Raspberry Coconut Cake
Ingredients
The cake
-
1 ½
cups
all-purpose flour
-
1 ½
teaspoons
baking powder
-
½
teaspoon
salt
-
6
tablespoons
unsalted butter
-
1
cup
granulated sugar
-
1
large
egg
-
½
cup
coconut milk
-
½
teaspoon
vanilla extract
-
½
teaspoon
coconut extract
-
¾
cup
sweetened flaked coconut
-
1
cup
raspberries
The Coconut Streusel
-
¼
cup
all-purpose flour
-
⅓
cup
brown sugar
-
⅓
cup
sweetened flaked coconut
-
4
tablespoons
cold butter
Instructions
- Preheat the oven to 350°F and prepare a 9-inch springform or pie pan.
- Whisk together the flour, baking powder, and salt in a bowl.
- In a stand mixer, beat the butter and sugar until fluffy, then add the egg, coconut milk, vanilla, and coconut extract.
- Gradually mix in the dry ingredients and stir in the flaked coconut.
- Transfer the batter to the prepared pan and arrange the raspberries on top.
- For the streusel, combine the flour, brown sugar, and coconut, then mix in the cold butter until crumbly.
- Sprinkle the streusel over the cake batter.
- Bake for 45-50 minutes until golden brown and firm to the touch.
- Let the cake cool in the pan for 15 minutes, then remove and cool completely on a wire rack.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
3g
Sodium
180mg
Cholesterol
30mg
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