Raspberry Coconut Cake with Coconut Streusel
User Reviews
4.9
39 reviews
Excellent
-
Prep Time
15 mins
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Total Time
1 hr 5 mins
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Cuisine
American, International, Vegetarian
Raspberry Coconut Cake with Coconut Streusel
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This simple cake is great for breakfast, brunch, or dessert. It is Josh's all-time favorite cake!
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Ingredients
For the cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter at room temperature, unsalted
- 1 cup granulated sugar
- 1 egg large
- 1/2 cup coconut milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 3/4 cup sweetened flaked coconut
- 1 cup raspberry 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 butter cut into pieces, cold
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.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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