Raspberry Swirl Cake (Printable Version)
Fluffy coconut cake with ribbons of raspberry, covered in whipped cream and coconut flakes for a snowy vibe.
# What You'll Need:
→ Base Layer
01 -
1 cup sweetened shredded coconut
02 -
1 cup coconut milk
03 -
2 large eggs
04 -
1 cup granulated sugar
05 -
½ cup unsalted butter, softened
06 -
½ teaspoon salt
07 -
2 teaspoons baking soda
08 -
2 cups all-purpose flour
→ Raspberry Blend
09 -
1 cup raspberry preserves, lightly heated
→ Topping
10 -
1 cup sweetened shredded coconut for garnish
11 -
2 cups stabilized whipped cream
# Steps to Follow:
01 -
Heat oven to 350°F (175°C). Coat a 9-inch round cake pan with grease and a light dusting of flour.
02 -
In a bowl, stir together salt, flour, and baking soda.
03 -
Cream together sugar and butter until fluffy, about 2-3 minutes. Add one egg at a time, then pour in coconut milk slowly while mixing.
04 -
Carefully mix the dry ingredients into the wet mixture. Stir in shredded coconut to finish.
05 -
Pour the batter into the prepared pan. Lightly swirl the heated raspberry preserves through the batter. Bake for 30-35 minutes, checking for doneness.
06 -
Allow to cool completely, then spread whipped cream over the top and sprinkle shredded coconut as the final touch.
# Additional Notes:
01 -
Room temperature ingredients give a fluffier texture. Mix gently to avoid a dense cake.