Spinach Tiger

Big Fat Healthy Food

  • Home
  • About
  • Recipe Index
    • By Ingredient
    • By Category
  • Keto Home Bakery
  • Visit us at Farmer’s Markets
  • Shop with Me
  • Contact

Home » Dessert Recipes » Cake/ Cupcake Recipes » Raspberry Coconut Pound Cake, Easy Baking from Scratch

Raspberry Coconut Pound Cake, Easy Baking from Scratch

March 16, 2014 by Angela Roberts 12 Comments

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
48Shares
Jump to Recipe

Raspberry Coconut Pound Cake, Easy From Scratch Baking by Angela Roberts

I love coconut cake, all kinds of coconut cake, of which they are many to choose. I won a contest making these coconut cupcakes and my readers can’t get enough of this divine Southern old fashioned coconut cake.

Raspberry Coconut Pound Cake by Angela Roberts

But both of those recipes take more time and effort than I usually have. This raspberry coconut pound cake is the answer to all my coconut cake cravings with just a five minute prep and no frosting, we can get our coconut cake fix anytime and bake from scratch.

Making cakes from scratch can be intimidating, but once you do, you’ll never open up a box. This can be the cake that gets your baking from scratch started. Raspberry Coconut Pound cake  is not complicated, but it is memorable. If you’re feeding a crowd, just go ahead and make two. It will all disappear and you will be asked for the recipe.

Raspberry Coconut Pound Cake by Angela Roberts

The raspberries bring an extra moistness and flavor to the cake, and you will have a hard time eating just one piece.

If you need more reasons to make this cake, I’ve made you a list.

Seven Reasons to Make Raspberry Coconut Pound Cake

1. You are having a friend in for coffee or tea. Homemade baked goods are always the best to build friendship upon.
2. You are cooking a meal to deliver for a sick friend and would like to include an easy dessert. They’ll call to thank you twice.
3. You are having last minute company and want to welcome them with something and time is short. Prep is five minutes.
4. You want cake for breakfast. This is the cake to wake up to.
5. You want to celebrate Spring. Take a look at the color of this cake. It’s so cheerful.
6. You’re not the best baker, but want to give a scratch cake a try. Perfect start, and no frosting or layers to deal with.
7. You want a dessert that doesn’t taste too sweet and still makes everyone smile.
Raspberry Coconut Pound Cake, Easy From Scratch Baking by Angela Roberts

I found the recipe over at  Chit Chat Chomp, and the only change I made was adding vanilla and substituting full fat coconut milk for regular milk, to increase that heavenly coconut flavor. Chit Chat Chomp was the inspiration for my  bacon apple pancakes last week via the Secret Recipe Club, but my eye caught this cake and I had a hard time picking between the two recipes, so I made both.

This is a one layer cake that could be baked in a shortbread pan as a typical pound cake, baked in a one layer cake pan, or baked as muffins.

The best way to ensure good baking is to use a scale and weigh out the ingredients. I’ve included both measuring techniques in case you don’t have a scale.
Print Recipe
5 from 2 votes

Raspberry Coconut Pound Cake

An easy from one layer scratch raspberry, coconut cake so moist and flavorful, can also be made as muffins.
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Angela Roberts

Ingredients

  • 9 tablespoons unsalted butter or 125 grams
  • 1 1/2 cups or 295 grams sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup or 125 ml full fat coconut milk or regular full fat milk
  • 1 1/2 cups or 185 grams all purpose flour unsifted
  • 2 teaspoons baking powder
  • 1 cup or 70 grams shredded coconut
  • 10 ounces or 284 grams of frozen raspberries.

Instructions

  • Butter and flour the baking pan. Parchment lined pan is helpful if you don't have a silpat pan as I've used. Or use a spring form bottomless pan.
  • Cream butter in mixer. Add in sugar and cream until fully incorporated.
  • Sift flour, salt, baking powder together. Set Aside.
  • Add in eggs, one at a time.
  • Add in vanilla.
  • Add flour mixture and milk to the sugar butter mixture, by alternating until all are incorporated, finishing with the dry ingredients.
  • Add in coconut and mix.
  • Mix raspberries with flour, which will help them disperse through the batter.
  • Gently mix in raspberries.
  • Bake at 350F or 180C for 75 to 90 minutes. Check at one hour, as every oven is different. Insert cake tester or toothpick. Cake is done when it comes out clean.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

 

48Shares

Filed Under: Cake/ Cupcake Recipes, Dessert Recipes Tagged With: coconut, eggs, flour, raspberries, sugar

« Moto Cucina Enoteca, The New M Street Sexy Italian in the Gulch
Recipe for Stove Top Irish Soda Bread Farls »

 

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Comments

  1. Jennifer says

    March 20, 2014 at 1:14 pm

    5 stars
    I’ve had this cake twice now and both times I’ve had to make myself stop eating it. I could eat the entire cake. Really amazing texture and flavor.

    Reply
  2. sippitysup says

    March 17, 2014 at 10:02 pm

    I wish you’d shown the cake pan… GREG

    Reply
  3. Anna (Hidden Ponies) says

    March 17, 2014 at 8:43 pm

    So pretty, and I love coconut! The raspberries make it a perfect snacking cake, I can definitely see this disappearing around friends 🙂

    Reply
    • Angela Roberts says

      March 17, 2014 at 9:48 pm

      Thanks, Anna. It will be gone in five minutes. I’m serious. You’ll be making two of them.

      Reply
  4. cheri says

    March 17, 2014 at 2:13 pm

    This looks really good, never thought of using coconut and raspberries together, will try.

    Reply
  5. Lizzy (Good Things) says

    March 16, 2014 at 10:24 pm

    5 stars
    Ah, such a beautiful cake… and I just happen to have some raspberries too! xo

    Reply
    • Angela Roberts says

      March 17, 2014 at 8:12 am

      Liz, thanks. Wish I could share a piece with you.

      Reply
  6. Kiki D. says

    March 16, 2014 at 8:05 pm

    Mmmm.. I remember those coconut cupcakes! Yummy divine they were! This is a great twist to the traditional pound cake.. we will have to try soon.

    Reply
    • Angela Roberts says

      March 17, 2014 at 8:11 am

      Kiki
      You could probably turn this combination into cupcakes. I’d love to have one of YOUR cupcakes any time.

      Reply
  7. Joanne T Ferguson says

    March 16, 2014 at 7:22 pm

    G’day! Love raspberries and coconut! Great combination!
    Your cake looks so moist indeed!
    Cheers! Joanne

    Reply
    • Angela Roberts says

      March 17, 2014 at 8:10 am

      Thanks, Joanne
      We can’t stop eating it.

      Reply

Trackbacks

  1. Bacon Apple Pancakes - Spinach Tiger says:
    March 23, 2016 at 8:50 am

    […] or lemon and lavender chicken. And, there’s lots of simple, elegant desserts such as Raspberry Coconut Cake, which I also chose to make for tonight’s dinner and it’s fabulous .This raspberry […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating






Twitter Facebook  pinterest Spinach Tiger on Instagram Spinach Tiger on YouTube

Popular Posts

Easy How to Make Sourdough Bread with Butter
Keto German Chocolate Cake
New York Strip Steak
Grain Free Spinach Tortillas
How to Cook Spaghetti Like an Italian

Sugar Free Bakery (KETO)

Copyright © 2022 SpinachTiger.com · Privacy Policy