I’m going to let you in on a little kitchen secret: if you crave a dessert that smells like summer and feels like a cozy hug, this Raspberry Coconut Cake is the trick. I stumbled on the combo one sleepy afternoon when I realized raspberries and coconut play so nicely together they practically sing—bright, tart raspberries cutting through the rich, toasty coconut notes. The crumb stays tender and a little springy thanks to a splash of coconut milk, and the top gets a delicate crunch from toasted flaked coconut. Want a dessert that looks fancy but actually loves your weeknight pace? This is it. I’ll show you how to get gooey pockets of raspberry, a golden crust, and a simple glaze that makes everyone ask for seconds.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Why This Recipe is Awesome
This cake tastes like sunshine: bright raspberries, sweet-but-not-too-sweet coconut, and a tender, buttery crumb. It feels fancy but comes together fast, so you get impressive results without stressing. The texture? Soft center, golden edges, and little chewy bites of toasted coconut everywhere. It’s so forgiving that even if your raspberries sink a bit, the flavor still shines—who doesn’t love juiciness in every forkful?
Ingredients
For the Main Dish:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 2 large eggs, at room temperature
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup canned coconut milk (shake can first)
- 1/2 cup whole milk
- 1 tsp pure vanilla extract
- 1 tbsp lemon zest (optional, brightens things up)
- 1 cup fresh or frozen raspberries (if frozen, don’t thaw)
- 3/4 cup sweetened flaked coconut
- Optional: 2 tbsp turbinado sugar for sprinkling
For the Glaze / Garnish:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice (or milk for a milder glaze)
- Extra raspberries and toasted coconut for topping
How I Make It
Step 1:
Preheat your oven to 350°F. Grease and flour a 9-inch round pan or line it with parchment. In a large bowl, whisk together 1 3/4 cups flour, 1 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. The dry mix smells faintly like promise—warm and ready.
Step 2:
In another bowl, whisk the 2 eggs, then stir in the melted butter, coconut milk, whole milk, vanilla, and lemon zest if using. Pour the wet into the dry and fold with a spatula until just combined. Don’t overmix; you want a slightly lumpy batter that still holds air.
Step 3:
Gently fold in 3/4 cup flaked coconut and most of the raspberries, reserving a handful to press on top. The batter will be thick and shiny. Spoon it into the prepared pan and scatter the remaining raspberries across the surface—press them in slightly so they peek out. Sprinkle turbinado sugar over the top if you like a sweet, crunchy finish.
Step 4:
Bake at 350°F for about 30–35 minutes, until the edges turn golden and a toothpick inserted into the center comes out with a few moist crumbs (not raw batter). The aroma will fill your kitchen—warm coconut and bright berries. If the top browns too fast, lay a sheet of foil loosely over it during the last 10 minutes.
Step 5:
Cool the cake in the pan for 10 minutes, then run a knife around the edge and transfer to a wire rack to cool further. Whisk the powdered sugar with lemon juice to make a smooth glaze and drizzle over the warm cake. Top with toasted coconut and extra raspberries. Slice, serve, and enjoy the contrast of tangy fruit and mellow coconut in every bite.
Pro Tips
- Always preheat to 350°F so the cake rises evenly.
- Toast the flaked coconut in a dry skillet over medium heat until golden and fragrant—watch it closely; it goes from perfect to burnt in seconds.
- If using frozen raspberries, toss them in a tablespoon of flour before folding into the batter to prevent sinking.
- Switch half the all-purpose flour for whole wheat pastry flour for a nuttier flavor—expect a denser crumb.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Milk: Use almond milk or oat milk (use the same amount) for a dairy-free version; texture becomes slightly lighter.
- Butter swap: Replace butter with coconut oil for extra coconut flavor; melt it and use the same amount.
- Gluten-free: Use a 1:1 gluten-free baking flour blend—expect a slightly different crumb and watch bake time.
- Sugar: Swap half the granulated sugar for honey (reduce liquids slightly) for a deeper sweetness.
Variations & Tips
- Add 1/2 cup chopped macadamia nuts or almonds for crunch and a tropical vibe.
- Stir 1/2 cup shredded white chocolate into the batter for an indulgent twist.
- Make it into cupcakes—bake for 18–22 minutes and check with a toothpick.
- Turn it into a layer cake: double the recipe for two 9-inch pans and use cream cheese frosting.
- For a reduced-sugar version, cut granulated sugar to 3/4 cup and add a tablespoon of maple syrup for balance.
- Creative twist: fold in a tablespoon of toasted sesame seeds for an unexpected toasty note.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cake, cool completely, and store it covered at room temperature for up to 2 days or in the fridge for 4 days. Glaze just before serving to keep it fresh. Reheat slices gently in the microwave for 10–15 seconds if you want warm cake.
- Can I double the recipe?
- Sure thing. Use two 9-inch pans or a 9×13 pan; baking time will change—expect 35–45 minutes for a 9×13. Check with a toothpick for doneness.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for golden edges, a springy center when you press gently, and a toothpick that comes out with a few moist crumbs. If it jiggled like a custard, give it another 5–7 minutes.
- What if I don’t have ingredient X?
- Out of coconut milk? Use whole milk plus 1 tsp coconut extract. No fresh raspberries? Use frozen or swap in blueberries—both work well.
How I Like to Serve It
I love this cake slightly warm, with a scoop of vanilla ice cream and a drizzle of leftover glaze. It brightens a brunch table and works just as well at a backyard BBQ. For tea time, pair it with a bold black tea or a chilled glass of sparkling water with lemon. In summer, serve it with extra fresh berries; in winter, a spoonful of warm berry compote makes it feel holiday-ready.
Notes
- Store leftovers covered at room temperature for 2 days or refrigerate up to 4 days. For longer storage, freeze slices wrapped tightly for up to 3 months.
- If reheating from frozen, thaw overnight in the fridge and warm gently in a 300°F oven for 10–12 minutes.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade Raspberry Coconut Cake. You’ll love how simple ingredients turn into something that smells like a celebration.