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Raspberry Coconut Dessert Recipe

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★★★★★

5 from 58 reviews

This Raspberry Coconut Dessert is a moist and flavorful cake featuring layers of raspberry preserves swirled into a soft butter cake and generously coated with sweet shredded coconut. It’s an inviting treat combining the tartness of raspberries with the tropical sweetness of coconut, perfect for any occasion.

Ingredients

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Cake Batter

  • 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

Filling & Topping

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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 10-cup oven-safe dome pan or bowl thoroughly and dust it with flour to prevent the cake from sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
  3. Cream Butter and Sugar: In a separate large mixing bowl, cream the room temperature unsalted butter with granulated sugar until the mixture is light and fluffy. This step is key for a tender cake texture.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time into the butter mixture, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
  5. Combine Batter: Alternately add the dry ingredient mixture and whole milk to the creamed butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
  6. Assemble Cake: Pour half of the batter into the prepared dome pan. Spoon dollops of the slightly warmed raspberry preserves evenly over the batter. Cover with the remaining batter, and gently swirl the preserves into the batter using a knife or skewer for a marbled effect.
  7. Bake: Place the pan in the preheated oven and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully baked but remains moist.
  8. Cool: Allow the cake to cool in the pan for 10 minutes. Then, carefully turn the cake out onto a wire rack and cool completely to room temperature.
  9. Add Coconut Coating: If desired, brush the outside of the cooled cake lightly with water or syrup to help the shredded coconut adhere. Press 2 cups of sweetened shredded coconut all over the surface of the cake for a deliciously textured coating.
  10. Serve: Optionally dust the cake with powdered sugar for a decorative finish. Slice and enjoy this delightful raspberry and coconut cake!

Notes

  • Ensure the raspberry preserves are slightly warmed for easier swirling and distribution during assembly.
  • Room temperature butter and eggs help achieve a smooth, fluffy cake batter.
  • Do not overmix batter after adding flour to keep the cake tender.
  • Using a dome pan allows for even baking and a unique shape, but a similarly sized baking pan can be substituted.
  • Brush the cake lightly with simple syrup, if desired, to increase moisture and help the coconut stick better.
  • Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

Keywords: Raspberry coconut cake, raspberry dessert, coconut cake, baked raspberry dessert, swirled cake

Find it online: https://ricoloranz.com/raspberry-coconut-dessert-recipe/