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Coconut Cake with Raspberry Swirl and Caramel Glaze

2023-02-15 - Written by: Emma B. Taylor

coconut cake raspberry swirl caramel glaze

Coconut Cake with Raspberry Swirl and Caramel Glaze

A moist coconut cake filled with a raspberry swirl and topped with a caramel glaze, perfect for springtime dessert.

The Coconut Cake with Raspberry Swirl and Caramel Glaze Recipe

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened shredded coconut
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 2 teaspoons vanilla extract

For the Raspberry Swirl:

  • 1 cup fresh raspberries
  • 2 tablespoons granulated sugar

For the Caramel Glaze:

  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract

Instructions

Preheat and Prep:

Preheat your oven to 350°F (180°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.

Make the Cake:

In a medium bowl, whisk together flour, sugar, coconut, baking powder, and salt. In a large bowl, use an electric mixer to beat butter until creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Gradually add dry ingredients to wet ingredients, beating until just combined.

Divide the Batter:

Divide the batter evenly between the prepared pans and smooth tops.

Bake the Cake:

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Raspberry Swirl:

In a small bowl, mix together raspberries and granulated sugar.

Assemble the Cake:

Place one cake layer on a serving plate or cake stand. Top with the raspberry swirl mixture, leaving a 1-inch border around the edges.

Top with the Second Layer:

Place the second cake layer on top of the first layer and press gently to adhere.

Make the Caramel Glaze:

In a small saucepan, combine heavy cream, granulated sugar, butter, and vanilla extract. Cook over medium heat, stirring constantly, until sugar dissolves. Bring mixture to a boil, then reduce heat to low and simmer for 5 minutes or until caramel thickens slightly.

Drizzle with Caramel Glaze:

Drizzle the caramel glaze over the top of the cake, allowing it to set before serving.

Tips and Variations

  • To ensure the coconut cake stays moist, don't overmix the batter.
  • For an extra-special touch, garnish the cake with toasted coconut flakes or fresh raspberries.
  • If you prefer a stronger caramel flavor, increase the amount of granulated sugar in the glaze to 3/4 cup.

Note: The above recipe is generated randomly from the list provided.