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.
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.
The raspberries bring an extra moistness and flavor to the cake, and you will have a hard time eating just one piece.
Seven Reasons to Make Raspberry Coconut Pound Cake
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.
Raspberry Coconut Pound Cake
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.
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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.
I wish you’d shown the cake pan… GREG
So pretty, and I love coconut! The raspberries make it a perfect snacking cake, I can definitely see this disappearing around friends 🙂
Thanks, Anna. It will be gone in five minutes. I’m serious. You’ll be making two of them.
This looks really good, never thought of using coconut and raspberries together, will try.
Ah, such a beautiful cake… and I just happen to have some raspberries too! xo
Liz, thanks. Wish I could share a piece with you.
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.
Kiki
You could probably turn this combination into cupcakes. I’d love to have one of YOUR cupcakes any time.
G’day! Love raspberries and coconut! Great combination!
Your cake looks so moist indeed!
Cheers! Joanne
Thanks, Joanne
We can’t stop eating it.