Light, fluffy, and full of flavor — this Coconut and Raspberry Cake is the perfect balance of sweet coconut and tangy raspberries. Every bite melts in your mouth, making it a delightful dessert for afternoon tea, birthdays, or any special occasion.
Ingredients
For the Cake:
3 medium eggs, beaten
50 g desiccated coconut
2 tbsp coconut cream
175 g softened butter
175 g golden caster sugar
175 g self-raising flour
1 tsp baking powder
150 g fresh or frozen raspberries
For Decoration (optional):
2 tbsp raspberry jam
2 tbsp desiccated coconut (for topping)
Fresh raspberries and a dusting of icing sugar
Instructions
- Preheat the Oven:
Heat your oven to 180°C (350°F). Grease and line an 8-inch (20 cm) round cake tin with baking paper. - Prepare the Batter:
In a large mixing bowl, cream together the softened butter and golden caster sugar until light and fluffy. - Add the Eggs:
Gradually add the beaten eggs, mixing well after each addition. - Add Dry Ingredients:
Stir in the self-raising flour, baking powder, and desiccated coconut until combined. - Add Coconut Cream:
Fold in the coconut cream for extra moisture and flavor. - Add the Raspberries:
Gently fold in the raspberries, being careful not to crush them too much. - Bake:
Pour the mixture into the prepared tin and smooth the top.
Bake for 35–40 minutes, or until golden and a toothpick inserted into the center comes out clean. - Cool and Decorate:
Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack.
Brush the top with raspberry jam and sprinkle with desiccated coconut.
Decorate with a few fresh raspberries if desired. Serving Tip:
Serve slightly warm with whipped cream or a scoop of vanilla ice cream for an irresistible treat!