Coconut Pound Cake with Raspberry Syrup Recipe

Name: Coconut Pound Cake with Raspberry Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250g block PHILADELPHIA Cream Cheese, softened; 200g butter, softened; 1 1/2 cups caster sugar; 2 teaspoons vanilla essence; 4 eggs; 1 1/2 cups self raising flour, sifted; 1 cup coconut; Raspberry Syrup; 3/4 cup caster sugar; 1/3 cup balsamic vinegar; 1/4 cup water; 2 cups raspberries, fresh or thawed frozen; 1 cup raspberries, fresh or frozen (extra)

Servings: persons

250g block PHILADELPHIA Cream Cheese, softened
200g butter, softened
1 1/2 cups caster sugar
2 teaspoons vanilla essence
4 eggs
1 1/2 cups self raising flour, sifted
1 cup coconut
Raspberry Syrup
3/4 cup caster sugar
1/3 cup balsamic vinegar
1/4 cup water
2 cups raspberries, fresh or thawed frozen
1 cup raspberries, fresh or frozen (extra)

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

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Coconut Pound Cake with Raspberry Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions