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Raspberry Coconut Colada Cake: A Tropical Delight Awaits!

Raspberry Coconut Colada Cake
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A deliciously moist cake infused with the tropical flavors of raspberry and coconut, perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup coconut milk
  • 1 cup fresh raspberries
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the coconut milk and mix until combined.
  5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Fold in the shredded coconut and fresh raspberries gently.
  8. Pour the batter into the prepared cake pan and smooth the top.
  9. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  10. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • For added flavor, consider adding a splash of rum extract.
  • Serve with whipped cream and additional raspberries on top.
  • This cake can be stored in an airtight container for up to 3 days.

Nutrition

Find it online: https://howeats.com/raspberry-coconut-colada-cake-recipe/