Raspberry Coconut Cake with Coconut Streusel
Total Time
1 hour and 5 minutes
Prep Time
15 minutes
Rating
4.85 out of 5 stars
(13)
Ingredients
- 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)
- 1/4 cup all-purpose flour
- 1/3 cup brown sugar
- 1/3 cup sweetened flaked coconut
- 4 tablespoons cold butter (cut into pieces)
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Preparation
Step 1
Preheat oven to 350 degrees F. Butter a 9-inch springform pan or pie pan. Set aside.
Step 2
Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Note-the cake will keep up to 2 days, stored in an air-tight container on the counter.
Step 8
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