Description
A moist coconut cake layered with a tangy raspberry filling.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsweetened shredded coconut
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup raspberry preserves
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, cream butter and sugar until fluffy.
- Add eggs and vanilla to the butter mixture and mix well.
- Gradually add the flour mixture and milk, mixing until combined.
- Fold in shredded coconut.
- Divide the batter between the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool for 10 minutes, then remove from pans.
- Spread raspberry preserves between the layers and on top of the cake.
Notes
- Store leftovers in an airtight container.
- For added flavor, consider adding a splash of coconut extract.
- Garnish with fresh raspberries if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Coconut Cake Raspberry Filling