Coconut and Raspberry Cake

Coconut and Raspberry Cake is a delightful dessert that combines the tropical flavor of coconut with the tartness of fresh raspberries. This cake is light, fluffy, and perfect for any occasion, whether it’s a family gathering, a birthday celebration, or simply a sweet treat to enjoy with your afternoon tea.

Why Make This Recipe

There are many reasons to love this Coconut and Raspberry Cake. It is simple to make, requires basic ingredients, and is a great way to use fresh raspberries when they are in season. Additionally, the combination of coconut flakes and raspberries creates a unique flavor that your friends and family will rave about. Not to mention, it looks beautiful when served, making it an impressive centerpiece for any table.

How to Make Coconut and Raspberry Cake

Making Coconut and Raspberry Cake is easy and fun. Follow these simple steps, and you’ll have a delicious cake ready to enjoy.

Ingredients:

4 eggs
1 cup (200g) sugar
1 tsp vanilla extract
3 tbsp (45ml) natural yogurt
1/2 cup (120ml) oil
2 cups (250g) all-purpose flour
3 tsp baking powder
1 cup (75g) coconut flakes
200g fresh raspberries

Directions:

Preheat the oven to 180°C (350°F). Grease a 25×32 cm (10×12 inch) rectangular cake tin or line it with parchment paper.
In a large mixing bowl, whisk together eggs and sugar until pale yellow and fluffy, about 3-5 minutes.
Gradually pour in oil while whisking, then add yogurt and vanilla extract until blended.
Sift flour and baking powder into the wet mixture and gently fold until just combined.
Fold in coconut flakes until evenly distributed.
Pour batter into the prepared cake tin and spread evenly.
Scatter raspberries on top and press them slightly into the batter.
Bake for 45-50 minutes or until a skewer comes out clean.
Cool in the tin for 10 minutes, then transfer to a wire rack.
Slice and serve with tea or coffee.

How to Serve Coconut and Raspberry Cake

Coconut and Raspberry Cake is best served fresh. You can simply cut it into squares or slices and place it on a serving plate. Add a dusting of powdered sugar on top for a pretty touch. It pairs perfectly with a cup of tea or coffee, making it a lovely addition to any afternoon break.

How to Store Coconut and Raspberry Cake

To store your Coconut and Raspberry Cake, place it in an airtight container at room temperature. It will stay fresh for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week. You can also freeze the cake, wrapped tightly in plastic wrap and then placed in a container, for up to 3 months. Just make sure to thaw it in the fridge before serving.

Tips to Make Coconut and Raspberry Cake

Measure your ingredients accurately for the best results.
Make sure your eggs are at room temperature before starting.
Do not overmix the batter after adding the flour to keep the cake light and fluffy.
Feel free to adjust the amount of coconut or raspberries based on your taste preferences.

Variation

You can easily change this recipe by adding different flavors or fruits. For example, try using blueberries instead of raspberries or adding some lemon zest for a citrus kick. You might also replace some of the yogurt with sour cream for a richer texture.

FAQs

1. Can I use frozen raspberries in this recipe?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them before adding them to the batter to prevent excess liquid.

2. Is it necessary to use coconut flakes?
Coconut flakes add flavor and texture, but you can omit them if you prefer a more traditional cake.

3. Can I make this cake ahead of time?
Absolutely! This cake can be made up to a day in advance. Just store it properly to keep it fresh.

Enjoy making and sharing this tasty Coconut and Raspberry Cake with friends and family!