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.
This raspberry coconut cake is moist, rich, and bursting with coconut and raspberry flavors. 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.
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Why this recipe works
This Coconut Raspberry Cake recipe is great because it's simple to make and uses easy-to-find ingredients. It's perfect for baking at home, even if you're just starting to experiment with homemade foods. Plus, the mix of coconut and raspberry flavours makes it super tasty for everyone to enjoy. Perfect for morning or afternoon tea this cake will be love at first bite.
Ingredients to make Raspberry Cake
Since this is a cake recipe that requires baking, it's important to have all the ingredients at room temperature. This ensures that the cake rises properly while baking, resulting in a soft and light texture.
- Eggs: They help hold the cake together and make it fluffy.
- Sugar: White sugar will be best as it doesn't ruin the colour of the cake.
- Vanilla extract: Gives the cake a nice flavour.
- Natural yoghurt: Makes the cake moist and adds a bit of tanginess.
- Oil: Keeps the cake soft and moist.
- Flour: All-purpose or plain flour works well for this recipe.
- Baking powder: Helps the cake rise and become fluffy.
- Desiccated Coconut: Very finely shredded coconut flakes will add flavour and texture.
- Raspberries: Adds a tangy taste and colour to the cake.
Substitutions
- Eggs: You can substitute eggs with mashed bananas, applesauce, or a commercial egg replacer for a vegan option.
- Sugar: You can substitute sugar with honey, maple syrup, or agave nectar for a natural sweetener option.
- Vanilla extract: You can substitute vanilla extract with almond extract, lemon extract, or cinnamon for different flavour profiles.
- Natural yoghurt: You can substitute natural yoghurt with Greek yoghurt, sour cream, or buttermilk for similar moisture and tanginess.
- Oil: You can substitute oil with melted butter, applesauce, or mashed avocado for a healthier option.
- Flour: You can substitute flour with whole wheat flour, almond flour, or gluten-free flour blend for dietary preferences.
- Baking powder: You can substitute baking powder with baking soda and an acid like lemon juice or vinegar for leavening.
- Coconut flakes: You can substitute coconut flakes with chopped nuts, rolled oats, or dried fruit for texture.
- Raspberries: You can substitute raspberries with strawberries, blueberries, or blackberries for a different berry flavour.
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.
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.
Leftovers and Storage
After making the Raspberry Coconut Cake, let it cool completely. Wrap it with plastic wrap and store it in the refrigerator for up to 3 days. For longer storage, freeze individual pieces in plastic wrap or aluminium foil. When ready to eat, thaw it in the refrigerator overnight.
❓Recipe 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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Coconut and Raspberry Cake
Equipment
- Whisk or electric mixer
- Measuring cups and spoons
- Cake pan (25x32 cm)
- Parchment paper or baking spray
- Oven: For baking the cake.
Ingredients
- 4 eggs
- 1 cup sugar 200 grams
- 1 teaspoon vanilla extract
- 3 tablespoon natural yoghurt 45 ml
- ½ cup oil 120 ml
- 2 cups flour 250 grams
- 3 teaspoon baking powder
- 1 cup coconut flakes 75 grams
- 1 ½ cups raspberries 200 grams
Instructions
- Preheat the oven to 180°C (350°F) and grease a 25x32 cm (10x12 inch) rectangular cake tin or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the eggs and sugar. Use a hand whisk or electric mixer to beat the mixture until it becomes pale yellow and fluffy, which usually takes about 3-5 minutes.
- Gradually pour in the oil while continuing to mix, followed by the natural yogurt and vanilla extract. Blend everything together until well combined.
- Sift the flour and baking powder into the bowl with the wet ingredients. Use a spatula to gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can result in a dense cake.
- Next, gently fold in the coconut flakes until evenly distributed throughout the batter. The coconut will add a delicious texture and flavor to the cake.
- Pour the batter into the prepared cake tin, spreading it out evenly with a spatula to create a smooth surface.
- Arrange the fresh raspberries on top of the batter, distributing them evenly across the surface. Gently press the raspberries into the batter so that they adhere slightly.
- Place the cake tin in the preheated oven and bake for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the tin for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- Once the cake has cooled, use a sharp knife to cut it into your desired shapes, such as squares or rectangles.
- Serve the Raspberry Coconut Cake with a steaming cup of tea or coffee for a delightful treat. Enjoy the moist, fluffy texture and burst of fruity flavor with each bite!
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!