Description
Coconut Raspberry Cake is a tropical paradise on your plate, combining the creamy sweetness of coconut with the tartness of fresh raspberries. This stunning dessert features a light and fluffy cake layered with luscious coconut frosting and vibrant raspberry bursts, making it perfect for birthdays, potlucks, or any occasion that calls for something special. Each slice promises a delightful flavor experience that will have your taste buds dancing in joy!
Ingredients
Scale
- 2 cups cake flour
- 1 ½ cups granulated sugar
- 1 cup full-fat coconut milk
- 4 large eggs
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1 cup fresh raspberries
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 cup coconut flakes
Instructions
- Preheat oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, whisk together cake flour, baking powder, and granulated sugar.
- In another bowl, mix coconut milk, eggs, and vanilla until smooth.
- Gradually combine wet ingredients with dry ingredients until just mixed.
- Carefully fold in the fresh raspberries.
- Divide batter between prepared pans and bake for 25-30 minutes until golden brown.
- Allow cakes to cool before frosting with a mixture of softened butter, powdered sugar, and coconut flakes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 32g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg