Beat on medium speed for about 3-5 minutes until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition. Pour in vanilla extract and mix on low speed until combined.
  4. In a separate bowl, whisk together flour, baking powder, salt, and shredded coconut.
  5. Gradually add dry mixture to the butter mixture, alternating with milk. Mix on low until just combined.
  6. Gently fold in fresh raspberries with a spatula, being careful not to overmix.
  7. Divide batter evenly between pans and bake for 35-40 minutes until golden and a toothpick comes out clean.
  8. Allow cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 5IUVitamin C: 10mgCalcium: 8mgIron: 6mg

Notes

Ensure all ingredients are at room temperature for best results. Overmixing can lead to a dense cake.

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