Introducing our raspberry and coconut cake - a delightful dessert that's perfect for any occasion, whether it's Easter brunch, a birthday celebration, or a simple family treat.
This raspberry coconut cake is perfect for any time of day and iƒs sure to be loved at first bite! The same goes for my cherry sponge cake recipe.
Quick Look: Raspberry and Coconut Cake Recipe
- What It Is: Moist raspberry and coconut cake made with yoghurt, coconut flakes, and fresh or frozen raspberries. Serves 12.
- Why Make This Version: An easy, budget-friendly cake with a soft, fluffy crumb, simple ingredients, and options for cupcakes or a loaf.
- Total Time & Prep: 1 hour (15 minutes prep, 45 minutes cooking).
- Done When: The top is golden, and a skewer inserted into the centre comes out clean. Cool completely before slicing.
- Make Ahead: Bake a day ahead and store covered in the fridge for up to 3 days. It's also great served the next day.
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Treat yourself to a slice and create wonderful memories with your loved ones! Same with this easy plum crumble with almond topping and simple apple cake with fresh apples-only 5 ingredients and perfect for any occasion.
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💗 Why This Recipe Works
- Great for birthdays, brunch, or a teatime treat. Just like this Jellycat Birthday Cake.
- Moist and fluffy with bursts of fresh raspberries
- Uses basic ingredients you probably already have
- Bakes in under 40 minutes
- Easy to adapt into cupcakes, loaf, or a layer cake
Ingredients
*See the recipe card for full information on ingredients and quantities.
- Flour: All-purpose or plain flour works well for this recipe.
- Desiccated Coconut: Very finely shredded coconut flakes will add flavour and texture. I use them for making wholesome coconut flour treats.
♻️ Substitutes & Variations
- Yogurt & Fat: Swap the natural yogurt for Greek yogurt, sour cream, or buttermilk. Instead of oil, you can use melted butter or applesauce.
- Eggs: If you need an egg-free version, use mashed banana, applesauce, or a store-bought egg replacer to keep the cake soft.
- Flour: Whole wheat, almond flour, or a 1:1 gluten-free flour blend all work great here.
- Baking Powder: Out of baking powder? Use baking soda with a splash of lemon juice or vinegar to help it rise.
- Sweeteners & Flavors: Swap white sugar for honey, maple syrup, or agave. You can also swap the vanilla for almond extract, lemon extract, or add lemon zest for a nice citrus twist.
- Fruit & Coconut: If you don't have raspberries, try blueberries, blackberries, or chopped strawberries (fresh or frozen). You can also trade the coconut for chopped nuts, oats, or dried fruit.
- Cupcakes: Divide the batter into a lined muffin tin and bake for 18-22 minutes.
- Loaf Cake: Pour the batter into a lined loaf pan and bake for 50-55 minutes for easy slicing.
💭 Expert Tips
- Tossing raspberries in flour helps keep them from sinking to the bottom
- Don't overmix the batter or your cake may turn out dense
- Let the cake cool completely before icing so it doesn't melt
❓Raspberry and Coconut Cake FAQS
Yes, you can use frozen raspberries. Just thaw and drain them before adding them to the cake batter.
Yes, you can use sweetened coconut flakes if you prefer a sweeter taste. Adjust the amount of sugar in the recipe accordingly to avoid making the cake too sweet.
To prevent the raspberries from sinking, toss them in a little flour before folding them into the batter. This will help them distribute evenly throughout the cake.
You can use a gluten-free flour blend instead of regular flour to make this cake gluten-free. Make sure to check that all other ingredients used are also gluten-free.
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📖 Recipe
Coconut and Raspberry Cake
Equipment
- Cake pan (25x32 cm)
- Parchment paper or baking spray
Ingredients
- 4 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 tablespoon natural yoghurt
- ½ cup oil sunflower oil (or vegetable oil)
- 2 cups all-purpose flour
- 3 teaspoon baking powder
- 1 cup coconut flakes desicated
- 1 ½ cups raspberries fresh raspberries (or frozen, unthawed)
Instructions
- Preheat your oven to 180°C (350°F). Grease a 25x32 cm (10x12 inch) cake tin or line it with parchment paper so it's easier to lift out later.
- In a large bowl, whisk the eggs and sugar until the mixture turns pale and fluffy-this takes about 3-5 minutes. I usually use a hand mixer, but a good old whisk works too. Add the oil, yogurt, and vanilla, and mix until it all comes together smoothly.4 eggs, 1 cup sugar, 3 tbsp natural yoghurt, ½ cup oil, 1 tsp vanilla extract
- Sift the flour and baking powder straight into the bowl. Gently fold everything together with a spatula-just until you can't see any dry patches. Try not to overmix, or the cake won't be as light.2 cups all-purpose flour, 3 tsp baking powder
- Fold in the coconut flakes so they're evenly spread through the batter. The mix will be thick, but that's exactly what you want.1 cup coconut flakes
- Spoon the batter into your prepared tin and level it out. Scatter the raspberries over the top and give them a little press so they sit nicely in the batter.1 ½ cups raspberries
- Bake for 45-50 minutes, or until a skewer poked in the centre comes out clean. Let the cake cool in the tin for 10 minutes, then lift it onto a wire rack to cool completely. Once it's cool, slice it up and enjoy with a cuppa or pack it up for later-it's great the next day too.
Claudia-Cristina Ciorteanu says
My family loved this!
Claudia Ciorteanu says
My family loved this!
Juyali says
Delicious combination! Surprisingly, tangy rasberries go very well with coconut. The perfect combination of sweet and tart. Yummy recipe!! 🙂
Swathi says
Coconut and raspberry cake is so yumm. I loved it. This is going to make it more and more.
Jacqueline says
Another of your easy cakes I've fallen in love with. The raspberry and coconut together are lovely!
Krystle says
Raspberry and coconut is such an under rated combo. Everyone at my brunch loved it!
Elizabeth says
YUM!!! This was easy to make and, of course, it was delicious!