Description
A delightful blend of tropical coconut and tart raspberry, this stunning cake is perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 cup coconut milk
- 1 cup shredded sweetened coconut
- 1 cup raspberry preserves (slightly warmed)
- 2 cups whipped cream (stabilized or store-bought)
- 1 cup shredded sweetened coconut (for decoration)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a round 9-inch cake pan.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Cream the softened butter and granulated sugar in a large bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the coconut milk and shredded coconut until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour half of the batter into the prepared cake pan.
- Spoon the warmed raspberry preserves over the batter and swirl it gently with a knife.
- Pour the remaining batter on top and smooth the surface.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cake to cool completely.
- Frost with whipped cream and sprinkle with additional shredded coconut for decoration.
Notes
For best results, use room temperature ingredients and avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: cake, coconut, raspberry, dessert, special occasion