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4.84 from 12 votes

Raspberry Coconut Cake with Coconut Streusel

Recipe from Two Peas and Their Pod

This simple cake is great for breakfast, brunch, or dessert. It is Josh's all-time favorite cake!
Prep Time15 minutes
Total Time1 hour 5 minutes

Ingredients

For the cake:

For the Coconut Streusel:

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.