Raspberry Coconut Pound Cake
An easy from one layer scratch raspberry, coconut cake so moist and flavorful, can also be made as muffins.
Servings: 8
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.