This Raspberry and Coconut Loaf Cake is a lovely treat! With juicy raspberries and a hint of coconut, it’s moist and bursting with flavor. Perfect for snack time or tea!
When I bake this, my whole kitchen smells like a tropical paradise! I love to enjoy a slice with a cup of tea—it feels like a mini-vacation right at home! 🌴
Key Ingredients & Substitutions
All-purpose flour: The backbone of this loaf cake. If you’re looking for a gluten-free option, you might try using a gluten-free all-purpose flour blend instead—just ensure it has xanthan gum in it for proper texture.
Butter: Unsalted butter is best for balance. However, if you’re dairy-free, coconut oil or a vegan butter can work beautifully too, adding a nice coconut flavor!
Coconut milk: Adds richness and a slight coconut flavor. If you don’t have it or prefer not to use it, regular milk or any plant-based milk like almond or oat can be good substitutes.
Raspberries: Fresh raspberries are wonderful, but frozen ones also work well. If you can’t find raspberries, feel free to try blueberries or chopped strawberries for a different twist!
Shredded coconut: Use unsweetened for a more natural flavor. If you can’t find unsweetened coconut, sweetened works as long as you adjust the sugar in the recipe slightly.
How Do I Ensure My Coconut Loaf Cake is Moist and Well-Risen?
The key to a moist loaf is to not overmix and get the ingredients well-incorporated without beating out all the air. Here are some steps to help you:
- Make sure your butter is soft but not melted. Cream it with sugar until fluffy for the best texture.
- Add the eggs one at a time, and mix just enough to combine—this helps keep the air in!
- When adding the flour mixture, mix gently! Overmixing can lead to a tough loaf.
- Don’t skip on the cooling time. Letting the cake cool for at least 10 minutes in the pan helps keep it moist before transferring to a wire rack.
By following these tips, you’ll end up with a light and moist Raspberry and Coconut Loaf Cake that everyone will love!
How to Make Raspberry and Coconut Loaf Cake
Ingredients You’ll Need:
For the Cake:
- 1 ¾ cups (220g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) coconut milk or regular milk
- 1 cup fresh or frozen raspberries
- ½ cup shredded unsweetened coconut, plus extra for topping
- 2 tbsp powdered sugar (optional, for glaze)
How Much Time Will You Need?
This delightful Raspberry and Coconut Loaf Cake will take about 15 minutes to prepare and approximately 55-65 minutes to bake. After baking, allow it to cool for about 10 minutes in the pan before transferring to a wire rack to cool completely. So, in total, you’re looking at around 1 hour and 30 minutes before it’s ready to slice and enjoy!
Step-by-Step Instructions:
1. Preparing the Oven and Loaf Pan:
Begin by preheating your oven to 350°F (175°C). While it’s warming up, grease and flour a loaf pan or line it with parchment paper. This will make it easier to remove the cake once it’s baked!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps evenly distribute the baking powder throughout the flour. Set the bowl aside for now.
3. Cream Butter and Sugar:
In a large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together until the mixture looks light and fluffy. This should take about 3-4 minutes. It’s important to mix well to create air pockets that will help the cake rise!
4. Add Eggs and Vanilla:
Next, add the eggs one at a time, mixing well after each addition to ensure they’re fully incorporated. Stir in the vanilla extract for a lovely flavor boost!
5. Combine Wet and Dry Ingredients:
Now it’s time to bring it all together! Gradually add the dry flour mixture to the butter mixture in three parts, alternating with the coconut milk, starting and ending with the flour mixture. Mix gently until everything is blended—be careful not to overmix!
6. Fold in Coconut and Raspberries:
Gently fold in the shredded coconut and then add the raspberries. Take your time with this step; you want to keep those beautiful berries intact!
7. Bake the Cake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Place it in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs. Check it at around the 55-minute mark!
8. Cooling the Cake:
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack. This cooling time is crucial for achieving the right texture!
9. Topping the Cake:
For a nice finishing touch, sprinkle some shredded coconut over the cooled loaf. If you’d like, mix the powdered sugar with a little water or coconut milk to make a light glaze, drizzling it over the top before adding the shredded coconut for extra sweetness and decoration.
10. Slicing and Serving:
Once completely cool, slice the cake and serve it. It pairs wonderfully with tea or coffee. Enjoy every bite of this moist cake filled with juicy raspberries and a delightful coconut flavor!
Your Raspberry and Coconut Loaf Cake is ready to impress your friends and family—or just keep it all to yourself (no judgment here!).
Can I Use Frozen Raspberries Instead of Fresh?
Absolutely! Frozen raspberries work well in this recipe. Just fold them in straight from the freezer, but be aware they may release a bit more juice than fresh ones, which can add a nice burst of flavor!
What Can I Substitute for Coconut Milk?
If you don’t have coconut milk, you can use regular milk, almond milk, or any non-dairy milk of your choice. The cake will still be delicious, just without the extra coconut flavor!
Can I Make This Cake Ahead of Time?
Yes! You can bake the cake a day or two in advance. Just store it in an airtight container at room temperature. If you want to keep it even longer, wrap it tightly and freeze it for up to a month.
How Do I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, slicing it and freezing individual pieces is a great option!