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Raspberry Coconut Cake

A delightful cake that combines the tartness of fresh raspberries with the tropical sweetness of coconut, perfect for any occasion!
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt A pinch of salt
  • ½ cup unsweetened shredded coconut
Wet Ingredients
  • ½ cup unsalted butter, softened
  • 2 cups granulated sugar
  • 1 cup milk Can use unsweetened almond milk for dairy-free
  • 3 large eggs
  • 1 teaspoon vanilla extract
Fruits
  • 1 cup fresh raspberries Plus more for garnishing

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two round cake pans.
  2. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy for about 3-5 minutes.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, salt, and shredded coconut.
  5. Gradually add the dry mixture and milk to the butter mixture, alternating until well combined.
  6. Gently fold in the fresh raspberries to avoid overmixing.
  7. Divide the batter evenly between the prepared cake pans and smooth the tops.
Baking
  1. Bake in the oven for 35-40 minutes or until a toothpick inserted comes out clean.
  2. Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. Once cooled, frost the cake with your favorite cream cheese frosting and garnish with additional raspberries and coconut flakes.

Notes

Store leftover cake in an airtight container in the refrigerator for up to four days. For longer storage, wrap slices in plastic and freeze for up to two months. Thaw in the fridge overnight before serving.