Description
A soft and moist raspberry coconut cake layered with tangy raspberry filling and covered in fluffy whipped cream and coconut. This elegant dessert is both refreshing and indulgent.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups fresh or frozen raspberries
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon lemon juice
- 2 cups shredded coconut
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180°C (350°F) and grease a round cake pan.
- Cream butter and sugar until light and fluffy, then add eggs one at a time and mix well. Stir in vanilla extract.
- Whisk flour, baking powder, and salt in a separate bowl. Gradually add to the wet mixture alternating with milk until smooth.
- Pour batter into the pan and bake for 30–35 minutes until a toothpick comes out clean. Cool completely.
- In a saucepan, combine raspberries, sugar, and lemon juice. Mix cornstarch with water and add. Cook until thickened, then cool.
- Slice the cake into layers and spread raspberry filling between layers.
- Whip heavy cream with powdered sugar and vanilla until soft peaks form, then frost the cake.
- Press shredded coconut over the entire cake to coat evenly.
- Chill before serving for best texture.
Notes
- Use frozen raspberries if fresh are unavailable, adjusting cooking time.
- Substitute strawberries or mixed berries for variation.
- Use coconut milk instead of regular milk for stronger coconut flavor.
- Store in the refrigerator for up to 3 days.
- Let sit at room temperature briefly before serving.
- Prep Time: 25 minutes
- Cook Time: 33 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 95 mg
