Introduction

This Raspberry Coconut Dessert is a delightful treat combining a moist vanilla cake with tangy raspberry swirls and a crunchy coconut coating. It’s perfect for sharing at gatherings or enjoying as a special homemade dessert.

A ring-shaped cake with two visible layers sits on a white scalloped cake stand; the bottom layer is covered in pink crumbs with a rough texture, while the top layer is coated in white shredded coconut that looks soft and fluffy. Fresh red raspberries are placed evenly on top of each peak of the cake, dusted lightly with powdered sugar, adding a pop of bright color. The background shows soft green and pink blurred flowers, resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
½ cup raspberry preserves (slightly warmed)
2 cups sweetened shredded coconut
Powdered sugar (optional, for dusting)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 10-cup oven-safe dome pan or bowl, then dust it lightly with flour to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar until fluffy using a mixer or wooden spoon.
Step 3: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract.
Step 4: Alternately add the dry ingredients and the whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined; avoid overmixing.
Step 5: Pour half of the batter into the prepared pan. Spoon the warmed raspberry preserves over the batter, then cover with the remaining batter. Gently swirl the preserves through the batter using a knife or skewer for a marbled effect.
Step 6: Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the dessert cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Step 7: Once cooled, lightly brush the cake with water or syrup if the surface is dry, then press the shredded coconut all over to coat. Dust with powdered sugar if desired before slicing and serving.

Tips & Variations

Use fresh or frozen raspberries cooked briefly with sugar if you prefer less sweet or more natural fruit topping instead of preserves.
For extra moisture, substitute half of the milk with coconut milk to enhance the coconut flavor.
Toast the shredded coconut lightly before pressing it onto the cake for a richer, nuttier taste and crunch.
If you don’t have a dome pan, a regular round cake pan will work—just adjust baking time slightly and keep an eye on doneness.

Storage

Store this dessert covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To keep the coconut coating crisp, it’s best to store lightly covered or in a container with some airflow. Reheat slices gently in a microwave or enjoy them chilled.

How to Serve

A round, dome-shaped dessert sits on a white plate with a scalloped edge resting on a white marbled surface. The dessert has two main layers: the bottom layer is a smooth, pinkish-red color covered in shredded white coconut that creates a rough texture, while the top layer is white and also coated in shredded coconut, giving it a fluffy look. On top, there is a circle of fresh red raspberries, evenly spaced and sitting on the white layer, adding a pop of bright red color. The background shows soft pink tones with blurred flowers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of jam or preserve?

Absolutely! You can substitute raspberry preserves with strawberry, blueberry, or even apricot preserves depending on your preference.

Is it possible to make this dessert gluten-free?

Yes, replace the all-purpose flour with a gluten-free baking blend that measures cup-for-cup; just ensure it contains xanthan gum or another binder for best results.