There are plenty of cake recipes out there, but none quite as unique as this raspberry coconut cake. This recipe combines the sweet and wonderful taste of raspberries with the light flavor of coconut, which seem to be a match made in heaven. One of the best parts about this cake is that it’s easy to put together and requires just a few ingredients. Unlike many other cakes, this one includes fruit and coconut, giving it a taste that is out of this world.
Recipe developer Jennine Bryant is incredible at coming up with recipes, and this sweet dessert is no exception. "In England, raspberry coconut cake is a classic [children’s] kind of cake, so it really takes me back to childhood and brings back fond memories!" Bryant shares. "This is obviously a slightly classier, adult version of the cake, but it is still really simple to put together. Simple and classic." We are all about a cake that helps create memories!
Keep reading to find out how to make this lovely recipe.
Gather the ingredients for the raspberry coconut cake
Lets get down to business! The first thing you need to do is head to the grocery store and gather all the necessary ingredients. Don’t worry, you won’t need a lot for this recipe. First, pick up butter and granulated sugar. As with most baking recipes, this one also requires a few large eggs. When you hit up the baking aisle, grab some all-purpose flour and baking powder.
Next, get desiccated coconut. You can also add raspberries to your cart — frozen or fresh work for this recipe. To complete your list, grab some seedless raspberry jam.
Preheat the oven and line a loaf tin
Now we can continue with the prep work. Since you’ll be baking this cake, preheat your oven to 350 F.
Grab a 2-pound bread pan and line it with parchment paper. Be sure to have a little paper higher than the sides of the pan — this will make it a lot easier to remove the cake when you finish baking it.
Select your favorite mixing bowl and toss in the butter and sugar. As a reminder, the butter should be at room temperature to make it easier to mix. Beat the two together until they are light and creamy.
Start mixing the cake batter
Using a separate bowl, add the flour and baking soda first. Mix them together to make your dry mixture. Then, alternate between adding the eggs, and the flour mixture, to the bowl with the sugar and butter. Be sure to combine well after each addition.
"I tend to use a stand mixer because I have one, but it’s also totally fine to use a handheld electric mixer. I would recommend using electric, as beating the sugar and butter together until it is creamed can be exhausting by hand," Bryant says. "But then, if you are looking for a way to work out your arms, that could be an option!"
Fold in the coconut and raspberries
You still need to add a few more things to the batter, so don’t set it aside just yet. First, fold in a cup of desiccated coconut and ¾ cup raspberries. Mix everything together and transfer the batter into the prepared bread pan. Shake the pan to level the top out before adding ¼ cup raspberries on top. Bryant says you can add a little chocolate as well. "I think some dark chocolate chips would be a great addition — dark chocolate goes really well with coconut and raspberry. Or even just a dark chocolate drizzle on top would be lovely," she says.
Pop the cake into the oven and set your timer for about an hour. If you see the top starting to brown, cover it with foil. Once the cake rises and turns golden, it’s done cooking. Another good indicator is when the top springs back when you gently touch it.
Cool the cake and add the toppings
When you remove the cake from the oven, allow it to cool for at least 15 minutes in the bread pan. After the first 15 minutes, remove the cake from the tin and let it cool completely. You may be tempted to skip this part, but it’s a really important step. "It takes about an hour to cool completely, which is recommended as the jam will get really runny if put on top of a still-hot cake," Bryant says.
Once cooled, spread the raspberry jam on top of the cake. Then, sprinkle the cake with the remaining 2 tablespoons of desiccated coconut. Last but not least, decorate the top with the final 10 raspberries.
Serve and enjoy
The last step in any recipe is always the best because it means you finally get to enjoy all of your hard work and effort. This cake would be wonderful on its own, but Bryant also provides a few good serving suggestions. "The best serving suggestion I’ve got is to have a slice with a nice cup of English tea. Or coffee, that would be good too," Bryant shares. "It’s a simple cake, so [it’s] great for afternoon tea or a snack. To tart up the serving you could add a little jam and cream." And if you have any leftovers, you can store it in an airtight container for 3-4 days.
- ¾ cup 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 + 10 raspberries, fresh or frozen, divided
- ½ cup seedless raspberry jam
- Preheat the oven to 350 F and line a 2 pound bread pan with parchment paper. Make sure to keep some excess paper higher than the sides of the pan. This will make it easier to remove the cake once it has been baked.
- In a mixing bowl, beat the butter and sugar until light and creamy.
- In a separate bowl, mix together the flour with the baking powder, then alternate adding the eggs and the flour to the first bowl, mixing after each addition.
- Gently fold in 1 cup desiccated coconut and ¾ cup raspberries, before transferring the cake batter to the prepared loaf tin. Level out the top and add ¼ cup raspberries to the top of the batter.
- Bake the cake for 1 hour. If the top begins to look a little brown, cover with foil. The cake is ready when it has risen and is golden on top, and it springs back when gently touched.
- Take the cake out of the oven and cool for 15 minutes before removing it from the bread pan to cool completely.
- Gently spread the raspberry jam on the top of the loaf cake, then sprinkle with the remaining 2 tablespoons of desiccated coconut and decorate with the remaining 10 raspberries.