Description
A delightful raspberry-swirl coconut cake with a creamy frosting, perfect for any celebratory occasion.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 220 g (1 cup) granulated sugar
- 10 g (2 tsp) baking powder
- 2 g (1/2 tsp) baking soda
- 5 g (1 tsp) kosher salt
- 90 g (1 cup) fine shredded unsweetened coconut
- 240 ml (1 cup) full-fat coconut milk
- 170 g (3/4 cup) unsalted butter at room temperature
- 3 large eggs
- 10 ml (2 tsp) vanilla extract
- 340 g (12 oz) fresh or frozen raspberries
- 250 g (2 cups) powdered sugar for frosting
- 225 g (8 oz) cream cheese or 200 g full-fat coconut cream
- 15 ml (1 tbsp) lemon juice
- Toasted coconut flakes for garnish (optional)
Instructions
- Make the raspberry coulis and cool it by simmering raspberries, sugar, and lemon juice until thickened, then strain and chill.
- Prepare the dry ingredients by sifting together flour, baking powder, baking soda, and salt, then stirring in shredded coconut.
- Cream butter and sugar in a mixer until fluffy, then add eggs one at a time.
- Combine wet and dry ingredients without overmixing.
- Divide batter into prepared pans and bake until a toothpick comes out clean.
- Create the raspberry swirl by piping cooled coulis between cake layers and slightly chilling.
- Make the coconut cream frosting and frost the cooled cake layers.
- Chill the finished cake to set before slicing.
Notes
For best results, use room-temperature ingredients and avoid overmixing the batter.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg