Description
Luscious Raspberry Coconut Cake delivers sweet tropical paradise with tangy fruit and creamy coconut layers. Delicate crumb and rich flavors invite dessert enthusiasts to savor this irresistible Mediterranean-inspired treat you’ll crave again and again.
Ingredients
Scale
Main Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup shredded coconut
Wet Ingredients and Sweeteners:
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- ¼ cup raspberry jam
- ¼ cup powdered sugar
Instructions
- Thoroughly grease a 9-inch round cake pan and heat the oven to 350°F (175°C), ensuring an even cooking environment.
- Combine flour, baking powder, and salt in a mixing bowl, whisking until uniformly blended.
- Cream butter and sugar in a separate bowl until the mixture becomes light and airy, creating a fluffy base.
- Incorporate eggs individually into the butter mixture, blending thoroughly after each addition.
- Mix in vanilla extract, providing a subtle aromatic essence to the cake batter.
- Gradually introduce the dry ingredients to the wet mixture, alternating with milk to maintain a smooth, consistent texture.
- Gently fold shredded coconut into the batter, distributing it evenly throughout.
- Delicately swirl raspberry jam into the mixture, creating an elegant marbled pattern without overmixing.
- Transfer the batter into the prepared pan, spreading it evenly to ensure uniform baking.
- Bake for 25-30 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean.
- Allow the cake to cool completely on a wire rack, preventing moisture accumulation.
- Decorate by pressing additional shredded coconut around the cake’s edges and top surface.
- Finish by dusting powdered sugar over the cake, creating a delicate, snow-like appearance.
Notes
- Opt for fresh, high-quality raspberries to enhance the cake’s natural fruity flavor and vibrant color.
- Gently swirl the raspberry jam to create a beautiful marbled pattern without overmixing the batter.
- Toast the coconut flakes beforehand to intensify their nutty flavor and add a delightful crunch to the cake’s exterior.
- Adjust the cake’s sweetness by using less sugar or a sugar substitute
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 26g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg