I am totally and utterly in love with this coconut and raspberry cake and you will be too. A streusel topped, fluffy coconut cake with swirls of raspberry compote running through it, this loaf is loaded with deliciousness.
Table of contents
Why you’ll love this raspberry coconut cake
If I could have only one crumb cake forevermore, it would be this one. The vibrant raspberry compote, the fluffy coconut cake and that coconut crumble topping is everything. Plus, don’t forget that coconut icing on top.
- Buttery and moist
- Soft and fluffy
- Loaded with a coconut crumble topping
- Sweet and tangy raspberry compote
- So easy to make and all from scratch
I also created this lime and coconut cake adapted from this recipe.
Raspberries add just a vibrant, bright flavour to anything whether baked or no bake like my raspberry tiramisu.
This coconut and raspberry cake recipe uses very simple ingredients including a raspberry compote made from fresh or frozen raspberries so you can make this all year round.
- Raspberry compote / sauce: You’ll need to start by making this super quick raspberry compote which is made up of raspberries, lemon juice, sugar and vanilla. It’s super simple, I promise.
- Eggs: Eggs help to bind ingredients in baking and the yolks add richness.
- Flour: You just need regular plain / all-purpose flour.
- Coconut milk: Use the tinned, full fat version but not coconut cream.
- Desiccated coconut: This is very, very finely shredded coconut.
- Butter: This gives a gorgeous rich and buttery flavour.
- Baking powder: This helps the cake rise and get all fluffy.
- Salt: Salt intensifies flavours so just a little, even in sweet recipes, just brings out more flavour.
- Sugar: Two types – regular white granulated for the cake and icing (powdered) sugar for the icing.
Equipment you’ll need
- Make the compote: So quick and simple! Cook the raspberries with sugar and lemon juice in a saucepan and add vanilla. It takes no more than 15 minutes total. Set it aside to cool or you can make this the day before.
- Make the coconut crumble topping: Just combine coconut, flour, sugar and butter in a bowl and use your fingertips to combine and turn into crumbs (photo 1). Chill until required.
- Butter, sugar and eggs: In a stand mixer or using an electric beater, cream together the butter and sugar for a few minutes until lightened and creamy (photo 2). Add eggs one at a time beating each in until fully combined.
- The flour and coconut milk: Now you fold in the flour and coconut milk, alternating between each until it’s all incorporated (photos 3&4).
- Layer it up: Now you layer the cake up in the loaf tin – cake batter, raspberry compote (photo 5) then again, then finally add the streusel to the top (photo 6).
- The coconut icing: The literal icing on the cake is a very simple mix of icing sugar and coconut milk and is the perfect finish to this cake.
Tips and tricks
- Creaming the butter and sugar: It’s very important to cream the butter and sugar together well. How long it takes will depend on the softness of your butter and the ambient temperature but it could take 2 minutes or it could take 6. When it’s done it will be much lighter and will have a creamy almost fluffy look.
- Scrape down the bowl: During both the creaming the butter and sugar stage and when adding each of the eggs, you need to scrape down the sides of the bowl often.
- Chill the coconut crumb topping: Make the crumb topping first so that you can chill it before adding it to the cake. This makes it crispier and keeps it sitting right at the top.
- You can make the raspberry compote ahead: This compote keeps quite well in a preserving jar, so feel free to make it 2-3 days ahead.
How to store it
This raspberry coconut cake will keep well for 3-4 days. It stays moist so long as it’s kept in an airtight container. As it contains fruit, it’s best to keep it in the fridge if it lasts any longer than a day. Let the slices comes to room temperature before serving.
The smell of this gorgeous coconut and raspberry loaf is bright and summery. The natural coconut flavour and rich real raspberries are such a beautiful combination.
If you try this coconut and raspberry cake, please take a moment to leave a rating and comment below. I love hearing from you and it helps other readers too! You can also take a photo and tag @sugarsaltmagic on Instagram.
More recipes you’ll love
- Lemon Ricotta Cake
- Blood Orange Loaf Cake
- Coconut Strawberry Cheesecake Cupcakes
- Blueberry Lemon Yoghurt Cake
- Sour Cream Rhubarb Coffee Cake
- Blueberry Cake
- Marble Loaf Cake
- Raspberry coconut slice
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FOR THE COCONUT CRUMB TOPPING
- ¼ cup desiccated coconut (22g / 0.8oz)
- ¼ cup plain (all-purp) flour (33g / 1.2oz)
- 2 tablespoons white granulated sugar (notes 1)
- 42 g unsalted butter, cold (3 tablespoons)
FOR THE CAKE
THE COCONUT ICING
- 1 ½ tablespoons coconut milk
- 1 ½ cups icing sugar (195g / 6.8oz)
- Large coconut flakes for topping
For best results, always weigh ingredients where a weight is provided
- Make the raspberry compote, but cook it a few minutes longer so that it's nice and thick and jam-like.
- Preheat the oven to 180C / 350F / 160C fan forced. Grease then line an 8×4 inch loaf tin with baking paper.
FOR THE COCONUT CRUMB TOPPING
- In a medium bowl, combine the ¼ cup desiccated coconut, ¼ cup flour and 2 tablespoons white sugar. Grate the cold butter over the top, then use your fingertips to work it all together until you have a few clumps but no loose flour left.
FOR THE CAKE
- In a bowl, combine the flour, desiccated coconut, baking powder and salt. Whisk it well to combine.
- In a large bowl using an electric beater or in the bowl of a stand mixer with paddle attachment, cream together the butter and sugar until lightened and fluffy, scraping around the bowl regularly (this can take 5-6 minutes).
- Add the eggs, one at a time and beat until smooth and combined.
- Add ⅓ of the flour mixture and mix on low until just combined. Now add ½ of the coconut milk and gently mix in. Repeat 3 more times – flour, milk, flour – mixing only until just combined each time.
- Pour ½ of the batter into the lined loaf tin and spread out evenly. Now dollop in ½ of the compote all over. Run a knife through to swirl it a little. Repeat again with half the remaining batter, compote and finishing with the remaining batter.
- Scatter the streusel evenly over the top.
- Bake for around 60 minutes or until a toothpick comes out just clean. Watch it carefully towards the end as loaf cakes can have a tendency to overbake quickly.
- Let the cake cool in the tin for 10 minutes, before using the edges of the baking paper on the long sides to lift it out. Finish cooling on a wire rack.
- Once cooled, mix together the icing sugar and coconut milk and drizzle the icing over the top. Scatter over coconut flakes.
- I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- All ovens vary – check for doneness 8-10 minutes before the recipe suggests.
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