Description
A delicious raspberry coconut cake with a rich flavor.
Ingredients
Scale
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup + 2 tablespoons desiccated coconut, divided
- 1 cup fresh or frozen raspberries, divided
- ½ cup seedless raspberry jam
Instructions
- Preheat the oven to 350°F (177°C). Grease and flour two 9-inch round cake pans.
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour and baking powder.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in desiccated coconut and raspberries.
- Divide batter evenly between the cake pans and bake for 25-30 minutes.
- Cool cakes on a wire rack.
- Once cooled, spread raspberry jam on top of one layer and assemble the cake.
- Optional: Frost or decorate with additional coconut or whipped cream.
Notes
- Use fresh raspberries for best flavor.
- Ensure ingredients are at room temperature for better mixing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg