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 the day and is sure to be loved at first bite! The same goes for Morello cherry sponge cake.
🍓 Perfect for 12 | 🌱 Vegetarian | 🕒 45-Min Bake | 💰 Budget-Friendly
This raspberry coconut cake is moist, rich, and bursting with coconut and raspberry flavours. Made with simple ingredients, it’s an easy, budget-friendly dessert that anyone can bake.
Perfect for any occasion—Christmas, Easter, or Mother’s Day—this cake is a family favorite. Enjoy it with morning coffee, afternoon tea, or as a sweet treat after dinner.
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.
Jump to:
💗 Why You’ll Love This Raspberry Coconut Cake
- Great for birthdays, brunch, or a teatime treat
- 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 to make Raspberry Cake
*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.
♻️ Substitutions
If you’re avoiding eggs, I find mashed banana, applesauce, or a store-bought egg replacer works well to keep the cake moist. For a natural sweetener, swap the sugar with honey, maple syrup, or agave nectar. No vanilla extract? Try almond or lemon extract, or even a pinch of cinnamon to add a nice twist.
You can substitute the natural yogurt with Greek yogurt, sour cream, or buttermilk to keep that soft, fluffy texture. If you want a lighter fat option or don’t have oil, melted butter, applesauce, or mashed avocado are good alternatives.
Need a different type of flour? Whole wheat, almond flour, or a gluten-free blend all work well depending on your dietary needs. If you don’t have baking powder, use baking soda combined with a little lemon juice or vinegar to help the cake rise.
For the coconut flakes, chopped nuts, rolled oats, or dried fruit can add similar texture. And if fresh raspberries aren’t available, blueberries, blackberries, or chopped strawberries are tasty swaps.
I hope these swaps make it easier to enjoy this cake your way, without losing that moist, tender crumb that makes it so good.
📖 Variations
- Raspberry Coconut Cupcakes: Turn the cake recipe into cupcakes for individual servings. Simply divide the batter into lined cupcake tins and bake until a toothpick inserted into the centre comes out clean.
- Raspberry Coconut Loaf: Bake the cake batter in a loaf pan for a different shape. This is perfect for slicing and serving with tea or coffee.
- Lemon Raspberry Coconut Cake: Add lemon zest or lemon extract to the cake batter for a citrus twist. Pair the lemon flavour with the raspberries and coconut for a refreshing dessert.
💭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
Soft and fluffy, my raspberry coconut cake is a total match made in heaven, especially for those coconut enthusiasts out there (myself included). This cake is the perfect summer dessert, refreshing and filled with amazing flavours. I love that this cake recipe uses fresh fruits, allowing me to reduce the amount of sugar without compromising the taste.
❓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.
If you enjoyed this recipe, you will love these too:
Tried this recipe? Give it a star rating below! ⭐⭐⭐⭐⭐
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.
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 tablespoon natural yoghurt, ½ cup oil, 1 teaspoon 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 teaspoon 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 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!