Description
A delightful cake filled with raspberry preserves and sweetened coconut, perfect for family gatherings.
Ingredients
- 3 large Eggs
- 1/2 cup Raspberry preserves
- 2 1/2 cups All-purpose flour
- 1 1/2 tsp Baking powder
- 1 1/2 cups Granulated sugar
- 1 cup Powdered sugar
- 1/2 tsp Salt
- 1 tbsp Vanilla extract
- 2 cups Sweetened coconut
- 3/4 cup Unsalted butter
- 1 cup Whole milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with whole milk, and mix until just combined.
- Fold in the raspberry preserves and sweetened coconut.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar before serving.
Notes
Serve at room temperature, with whipped cream or fresh berries for an extra touch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American