Coconut and Raspberry Cake is a delightful treat that brings a burst of sunshine to any gathering. The moment you slice into this cake, you’re greeted with a symphony of flavors – the sweetness of sugar, the tropical notes of coconut, and the tartness of fresh raspberries. It’s an inviting dessert that works perfectly for casual afternoon tea with friends or as a sweet finish to a family dinner. My first experience with this recipe was during a sunny weekend brunch, and it quickly became a family favorite, especially with the kids who couldn’t get enough of the juicy raspberry bits against the fluffy cake.

Why you’ll love this dish

This recipe is not just your average cake; it’s a beautiful blend of simplicity and flavor. If you’re seeking a dish that’s quick to prepare and budget-friendly, this is it. The ingredients are straightforward, making it accessible for novices in the kitchen but impressive enough to serve at a celebratory gathering. The vibrant colors of the raspberries coupled with the tropical notes of coconut create a visual and flavorful delight, making it an ideal choice for events like birthdays or holiday gatherings.

"This cake was a hit at our Sunday brunch! The combination of coconut and raspberry is so refreshing—definitely a recipe I’ll keep making!" – Sarah, enthusiastic home baker

Step-by-step overview

Making Coconut and Raspberry Cake is a straightforward process that doesn’t require elaborate techniques or extensive baking experience. You’ll start by whisking eggs and sugar to create a fluffy base, then gradually introduce the other liquids. The dry ingredients come next, creating a rich, moist batter punctuated by chewy coconut flakes and fresh raspberries on top. In about an hour, your kitchen will be filled with an enticing aroma, and soon you’ll have a beautifully baked cake ready to impress!

Gather these items

To create this delicious Coconut and Raspberry Cake, you’ll need the following ingredients:

• 4 eggs
• 1 cup (200g) sugar
• 1 tsp vanilla extract
• 3 tbsp (45ml) natural yogurt
• 1/2 cup (120ml) oil
• 2 cups (250g) all-purpose flour
• 3 tsp baking powder
• 1 cup (75g) coconut flakes
• 200g fresh raspberries

Feel free to substitute yogurt with sour cream for a creamier texture, or use frozen raspberries if fresh ones are out of season.