Coconut Pound Cake with Raspberry Syrup – a delicious recipe with PHILADELPHIA Cream Cheese, butter, caster sugar, vanilla essence, eggs, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat the Philly*, butter, sugar and vanilla essence with an electric mixer until pale, thick and creamy.
2
Gradually beat in one egg at a time.
3
Fold the sifted flour and coconut through the mixture.
4
Pour the batter into a greased and lined 23cm square tin.
5
Bake at 180 degrees C for 1 hour and 10 minutes or until skewer comes out clean.
6
Cool cake slightly on wire rack.
7
Combine the sugar, balsamic vinegar and water in a saucepan over a high heat and bring to the boil.
8
Continue to boil gently for about 10 minutes or until the syrup has thickened slightly.
9
Add the raspberries and stir rapidly until combined.
10
Bring the syrup back to the boil then simmer for 5 minutes.
11
Allow to cool.
12
To serve, pour the syrup over the cake and top with remaining raspberries.
1325
kcal
Calories
72
g
Fat
151
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 250g block PHILADELPHIA Cream Cheese, softened, 200g butter, softened, 1 1/2 cups caster sugar, 2 teaspoons vanilla essence, and more.
Yes, Coconut Pound Cake with Raspberry Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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