Sweet & Tangy Raspberry Coconut Cake Recipe for Summer Joy

Sweet memories often bloom around a raspberry coconut cake that dances between tropical brightness and comforting richness.

Whispers of tropical paradise drift through every delectable slice.

Soft coconut layers welcome bright raspberry bursts with delightful surprise.

Creamy textures mingle with tangy fruit notes in this dreamy dessert.

Baking becomes an adventure when you combine these luscious ingredients.

Subtle sweetness and bold flavors promise a memorable treat that will delight your taste buds.

One bite transports you to a world of pure culinary bliss.

Why Raspberry Coconut Cake Is a Slice of Paradise

• Burst with Flavor: Combines the tangy sweetness of raspberries with rich, creamy coconut for a delightful taste explosion that dances on your palate.
• Foolproof Baking: Straightforward recipe with simple steps that even novice bakers can master, guaranteeing a stunning dessert with minimal kitchen stress.
• Perfect for Gatherings: Impressive cake that works wonderfully for brunches, afternoon tea, family celebrations, or as a show-stopping dessert for special occasions.
• Versatile Treat: Adaptable recipe that can be dressed up with extra toppings or enjoyed in its classic form, making it a go-to dessert for multiple scenarios.

Ingredients That Make Raspberry Coconut Cake Shine

• All-Purpose Flour: A fundamental ingredient that provides the cake's structure and texture.
• Baking Powder: A leavening agent that helps the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor and balances the sweetness of the cake.

• Butter, Sugar: These ingredients create a rich, creamy base that provides sweetness and moisture to the cake.
• Eggs: Bind the ingredients together and contribute to the cake's structure and richness.
• Sour Cream, Milk: Add moisture and contribute to the cake's tender crumb and soft texture.
• Vanilla Extract: Provides a classic, aromatic flavor that complements the other ingredients.

• Desiccated Coconut: Adds a tropical texture and nutty flavor to the cake.
• Fresh Raspberries, Raspberry Jam: Provide a bright, tangy fruit element that contrasts with the sweet cake base.
• Powdered Sugar, Coconut Flakes: Optional toppings that add visual appeal and extra flavor to the finished cake.

Simple Instructions for Raspberry Coconut Cake

Step 1: Prepare Baking Equipment

Get your 9-inch round cake pan ready by generously coating the entire surface with butter. Make sure every corner is covered to prevent sticking.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Ensure the dry ingredients are well combined and free of lumps.

Step 3: Cream Butter And Sugar

In a large bowl, use an electric mixer to blend butter and sugar. Beat until the mixture becomes light, fluffy, and pale yellow, which takes about 3-4 minutes.

Step 4: Add Eggs

Introduce eggs one at a time into the butter mixture. Mix thoroughly after each egg to maintain a smooth, consistent texture.

Step 5: Blend Wet Ingredients

• Desiccated coconut
• Sour cream
• Milk
• Vanilla extract

Stir until all ingredients are evenly distributed throughout the batter.

Step 6: Combine Dry And Wet Mixtures

Slowly add the sifted dry ingredients to the wet mixture. Stir gently to create a smooth cake batter, being careful not to overmix.

Step 7: Incorporate Raspberries

Delicately fold half of the fresh raspberries into the batter. Ensure even distribution without crushing the fruit.

Step 8: Transfer Batter To Pan

Pour the batter into the prepared cake pan. Use a spatula to smooth the top, creating an even surface.

Step 9: Top With Remaining Raspberries

Scatter the remaining raspberries across the batter’s surface. Gently press them slightly into the mixture.

Step 10: Bake The Cake

Place the pan in a preheated oven at 350°F. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 11: Cool The Cake

Remove from oven and let the cake rest in the pan for 10 minutes. Transfer to a wire rack to cool completely.

Step 12: Add Raspberry Glaze

Once cooled, spread raspberry jam evenly across the cake’s top as a glossy finishing touch.

Step 13: Garnish And Serve

Optional: Dust with powdered sugar or sprinkle additional coconut flakes before serving for extra visual appeal.

Tips to Nail Raspberry Coconut Cake

• Choose Fresh Raspberries: Select ripe, plump raspberries at peak season for maximum flavor and sweetness in your cake.
• Prevent Fruit Sinking: Lightly coat raspberries in flour before folding into batter to help them stay suspended and prevent sinking.
• Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for smoother mixing and better cake texture.
• Gentle Mixing Technique: Fold ingredients carefully to maintain air bubbles, creating a lighter, more tender cake crumb.
• Perfect Moisture Balance: Don't overmix batter to keep the cake soft and prevent developing tough gluten strands.

