Raspberry Coconut Cake
A moist vanilla cake swirled with vibrant raspberry preserves and coated in a layer of sweet, toasted coconut. This dome-style cake offers a balance of fruity tartness and tropical richness—perfect for brunch, afternoon tea, or any festive occasion.
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter room temperature
- 1½ cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
For the Swirl:
- ½ cup raspberry preserves slightly warmed
For the Coating:
- 2 cups sweetened shredded coconut
- Powdered sugar optional, for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-cup dome pan.
- Whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar.
- Beat in eggs one at a time. Stir in vanilla.
- Alternately add dry mixture and milk until just combined.
- Pour half the batter into the pan.
- Add raspberry preserves and swirl gently. Add remaining batter.
- See full steps with tips & photos → https://p4pd.org/raspberry-coconut-cake-2/
Notes
- Make-Ahead: Bake and swirl the cake the day before; coat with coconut just before serving to keep it fresh.
- Flour Swap: Use half all-purpose and half almond flour for a nutty twist—reduce milk by 2 Tbsp if batter seems loose.
- Flavor Variation: Stir 1 tsp of lemon zest into the batter for a citrus lift, or use blueberry preserves in place of raspberry.