Raspberry Coconut Cake with Coconut Streusel-a simple coconut cake dotted with raspberries and topped with sweet coconut streusel.
I don’t bake a lot of cakes, but I have made more than my fair share. I recently made a Raspberry Coconut Cake with Coconut Streusel and Josh said that it is the BEST cake I’ve ever made. I was kind of surprised because I just made this cake up on a whim. I wasn’t expecting it to get the BEST cake tittle. I personally don’t know if I would give it the best cake award because I am a chocolate cake kind of gal, but I will say that this cake is really, really good! It is definitely a winner!
Raspberries and coconut are a match made and heaven and the perfect ingredients for a summer cake!
The cake is made with coconut milk, flaked coconut, and has a coconut streusel topping so if you are a coconut lover, you are in for a real treat!
Instead of using a frosting or glaze, I topped the cake with a sweet coconut streusel. The cake didn’t need anything else. The coconut streusel topping was the perfect finishing touch to my cake!
I made this cake in the morning and was planning on saving it for dessert after dinner, but Josh decided he wanted a piece for breakfast. He immediately fell in love and couldn’t stop raving about my cake! He had a piece for breakfast and dessert that night:) This cake is great anytime of the day!
If you are looking for a simple summer cake to make, give my Raspberry Coconut Cake with Coconut Streusel a try! According to Josh, it is the BEST cake I’ve ever made!
Raspberry Coconut Cake with Coconut Streusel
Ingredients
For the cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup coconut milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 3/4 cup sweetened flaked coconut
- 1 cup raspberries fresh or frozen
For the Coconut Streusel:
- 1/4 cup all-purpose flour
- 1/3 cup brown sugar
- 1/3 cup sweetened flaked coconut
- 4 tablespoons cold butter cut into pieces
Instructions
- Preheat oven to 350 degrees F. Butter a 9-inch springform pan or pie pan. Set aside.
- Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar until pale and fluffy, about 3 minutes. Add in egg, coconut milk, vanilla, and coconut extract. Mix until combined.
- Gradually mix in the dry ingredients. Stir in the coconut. Transfer batter to prepared pan. Arrange raspberries on top of batter and slightly press them down.
- To make the coconut streusel topping, in a small bowl combine flour, brown sugar, and coconut. Add in butter pieces and mix together with your fingers until crumbly. Top the cake with coconut streusel.
- Bake cake for 45-50 minutes or until it is golden brown and firm to the touch. Let cool in pan for 15 minutes. Remove from pan and cool completely on a wire cooling rack. Cut into slices and server.
- Note-the cake will keep up to 2 days, stored in an air-tight container on the counter.
Have you tried this recipe?
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I love your recipes..just wondering if I substituted strawberries would it taste just as good?
I think strawberries or blueberries would be really good!
Good cake, but I would reduce the sugar (I used 1/2 cup – but I would reduce it even to 1/3 cup).
I made this and it was very good! Would recommend.
Worth drizzling over white chocolate perhaps but is great without.
Wonder if raspberry to tart if dollops if raspberry jelly would be better.
The coconut milk? Is that canned or the carton type?
Thx
Hi Maria,
I’d like to make this for Mother’s Day but have a question about the coconut milk. When I make your (insanely delicious) coconut raspberry loaf, I use a carton of Silk almond coconut milk. I noticed you didn’t specify here. Should I use that again, or are you talking about canned coconut milk (like you’d use when making Thai food)? Thank you!
Excellent cake! My husband’s friend tried it and said it was really nice, then said “And I don’t even care for coconut.” I made it again today – your website was down so I couldn’t access the recipe so tried it from memory (after making it only once!) Ended up with more coconut and doubled the coconut milk, so it took a little longer to bake but it was still very good. Have passed it to friends and family too!
Craving a coconut & raspberry dessert of some kind, so a quick Google search later, and I landed on this recipe. With beautiful pictures, a lovely streusel topping idea, good reviews and supportive husband comment mentioned, I was sold! Couldn’t find my 9″ cake pan ANYWHERE, so instead cut this recipe by 1/3 and made mini cupcakes (~21 total)! Used raspberry preserves dollops instead of fresh fruit, and made this vegan with 1/4 cup carbonated water = 1 egg substitute ratio. Also had to use a mix of plant butter and coconut oil as I was short on the butter supply, but I was determined to make this work lol! Cut the bake time to 25min (after a few toothpick tests) aaaaannnnddd…. FABULOUS results!! Delicious, pretty, & so satisfying 🙂 Thank you for sharing this recipe!
I love this recipes
Ok this is the BEST!! So moist. GREAT flavor and i didn’t use coconut extract it didn’t need it and i didn’t have it. And the coconut milk i used was canned full fat. The thick stuff! i used unsweetened shredded coconut and it was definitely sweet enough that way. Tastes like an expensive bakery treat and has a nice crunchy sweet buttery topping. I did add a couple spoons of homemade strawberry jam bc i didn’t have enough raspberries. I just say my streusel was quite wet, so I added an extra tablespoon of flour and popped it on top in little blobs. Not like a typical streusel but baked into the cake PERFECTLY. And also i probably ended up with an extra 1/4 of coconut milk bc i had leftover and didn’t want to waste. So I added that when mixing the wet ingredients in