Creative Ideas for Raspberry Coconut Cake

• Tropical Paradise Cake: Replace raspberries with fresh mango chunks and add a splash of rum to the batter for a Caribbean-inspired version.
• Lemon Coconut Delight: Incorporate lemon zest and juice into the batter, topping with a light lemon glaze and toasted coconut flakes.
• Chocolate Raspberry Fusion: Fold in dark chocolate chips and replace half the flour with cocoa powder for a rich, decadent variation.
• Almond Raspberry Blast: Mix in almond extract and sprinkle sliced almonds on top before baking for added crunch and nutty flavor.

Raspberry Coconut Cake Pairing Picks

• Pair Tropical White Wine: Select a crisp, light Sauvignon Blanc or Pinot Grigio with bright, citrusy notes that complement the cake's fruity and coconut flavors, creating a refreshing balance.
• Create Raspberry Cocktail Companion: Mix a raspberry mojito or a coconut-raspberry martini that echoes the cake's ingredients, offering a sophisticated and playful drink pairing that enhances the dessert's tropical essence.
• Serve Creamy Vanilla Accompaniment: Present a scoop of vanilla bean ice cream or a dollop of whipped cream alongside the cake, providing a cool, smooth contrast to the cake's rich texture and intensifying its sweet raspberry notes.

How to Store Raspberry Coconut Cake

• Store the cake in an airtight container inside the refrigerator for up to 4-5 days. Keep it covered to prevent moisture loss and maintain freshness.
• Wrap the cake tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Keep the cake at room temperature in a sealed container for 1-2 days if the environment is cool and dry. Avoid direct sunlight or warm areas.
• If using jam topping, refrigerate immediately after glazing to prevent spoilage. The jam layer might reduce the cake's overall shelf life slightly.

Answers to Common Raspberry Coconut Cake Questions

• Why use sour cream in this recipe?

Sour cream adds moisture and creates a tender, rich texture in the cake, making it incredibly soft and preventing dryness.

• Can I use frozen raspberries instead of fresh?

Yes, but do not thaw them first. Use frozen raspberries directly from the freezer to prevent color bleeding and maintain their shape in the batter.

• How do I prevent the raspberries from sinking to the bottom?

Lightly coat the raspberries in a thin layer of flour before folding them into the batter. This helps them stay suspended throughout the cake during baking.

• What if I don't have desiccated coconut?

You can substitute with shredded coconut, but adjust the quantity slightly as desiccated coconut is finer and drier.

Raspberry Coconut Cake Recipe

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4.9 from 28 reviews

• Total Time: 55-60 minutes
• Yield: 8 1x

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Description

Indulgent raspberry coconut cake promises a delightful escape into tropical sweetness, blending rich coconut notes with tangy raspberry perfection. Delicate layers and creamy frosting invite you to savor each blissful bite of this elegant dessert.

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Ingredients

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Main Cake Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup desiccated coconut
• 2 large eggs
• 1/2 cup unsalted butter

Raspberry Ingredients:

• 1 cup fresh raspberries
• 2 tbsp raspberry jam

Wet and Binding Ingredients:

• 1/2 cup milk
• 1 tsp vanilla extract
• 1/4 cup sour cream
• 1 tsp baking powder
• 1/2 tsp salt

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Instructions

1. Preheat the oven to 350°F and thoroughly grease a 9-inch round cake pan with butter, ensuring complete surface coverage.
2. Sift together flour, baking powder, and salt in a medium mixing bowl, creating a smooth, uniform dry mixture.
3. In a separate large bowl, cream butter and sugar until light and fluffy, approximately 3-4 minutes using an electric mixer.
4. Incorporate eggs one at a time into the butter mixture, mixing thoroughly after each addition to maintain a consistent texture.
5. Gently fold in desiccated coconut, sour cream, milk, and vanilla extract, stirring until ingredients are evenly distributed.
6. Gradually add the sifted dry ingredients to the wet mixture, stirring gently to create a smooth cake batter without overmixing.
7. Delicately fold half of the fresh raspberries into the batter, ensuring even distribution without crushing the fruit.
8. Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even surface.
9. Scatter remaining raspberries across the top of the batter, gently pressing them slightly into the mixture.
10. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
11. Remove from oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack.
12. Once completely cooled, spread raspberry jam evenly across the top of the cake as a glaze.
13. Optional: Dust with powdered sugar or additional coconut flakes before serving.

Notes

• Swap out fresh raspberries for frozen when seasonal availability is limited, just pat them dry to prevent excess moisture in the batter.
• Enhance dairy-free adaptability by using coconut oil instead of butter and almond milk as a substitute for regular milk.
• Prevent fruit from sinking during baking by lightly coating raspberries in flour before folding into the cake mixture, which helps suspend them evenly throughout.
• Intensify coconut flavor by toasting desiccated coconut before incorporating it into the batter, creating a deeper, nuttier undertone.

• Prep Time: 20 minutes
• Cook Time: 35-40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 280
• Sugar: 12g
• Sodium: 150mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 55mg