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.
Equipment
- Mixing bowls: For mixing the ingredients.
- Whisk or electric mixer: For blending the ingredients together.
- Measuring cups and spoons: For accurately measuring the ingredients.
- Spatula: For folding in the dry ingredients and scraping the sides of the bowl.
- Cake pan (25x32 cm): For baking the cake.
- Parchment paper or baking spray: For lining the cake pan to prevent sticking.
- Oven: For baking the cake.
Ingredients
- 4 eggs
- 1 cup 200 grams sugar
- 1 tsp vanilla extract
- 3 tbsp 45 ml natural yogurt
- ½ cup 120 ml oil
- 2 cups 250 grams flour
- 3 tsp baking powder
- 1 cup 75 grams coconut flakes
- 200 grams raspberries
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!
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.