Raspberry Coconut Cake Recipe

Get ready fellow foodies, today I’m bringing you something special! We’ll be preparing the incredibly luscious Raspberry Coconut Cake. It’s a divine dessert that has the perfect balance of sweet tart raspberry and cream coconut. This is a sure-fire hit for any weekend family dinner, birthday bash and even as a Christmas dessert! Trust me, once you have a bite of this Raspberry Coconut Cake, it’ll be love at first bite!

It’s flaky and moist, with the raspberry and coconut blending together to create a harmonious symphony of flavors in your mouth. Your guests will absolutely adore it and will be begging you for the recipe! But well, you’ll have to decide if you want to share the secrets or keep it as your own speciality. Now, let’s talk about the stats of this beauty.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 10 slices
• Yield: 1 (9-inch) cake

Dying to get started, right? Well, let’s chop-chop and dive right into it!

Ingredients & Equipment You’ll Need

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup unsalted butter
• 4 eggs
• 1 cup shredded coconut
• 1 cup raspberry jam
• 1 tsp baking powder
• A pinch of salt

Equipment

• 9-inch cake pan
• Mixing bowls
• Hand blender

The raspberry jam goes real well with this cake and combats the sweetness of the sugar and the coconut. The all-purpose flour is a great base that keeps it all together. Now, if you’re not a fan of coconut, fear not my friend, you can easily replace it with nuts or chocolate for a different flavor.

How To Make Raspberry Coconut Cake

1. Preheat the oven to 350 degrees. Grease your pan and leave it aside.
2. In a mixing bowl, combine the butter and sugar, blending until creamy. Then add the eggs one by one and continue to blend until well combined.
3. Next, stir in the flour, baking powder and salt, then fold in the coconut.
4. Pour the batter into the pan and smoothen the top. Spoon dollops of the raspberry jam and swirl it into the batter.
5. Bake the cake for 35 minutes or until a toothpick comes out clean. Let it cool before serving.

Tips For The Best Results

• Ensure your eggs and butter are at room temperature before starting.
• When mixing the ingredients, do it gently to keep the cake light and fluffy.

Storage Tips

• Store the cake in an airtight container to keep it moist. It should last for up to 3 days at room temperature and a week if refrigerated.

Frequently Asked Questions

Q: Can I use a different type of jam?
A: Yes, you can, for example, try strawberry or blackberry jam instead.

Q: Can I make this ahead of time?
A: Absolutely! Keep it in the fridge wrapped tightly in cling wrap until ready to serve.

Q: Can I freeze this cake?
A: Sure, you can. It will stay good for around 1 month.

Q: Can I use whole wheat flour?
A: Definitely, but it might make the cake denser.

Q: What can I serve this with?
A: A dollop of whipped cream on top, and you’re good to go!

Nutritional Facts of Raspberry Coconut Cake

Each serving of Raspberry Coconut Cake has approximately 330 calories, 15g fat, 46g carbohydrates, and 4g protein

Well, there you have it – the decadently delicious Raspberry Coconut Cake! With flavorsome coconut and the tang of sweet raspberries, this dessert makes for a showstopper at parties and a comforting treat for those days when you need something sweet. Pair it with a hot cup of coffee or a good book, and you’re all set. Happy baking!