Coconut Cake with Raspberry Swirl and Toasted Macadamia Nuts

Ingredients

• 2 cups all-purpose flour
• 1 cup unsweetened shredded coconut
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 cups fresh raspberries
• 1/4 cup confectioners' sugar
• 1/2 cup toasted macadamia nuts

Instructions

Preheat and Prepare the Pans

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.

Make the Coconut Cake Batter

In a medium bowl, whisk together the flour, coconut, baking powder, and salt. In a large mixing bowl, use an electric mixer to beat the sugar and butter until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. With the mixer on low speed, gradually add the flour mixture and mix until just combined.

Divide and Pour the Batter

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

Bake the Cakes

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Raspberry Swirl

In a blender or food processor, puree the fresh raspberries with the confectioners' sugar until smooth. Strain the mixture through a fine-mesh sieve into a clean bowl, pressing on the solids to extract as much juice as possible. Discard the solids.

Assemble and Glaze the Cake

Once the cakes are completely cool, place one layer on a serving plate or cake stand. Drizzle half of the raspberry swirl over the top of the first layer. Place the second layer on top and drizzle with the remaining raspberry mixture. Sprinkle the toasted macadamia nuts over the top of the cake.

Serve

Serve the coconut cake with raspberry swirl and toasted macadamia nuts chilled, dusting with confectioners' sugar if desired.