Coconut & Raspberry Cake Recipe

Name: Coconut & Raspberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/8 cups grated coconut; 1 teaspoon instant coffee powder or instant espresso powder; 4 tablespoons warm water; 1 5/8 cups flour; 2 teaspoons baking powder; 1 pinch salt; 3 eggs; 3/4 cup sugar; 1 cup buttermilk or pour a little lemon juice in a small glass of milk and wait 10 minutes; 6 3/8 tablespoons margarine melted; fresh raspberries as needed

Servings: persons

1 1/8 cups grated coconut
1 teaspoon instant coffee powder or instant espresso powder
4 tablespoons warm water
1 5/8 cups flour
2 teaspoons baking powder
1 pinch salt
3 eggs
3/4 cup sugar
1 cup buttermilk or pour a little lemon juice in a small glass of milk and wait 10 minutes
6 3/8 tablespoons margarine melted
fresh raspberries as needed

1
Preheat oven to 360u00b0F.
2
In a large bowl, combine the grated coconut with the coffee powder and warm water and stir.
3
In a separate bowl, mix together the flour, baking powder, and salt.
4
Use an electric mixer to beat the eggs with the sugar until you get a fluffy white mixture.
5
Alternate adding the buttermilk and flour mixture to the egg mixture.
6
Finally, add the coconut mixture and margarine, and mix well.
7
Grease and flour a rectangular cake tin.
8
Place a thin layer of batter in the cake tin, then pour in the raspberries. Cover with the remaining batter. Garnish with more raspberries, burying them slightly in the dough.
9
Bake for 35-40 minutes.

839

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/8 cups grated coconut, 1 teaspoon instant coffee powder or instant espresso powder, 4 tablespoons warm water, 1 5/8 cups flour, and more.

Yes, Coconut & Raspberry 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.

Coconut & Raspberry Cake

How did you like this recipe?

Frequently Asked Questions