Coconut and Raspberry Cake
Raspberry Coconut Cake, packed with juicy raspberries and coconut goodness. It's easy to make and tastes amazing! Perfect for sharing with family and friends.
Servings: 12
Calories: 303kcal
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.
Notes
Step-by-Step Guide: You’ll find a helpful step-by-step guide to making this recipe on my blog.
Substitutions & Twists: I’ve listed some great substitutions and variations in the post above so that you can customise the dish to your liking.
Storage: Cover it with plastic wrap and store it in the refrigerator for up to 3 days.
Tip 1: Room temperature ingredients: Utilize ingredients at room temperature for improved blending.
Tip 2: Proper mixing: Avoid overmixing the batter to prevent a dense cake.
Tip 3: Adding the fruits: Carefully, fold in the coconut flakes and raspberries to maintain their texture.
Nutrition
Calories: 303kcal | Carbohydrates: 37g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 55mg | Sodium: 133mg | Potassium: 112mg | Fiber: 3g | Sugar: 18g | Vitamin A: 89IU | Vitamin C: 4mg | Calcium: 82mg | Iron: 2mg
