Description
A delightful blend of fresh raspberries and shredded coconut creates a stunning and flavorful cake, perfect for any celebration or cozy treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsweetened shredded coconut
- 1/2 cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 cup buttermilk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
- 1 tablespoon lemon juice
- 3 cups powdered sugar, sifted
- 1 teaspoon coconut extract
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine the flour, baking powder, and salt in one bowl. Mix well and set aside.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Then stir in the buttermilk and vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients, just until combined.
- Combine the raspberries, lemon juice, and a tablespoon of sugar in a small bowl. Mash gently to create a rustic raspberry sauce.
- Pour half of the batter into each prepared cake pan. Drizzle the raspberry mixture over the top, and use a knife to swirl it gently into the batter.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks.
- Beat the heavy cream and sifted powdered sugar until soft peaks form. Gently fold in the coconut extract.
- Layer the cooled cakes with the whipped coconut cream and garnish with extra raspberries and toasted coconut, if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days, or freeze individual slices wrapped tightly for up to three months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg