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Raspberry And Coconut Cake Recipe

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10 Gourmet Fine Dining Desserts Recipes Fill My Recipe Book
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Ingredients

For this delicious raspberry and coconut cake recipe, you'll need the following ingredients:

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 3 large eggs, lightly beaten
  • 1 cup full-fat coconut milk
  • 2 teaspoons pure vanilla extract
  • 1 cup fresh or frozen raspberries
  • 1/2 cup sweetened shredded coconut

Instructions

This raspberry and coconut cake is surprisingly easy to make. Here’s what you’ll need to do:

  • Preheat your oven to 350 degrees F. Grease a 9-inch round cake pan with butter and dust with flour.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large bowl using a hand mixer or in a stand mixer, beat the butter and sugar together until light and fluffy, about 3 minutes.
  • Add the eggs one at a time, beating until fully incorporated.
  • Add the coconut milk and vanilla extract and beat until combined.
  • Add the flour mixture to the butter mixture and beat on low speed until all the ingredients are just combined. Do not overmix.
  • Gently fold in the raspberries and shredded coconut.
  • Pour the cake batter into the prepared pan and spread evenly.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and let cool for 10 minutes before removing from the pan and transferring to a wire rack to cool completely.

Nutrition

This raspberry and coconut cake is full of flavor and makes a delicious treat. Each slice contains approximately the following nutritional information:

  • Calories: 288
  • Fat: 12g
  • Carbohydrates: 44g
  • Protein: 3g
  • Fiber: 2g
  • Sugar: 20g

This cake is sure to be a hit with your family and friends. Enjoy it as a special treat or for any special occasion. The combination of raspberry and coconut is always a hit and this cake is no exception.

It’s a great way to use up any extra raspberries you have on hand and the coconut adds a delicious flavor and texture to the cake. It’s also a great way to use your favorite cake recipe and give it a unique twist. Give this raspberry and coconut cake a try and you won’t be disappointed!


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