This Raspberry Coconut Cake is a dreamy dessert that combines the tart sweetness of fresh raspberries with the rich, tropical flavor of coconut. Moist, fluffy, and bursting with flavor, it’s the perfect cake for any occasion—whether you’re celebrating a special event or just craving something sweet. The coconut adds a hint of chewiness, while the raspberries bring a bright, juicy contrast. Topped with a creamy coconut frosting or a light glaze, this cake is pure indulgence!
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Why You’ll Love Raspberry Coconut Cake
Incredible Flavor: The combination of tart raspberries and sweet coconut is a match made in heaven.
Moist & Fluffy: Thanks to coconut milk and butter, this cake stays soft and tender.
Beautiful & Elegant: The pop of red from the raspberries makes this cake as gorgeous as it is delicious.
Simple Ingredients: Made with pantry staples, no fancy ingredients required.
Versatile: Perfect for birthdays, brunches, or just because!
Ingredients in Raspberry Coconut Cake
Butter: Adds richness and helps create a soft, tender crumb.
Sugar: Sweetens the cake and gives it a delicate texture.
Eggs: Provide structure and ensure a light, fluffy cake.
Vanilla Extract: Enhances the overall flavor.
Flour: The foundation of the cake, creating the perfect balance of density and lightness.
Baking Powder & Baking Soda: Helps the cake rise beautifully.
Coconut Milk: Keeps the cake moist and adds a subtle coconut flavor.
Shredded Coconut: Adds texture and enhances the tropical taste.
Fresh Raspberries: Provides bursts of juicy sweetness throughout the cake.
Powdered Sugar: Used in the frosting or glaze for a smooth, sweet finish.
Heavy Cream: Helps create a luscious frosting or drizzle.
Instructions
Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a cake pan to prevent sticking.
Make the Batter: In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla. Alternate adding the flour mixture and coconut milk, stirring until just combined. Fold in shredded coconut and raspberries gently.
Bake to Perfection: Pour the batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Frosting: In a bowl, whisk powdered sugar and heavy cream until smooth. For extra coconut flavor, stir in a bit of coconut extract.
Frost & Serve: Spread the frosting over the cooled cake and sprinkle with extra shredded coconut for a beautiful finish. Slice and enjoy!
How to Serve Raspberry Coconut Cake
With Fresh Berries: Garnish with extra raspberries for a pop of color.
With Toasted Coconut: Sprinkle toasted coconut flakes for added crunch.
With Whipped Cream: A dollop of fresh whipped cream makes it even more indulgent.
With a Cup of Tea or Coffee: The perfect pairing for an afternoon treat.
Additional Tips
Use Room Temperature Ingredients: This ensures everything blends smoothly for the best texture.
Don’t Overmix: Mix just until combined to keep the cake light and fluffy.
Fold in Raspberries Gently: This prevents them from breaking apart and turning the batter pink.
Store Properly: Keep the cake covered in the fridge to maintain freshness.
Make It Ahead: This cake tastes even better the next day as the flavors meld together.
FAQ Section
Q1: Can I use frozen raspberries?
A1: Yes! Just thaw and drain them well to avoid excess moisture.
Q2: Can I substitute coconut milk with regular milk?
A2: Yes, but you’ll lose some of the coconut flavor. You can add a bit of coconut extract to compensate.
Q3: How do I store leftovers?
A3: Store in an airtight container in the refrigerator for up to 4 days.
Q4: Can I freeze this cake?
A4: Yes! Wrap slices tightly in plastic wrap and freeze for up to 2 months.
Q5: Can I make this cake gluten-free?
A5: Absolutely! Use a good-quality gluten-free flour blend.
Q6: What’s the best way to toast coconut?
A6: Spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally.
Q7: Can I add other fruits?
A7: Yes! Blueberries or chopped strawberries would be great alternatives.
Q8: Can I make this as cupcakes?
A8: Definitely! Adjust the baking time to around 18-22 minutes.
Q9: Do I have to use frosting?
A9: No, a simple dusting of powdered sugar or a light glaze works beautifully too.
Q10: What if I don’t have coconut milk?
A10: You can use whole milk or almond milk, but the coconut flavor won’t be as strong.
Final Thoughts
This Raspberry Coconut Cake is the perfect balance of sweet, tangy, and tropical flavors. Whether you’re baking it for a celebration or just treating yourself, this cake is guaranteed to impress. Light, moist, and bursting with juicy raspberries and coconut goodness, it’s a dessert that feels like a mini getaway with every bite.
Print
Raspberry Coconut Cake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry Swirl Coconut Snowball Cake is a dreamy combination of fluffy vanilla cake, sweet raspberry swirls, and a coconut coating that melts in your mouth. A perfect dessert for holidays, family gatherings, or just a cozy treat! If you love homemade baking, fine dining desserts, and easy cake recipes, this one’s for you!
Ingredients
For the Cake:
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1 1/2 cups all-purpose flour
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1 1/2 tsp baking powder
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1/4 tsp salt
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1/2 cup unsalted butter, softened
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1 cup sugar
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2 eggs
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1/2 cup milk
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1 tsp vanilla extract
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1/2 cup shredded coconut
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1/4 cup raspberry jam
For the Topping:
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1 cup shredded coconut
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1/4 cup powdered sugar
Instructions
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Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
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In a bowl, whisk together the flour, baking powder, and salt.
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In a separate bowl, beat the butter and sugar until light and creamy. Add eggs one at a time, then mix in the vanilla extract.
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Gradually add the flour mixture, alternating with milk, until the batter is smooth.
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Fold in the shredded coconut gently.
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Swirl the raspberry jam into the batter, folding lightly to create a marbled effect.
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Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cake cool completely before decorating.
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Once cooled, press shredded coconut around the edges and on top of the cake. Dust with powdered sugar for a snowy effect.
Notes
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For extra flavor, add a touch of lemon zest to the batter.
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Raspberry jam swap: Try strawberry or blackberry jam for a variation.
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Make it extra moist: Brush the cake with a bit of coconut milk before adding the topping.
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Storage: Keep in an airtight container for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 22g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38 g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg