Description
A delicious Raspberry Coconut Cake with a fluffy texture and a sweet coconut coating.
Ingredients
Scale
- 2 cups All-purpose flour (Swap with a gluten-free blend for a gluten-free option.)
- 2 teaspoons Baking powder (Crucial for a fluffy rise.)
- 1 teaspoon Salt
- 1 cup Unsalted butter (Ensure it’s soft at room temperature.)
- 1 cup Granulated sugar (Reduce slightly for a less sweet cake.)
- 3 large Eggs (Essential for binding and moisture.)
- 1 teaspoon Vanilla extract (Pure vanilla enhances flavor.)
- 1 cup Whole milk (Substitute with almond milk for dairy-free.)
- 1 cup Raspberry preserves (Warm slightly for easier spreading.)
- 2 cups Sweetened shredded coconut (Use unsweetened for a less sugary finish.)
- optional Powdered sugar (For dusting.)
Instructions
- Prepare the Pan: Grease and flour a dome-shaped cake pan. Preheat the oven to 350°F (175°C).
- Make the Batter: Cream butter and granulated sugar together until fluffy. Beat in eggs one at a time, then add vanilla extract. Mix dry ingredients separately, then alternate adding them with the milk to the butter mixture until just combined.
- Add Raspberry Swirl: Pour half the batter into the pan, drop dollops of raspberry preserves over it, then top with the remaining batter and swirl gently.
- Bake the Cake: Bake for 45–55 minutes until a toothpick comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a cooling rack.
- Coat with Coconut: Once cooled, brush with water or simple syrup. Press coconut onto the surface until fully coated. Dust with powdered sugar if desired.
Notes
- This cake can be made dairy-free by substituting almond milk for whole milk.
- Use unsweetened coconut for a less sugary finish if desired.
- Ensure the butter is at room temperature for best mixing results.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg