Name: Coconut and Raspberry Cake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 1 cup desiccated coconut; 1 ½ cups icing sugar; 1 cup coconut milk; ¼ teaspoon salt; 113 g unsalted butter, softened; 42 g unsalted butter, cold; 1 batch raspberry compote; 3 large eggs; 2 teaspoons baking powder; 195 g plain flour; 1 ½ tablespoons coconut milk; 2 tablespoons white granulated sugar; Large coconut flakes for topping; 1 cup white granulated sugar; ¼ cup desiccated coconut; ¼ cup plain flour

Coconut Cake

What ingredients do I need to make a Coconut Cake?

Can I use other types of milk instead of coconut milk?

What is the best way to shred coconut for the cake?

How do I prevent the cake from sticking to the pan?

With ribbons of raspberry and a soft, fluffy coconut flavour, this coconut and raspberry cake is perfect for morning or afternoon tea. The crunchy streusel topping takes this buttery loaf cake will be love at first bite.

Milk

Eggs

Wheat

Vegetarian

Baking Additives

gram

unsweetened shredded coconut

Sugars & Sweeteners

powdered sugar

Non Dairy Milk

milliliter

coconut milk

Seasonings

salt

Butter & Margarine

unsalted butter

Fresh Fruit

raspberry

eggs

Rising Agents

baking powder

Flour & Meal

all purpose flour

sugar

unsweetened coconut flakes

Folic Acid (B9)

Vitamins

Vitamin C

Alpha-carotene

Vitamin A

Lutein+zeaxanthin

Dietary Fiber

Carbohydrates

Sugar

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Dietary Folate Equivalents

Water

Calories

Protein

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Manganese

Selenium

Vitamin D

Vitamin K

Beta-cryptoxanthin

Trans fatty acids

Beta-carotene

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

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Coconut and Raspberry Cake

Baking Goods

Dairy

Produce

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Coconut and Raspberry Cake

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