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Raspberry Coconut Dessert Recipe

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3.9 from 33 reviews

This delightful Raspberry Coconut Dessert is a moist and flavorful cake featuring a swirl of raspberry preserves and a luscious coconut coating. Perfect for gatherings or a sweet treat, this dessert combines the tartness of raspberries with the tropical sweetness of shredded coconut for an irresistible bite.

  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings

Ingredients

Dry Ingredients

  • 2½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt

Wet Ingredients

  • ¾ cup unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup whole milk
  • ½ cup raspberry preserves (slightly warmed)

Topping

  • 2 cups sweetened shredded coconut
  • Powdered sugar (optional, for dusting)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 10-cup oven-safe dome pan or bowl thoroughly. Dust the pan with flour to prevent sticking and set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
  3. Cream Butter and Sugar: In a separate large bowl, cream the unsalted butter and granulated sugar using a hand mixer or stand mixer until the mixture is light and fluffy. This incorporates air to give your cake a tender crumb.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time into the butter-sugar mixture, making sure each egg is fully incorporated before adding the next. Then stir in the vanilla extract.
  5. Combine Batter: Alternately add the dry ingredient mixture and whole milk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing and toughening the cake.
  6. Layer Batter and Raspberry: Pour half of the batter into the prepared pan, smoothing it evenly. Spoon the warmed raspberry preserves evenly over the batter layer. Then pour the remaining batter over the preserves. Using a knife or skewer, gently swirl the layers to create a marbled effect without fully blending.
  7. Bake the Cake: Bake in the preheated oven for 45 to 55 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
  8. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes. Then carefully invert it onto a wire rack and let it cool completely to room temperature.
  9. Apply Coconut Coating: If needed, lightly brush the cooled cake with water or simple syrup to help the coconut adhere. Press the sweetened shredded coconut all over the outside of the cake to coat it evenly, providing a luscious texture and flavor contrast.
  10. Optional Finishing Touch: Dust the top of the cake lightly with powdered sugar before serving, if desired, for an elegant presentation and extra sweetness.

Notes

  • Ensure the raspberry preserves are slightly warmed for easier swirling into the batter.
  • Use a dome pan or oven-safe bowl to achieve the characteristic shape, but a regular round cake pan can be used as a substitute.
  • If simple syrup is not available, lightly brushing with water can still help the coconut stick but may not be as effective.
  • Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerated for up to 4 days.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/raspberry-coconut-dessert-recipe/