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Coconut Cake with Raspberry Swirl and Pistachio Crumble

2023-02-20 - Written by: Emily J. Miller

dessert cake coconut raspberry pistachio

Coconut Cake with Raspberry Swirl and Pistachio Crumble

A moist coconut cake filled with a sweet raspberry swirl and topped with a crunchy pistachio crumble.

Coconut Cake with Raspberry Swirl and Pistachio Crumble

Ingredients

For the cake

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

For the raspberry swirl

  • 1 cup fresh raspberries
  • 2 tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons lemon juice

For the pistachio crumble

  • 1/4 cup chopped pistachios
  • 2 tablespoons all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened

Instructions

Make the cake

  1. Preheat your oven to 350°F (180°C). Grease and flour three 8-inch round cake pans.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add the softened butter and mix until the batter resembles coarse crumbs.
  4. Stir in the shredded coconut.
  5. Beat in the eggs one at a time, followed by the vanilla extract.
  6. Divide the batter evenly among the prepared pans.
  7. Bake for 25-30 minutes or until a toothpick inserted into the center of each cake comes out clean.

Make the raspberry swirl

  1. In a small bowl, mix together the fresh raspberries, granulated sugar, cornstarch, and lemon juice.
  2. Stir until the mixture is smooth.

Make the pistachio crumble

  1. In a small bowl, mix together the chopped pistachios, flour, granulated sugar, and salt.
  2. Add the softened butter and mix until the mixture resembles coarse crumbs.

Assemble the cake

  1. Once the cakes are completely cool, place one cake layer on a serving plate.
  2. Spread the raspberry swirl over the top of the cake layer.
  3. Place the second cake layer on top and spread another layer of raspberry swirl.
  4. Top with the final cake layer.
  5. Sprinkle the pistachio crumble over the top of the cake.

Notes

  • You can adjust the amount of raspberries to your liking, but keep in mind that they will make the cake a bit more moist.
  • If you don't have fresh raspberries, you can use frozen ones and thaw them first.
  • The pistachio crumble is best made just before serving, as it can become soggy if left out for too long.