Step-by-step instructions
Preheat your oven to 180°C (350°F) and prepare a 25×32 cm (10×12 inch) rectangular cake tin by greasing it.
In a large mixing bowl, whisk the eggs and sugar together for about 3-5 minutes until the mixture is pale yellow and fluffy.
Gradually pour in the oil while continuing to whisk, then mix in the yogurt and vanilla extract until everything is well combined.
Sift the flour and baking powder into the egg mixture. Gently fold it in using a spatula until just combined; be careful not to overmix.
Fold in the coconut flakes for that delightful texture.
Pour the batter into your prepared cake tin. Scatter the fresh raspberries over the top, pressing them in slightly to ensure they don’t burn during baking.
Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Slice, serve, and enjoy with a cup of tea or coffee!
Best ways to enjoy it
This Coconut and Raspberry Cake pairs wonderfully with a steaming cup of tea or a rich coffee. For a special touch, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. If you want to elevate your dessert experience, consider garnishing with a sprinkle of toasted coconut flakes, fresh mint leaves, or a dusting of powdered sugar for an appealing finish.
Storage and reheating tips
To keep your Coconut and Raspberry Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to extend its shelf life, consider freezing it. Wrap individual slices in plastic wrap and place them in a freezer bag. They can be stored for up to three months. When you’re ready to enjoy a slice, simply thaw it at room temperature or pop it in the microwave for a few seconds for a warm treat.
Helpful cooking tips
- For an extra coconut flavor, toast the coconut flakes before folding them into the batter.
- If you’re short on time, you can replace the fresh raspberries with a berry compote or jam for a quick flavor infusion.
- Ensure that the butter and eggs are at room temperature for optimal mixing and a fluffier cake texture.
Creative twists
Feel free to get inventive! Add lemon or lime zest for a citrusy zing that complements the coconut beautifully. Swap out the raspberries for other fruits like blueberries or chopped strawberries for different flavor profiles. For a healthier version, consider using a substitute for some of the sugar or experimenting with whole wheat flour instead of all-purpose.
Common questions
What is the prep time for this cake?
Preparation for the Coconut and Raspberry Cake takes about 15-20 minutes, with a baking time of approximately 45-50 minutes.
Can I substitute the eggs in this recipe?
Yes, you can use flax eggs (1 tablespoon of ground flaxseed + 2.5 tablespoons of water = 1 egg) or unsweetened applesauce (1/4 cup = 1 egg) as substitutes for a vegan option.
How do I know if the cake is done baking?
The cake is done when a skewer inserted in the center comes out clean. It’s essential not to overbake, as this can dry out the cake.
Enjoy making and sharing this delightful Coconut and Raspberry Cake; it’s sure to brighten up any occasion!
