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
- Prep Time
- 15 minutes
- Total Time
- 1 hour 5 minutes
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
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.