Coconut Raspberry Bundt Cake Recipe

Name: Coconut Raspberry Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces, weight Unsalted Buter; 2-1/2 cups Sugar; 6 Eggs; 1 teaspoon Vanilla Bean Paste; 1 Tablespoon Coconut Rum; 3 cups Cake Flour, Divided; 2 cups Raspberries; 1/2 teaspoons Salt; 8 ounces, fluid Unsweetened Coconut Milk; 6 ounces, weight Sweetened Coconut

Servings: persons

1
1. Preheat oven to 350u00b0F. Butter and flour a Bundt pan.
2
2. Cream butter and sugar till light and fluffy.
3
3. Add eggs one at a time.
4
4. Add vanilla and rum.
5
5. Toss 2 tablespoons of the cake flour with raspberries and set aside.
6
6. Alternate adding the remaining cake flour and salt with coconut milk.
7
7. Fold in sweetened coconut.
8
8. Gently fold in raspberries.
9
9. Pour batter into prepared pan and bake at 350u00b0F for 60-70 minutes until top gets a nice golden color, and an inserted toothpick comes out clean. Remember to rotate once halfway through.
10
10. Unmold cake while it is still kind of warm and allow to cool completely on cooling rack.

774

kcal

Calories

Fat

123

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

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.

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 10 ingredients. The key ingredients include: 8 ounces, weight Unsalted Buter, 2-1/2 cups Sugar, 6 Eggs, 1 teaspoon Vanilla Bean Paste, and more.

Yes, Coconut Raspberry Bundt Cake 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 Raspberry Bundt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions