Raspberry Coconut Pound Cake, Easy Baking from Scratch

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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

 

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12 Comments

  1. 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.

  2. 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.

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

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