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Coconut Cake with Raspberry Swirl and Toasted Almonds

2023-02-15 - Written by: Emma Taylor

Cake Coconut Raspberry Almonds

Coconut Cake with Raspberry Swirl and Toasted Almonds

A moist coconut cake filled with a sweet raspberry swirl and topped with toasted almonds.

The title of the recipe

Ingredients

  • 1 1/2 cups (190g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 3/4 cups (315g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (120g) unsweetened shredded coconut
  • 1 cup (240ml) whole milk, at room temperature

For the Raspberry Swirl:

  • 1 cup (200g) fresh raspberries
  • 2 tablespoons granulated sugar
  • 2 tablespoons cornstarch

For the Toasted Almonds:

  • 1/4 cup (30g) sliced almonds

Instructions

Step 1: Preheat and Prepare Pans

Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans and line bottoms with parchment paper.

Step 2: Make the Cake Batter

In a medium bowl, whisk together flour, baking powder, and salt. Set aside. In a large mixing bowl, use an electric mixer to beat butter until creamy, about 2 minutes. Gradually add sugar and continue beating for another 2 minutes. Beat in eggs one at a time, followed by vanilla extract.

Step 3: Fold in Coconut and Flour Mixtures

With the mixer on low speed, gradually add flour mixture and mix until just combined. Stir in unsweetened shredded coconut.

Step 4: Divide Batter and Bake Cakes

Divide batter evenly between prepared pans and smooth tops. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Step 5: Make the Raspberry Swirl

In a small saucepan, combine raspberries, granulated sugar, and cornstarch. Cook over medium heat, stirring constantly, until mixture thickens, about 5-7 minutes.

Step 6: Assemble Cake

Once cakes are completely cool, place one cake layer on a serving plate or cake stand. Spread the raspberry swirl over top of cake layer. Top with second cake layer and dust with powdered sugar.

Step 7: Toast Almonds

Spread sliced almonds on a baking sheet and toast in a preheated oven at 350°F (180°C) for 5-7 minutes, or until lightly browned. Let cool completely.

Notes

This recipe is best served within 24 hours of assembly. Store leftovers in an airtight container at room temperature.