Description
A delightful blend of vibrant raspberries and rich coconut, perfect for any occasion.
Ingredients
Scale
- 2 cups cake flour
- 1 1/2 cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup coconut milk
- 1 cup sweetened shredded coconut
- 1 cup raspberries (fresh or frozen)
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- Cream together the sugar and softened butter until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and coconut milk until well combined. In another bowl, whisk together the cake flour, baking powder, and salt. Gradually incorporate the dry ingredients into the butter mixture until just blended. Gently fold in the shredded coconut.
- Pour half of the batter into the prepared cake pan. Drop spoonfuls of raspberry puree over the batter and swirl with a knife. Pour the remaining batter over the top and swirl again if desired. Bake for 30-35 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes before transferring.
Notes
Serve with whipped cream and additional fresh raspberries for an elevated dessert experience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg