Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh raspberries
- 1 1/2 cups sweetened shredded coconut
- Additional softened butter or cream for coconut coating
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a round cake pan.
- In a bowl, sift together flour, baking powder, and salt.
- In a large mixing bowl, cream softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients alternated with milk, beginning and ending with dry ingredients. Mix gently until just combined.
- Fold fresh raspberries carefully into the batter.
- Pour batter into prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool in pan for 10 minutes, then transfer to wire rack to cool completely.
- Spread a thin layer of softened butter or cream on cooled cake surface.
- Press shredded coconut evenly all over the cake to coat thoroughly.
- Chill the cake in the refrigerator for at least 1 hour before serving.
Notes
Use fresh raspberries for best flavor.
Avoid overmixing batter to keep cake tender.
Refrigerate before serving to set the coconut coating.
For a different flavor, substitute raspberries with other berries.
- Prep Time: 20
- Cook Time: 40