Description
A bright and simple dessert blending coconut and tart raspberries, perfect for gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsweetened shredded coconut
- 1/2 cup unsalted butter, softened
- 3 large eggs, at room temperature
- 1 cup buttermilk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
- 1 tablespoon lemon juice
- 3 cups powdered sugar
- 1 teaspoon coconut extract
- 1/2 cup heavy cream
Instructions
- Preheat oven and prepare a pan.
- Mix flour, baking powder, and salt in a bowl.
- Beat together butter and sugar until smooth.
- Add eggs and vanilla to the mixture, beating well.
- Alternately add the flour mixture and buttermilk to the batter.
- Fold in shredded coconut carefully.
- Pour the batter into the prepared pan, scattering raspberries on top or swirling them in.
- Bake until set and light brown, checking with a toothpick.
- Cool fully before frosting.
- Make frosting by folding in raspberry puree and spread gently over the cooled cake.
Notes
Use room temperature ingredients for best results. Optionally toast the coconut for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg