Coconut Raspberry Cake ~ Pure in flavor and simple in design this rustic cake is perfect for any time of day.
I have been eating this cake for breakfast, lunch and as a snack throughout the day. I love the subtle sweetness of the coconut paired against the bright fruity bite of the raspberries.
When I set out to create this cake I wanted it to be something simple and easy to make – a rustic cake that required no frosting or glaze. I also wanted to make sure the crumb would be less dense than a quick bread and lighter than a Bundt cake crumb.
After several test runs that included an exploding cake from too much leavener, a too dense cake from using the wrong fat ratio to an overbeaten cake, the fourth test run is what you see here. Perfectly light, seriously moist and full of flavor- I love this cake and I hope you do too.
A few notes:
- The method of adding baking soda to sour cream is from John Barricelli’s Sour Cream Coffee Cake. If you’ve never tried adding baking soda to sour cream (instead of sifting it in with your dry ingredients), give it a try. The sour cream fluffs up to twice its size in volume and ensures a more even distribution.
- Coconut cream is a base for many mixed drinks and can generally found near the liquor section of your store. Make sure to shake the can or the bottle before using as it can separate on the shelf.
- I used a 9 inch springform pan, but if you don’t have one a regular 9 inch cake pan will work just as well.
- The cake keeps wonderfully at room temperature for up to 3 days.
Coconut Raspberry Cake
Preparation: Heat oven to 350 degrees F. Line bottom of cake pan or springform with parchment. Coat sides of pan with bake spray.
- ¾ cup sour cream
- ¾ teaspoon baking soda
- ¾ cups coconut cream
- 1 ¾ cups cake flour
- ½ cup almond meal
- 2 teaspoons baking powder
- ¾ cup unsalted butter
- 1 ¼ cup granulated sugar
- 1 teaspoon salt
- 2 eggs, plus one egg yolk
- 1 tablespoon vanilla
- ½ cup sweetened coconut shreds
- 1 1/4 cup raspberries
1. Mix baking soda into sour cream; set aside. Sift cake flour, almond meal and baking soda; set aside. In a mixer fitted with a paddle attachment, cream butter, sugar and salt until light and fluffy. Add eggs one at a time beating after each addition until combined.
2. Turn off mixer. Fold coconut cream into sour cream mixture. Using a sturdy spatula or a wooden spoon, fold in dry ingredients in 3 batches, alternating with sour cream mixture. Fold in coconut and then fold in raspberries.
3. Bake at 350 degrees F for about 55-60 minutes or until inserted toothpick comes out clean.