Raspberry Almond Coconut Cake

Apr 20

Apr 20 Raspberry Almond Coconut Cake

Just like in the Fall when it's so comforting to bake all of the warm, spiced breads and pies, I always look forward to Spring when sweet berries start to appear at the grocery store. Last summer I made a wonderful Strawberry Almond Poppyseed Cake from Bake from Scratch magazine and this super moist Blueberry Almond Loaf. This berry-almond combo is a personal favorite, and this year I'm riffing on it again with raspberries, lemon, and coconut for a slightly tropical twist. I love the blend of nut flavors and brightness that the lemon brings.

This is an easy, whisk together recipe that can be mixed by hand with a whisk or in a mixer with the whisk attachment. Just make sure to taste those berries and make sure they're nice and sweet/tart before you begin. Happy Spring!

Raspberry Almond Coconut Cake Serve.jpeg

Raspberry Almond Coconut Cake Recipe:

Yield:
1 single layer 9-inch cake

Difficulty:
Easy

Ingredients:

Cake batter:

150 grams (¾ cup) granulated sugar
Zest from 1 lemon
2 large eggs
1 cup full fat canned coconut milk
½ cup canola oil or liquid coconut oil
1 tsp vanilla extract
½ tsp coconut extract (optional)
¾ tsp coarse kosher salt
128 grams all purpose flour
55 grams (½ cup) almond flour
40 grams (½ cup) unsweetened shredded coconut
2 tsp baking powder

Topping:

1 TBSP shredded coconut
1 cup raspberries, patted dry and sliced in half
3 TBSP sliced almonds

Instructions:

Preheat oven to 350ºF. Coat an 9-inch round pan (ideally a spring-form pan so it's easiest to remove when done, but a standard pan works) with baking spray. Line the bottom with parchment. Spray the parchment.

In a large bowl or the bowl of a stand mixer, whisk the sugar, lemon zest and eggs together until pale and bubbles start to form, about 1 minute. Add the coconut milk, oil, extracts, and salt. Whisk thoroughly combined.

Add both flours, shredded coconut, and baking powder. Whisk until well-combined.

Pour the batter into the prepared pan and tap to release any air bubbles. Gently place the raspberries evenly over the top of the batter, then sprinkle the shredded coconut and sliced almonds on top.

Bake the cake until golden, the edges start to pull away from the side of the pan, and a tester inserted into the center of the cake comes out clean, 35 to 45 minutes. There may be a bit of moisture on the tester from the raspberries. Let cool in the pan on a wire rack for about 15 minutes. Then carefully remove from the pan pan and set it back on the rack to cool completely before serving.

Slice and serve with more berries.