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