Description
A delightful combination of raspberry and coconut in a luscious dessert that is visually stunning and easy to prepare.
Ingredients
Scale
- 2 cups cake flour
- 1 ½ teaspoons baking powder
- Pinch of salt
- ½ cup softened butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1 cup unsweetened shredded coconut
- 1 cup fresh raspberries
- 1 cup powdered sugar (for frosting)
- 1 splash of coconut milk (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease two round 8-inch cake pans.
- In a medium bowl, sift together cake flour, baking powder, and salt.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add dry ingredients to the butter mixture, alternating with coconut milk.
- Gently fold in shredded coconut and half of the fresh raspberries.
- Evenly distribute the batter in the prepared pans and smooth the tops. Bake for 25-30 minutes.
- Cool in pans for 10 minutes; then transfer to wire racks to cool completely.
- Prepare frosting by beating together softened butter, powdered sugar, and coconut milk.
- Once the cakes are cooled, frost the first layer, stack the second layer, and frost the entire cake. Garnish with remaining raspberries and shredded coconut.
Notes
For a vegan version, substitute eggs with unsweetened applesauce and butter with a plant-based alternative.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Keywords: cake, raspberry, coconut, dessert, snowball cake
