this coconut and raspberry cake is soft, fruity, and full of cozy flavors. The coconut adds a nice chewy bite, while the raspberries give it a fresh, juicy pop. It’s easy to make and perfect for tea time, holidays, or just a sweet treat during the week.

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Ingredients Needed:

¾ cup butter softened
 ¾ cup granulated sugar 
3 large eggs, room temperature 
1 ¼ cups all-purpose flour
1 teaspoon baking powder
 1 cup + 2 tablespoons desiccated coconut, divided
1 cup + 10 raspberries, fresh or frozen, divided
½ cup seedless raspberry jam

How To Make Coconut And Raspberry Cake Recipe?

Preheat the oven: set the oven to 350°F and line a 2-pound loaf pan with parchment paper. Let the paper hang over the sides for easy lifting later.
Cream butter and sugar: in a mixing bowl, beat the softened butter and sugar together until creamy and light in color.
Mix in eggs and dry ingredients: in a separate bowl, mix the flour and baking powder. Add the eggs one at a time to the butter mixture, mixing well after each. Then slowly add the flour mix and stir until smooth.
Fold in coconut and raspberries: gently stir in 1 cup of desiccated coconut and ¾ cup of raspberries. Be careful not to overmix.
Fill the pan and top with raspberries: pour the batter into the prepared pan and smooth the top. Place ¼ cup of raspberries on top and press them in slightly.
Bake the cake: bake for 1 hour. If the top browns too quickly, cover it loosely with foil. It’s ready when golden and springy to the touch.
Cool and decorate: let the cake cool in the pan for 15 minutes, then lift it out using the parchment. Once cooled, spread the raspberry jam on top. Sprinkle with the last 2 tablespoons of coconut and decorate with 10 raspberries.

Nigella Coconut And Raspberry Cake Recipe

Recipe Tips:

Use room-temperature eggs: cold eggs can make the batter curdle. Leave them out for 30 minutes before baking so they mix in smoothly.
Don’t overmix the batter: once you add the flour and coconut, mix just until combined. Overmixing makes the cake dense instead of soft.
Line the pan with extra parchment: make sure the parchment paper hangs over the sides. This helps lift the cake out without breaking it.
Gently fold in raspberries: stir them in softly to avoid breaking them. Crushed berries can make the batter too wet and streaky.
Cover with foil if browning too fast: check the cake for around 40 minutes. If the top is getting dark, lightly cover it with foil to stop it from burning before it’s fully baked.

How To Store Leftovers?

Refrigerate: First, let the leftover coconut and raspberry cake cool completely at room temperature. Once cooled, place it in an airtight container and store it in the fridge. It will stay fresh for up to 5 days.
Freeze: Let the cake cool to room temperature. Then wrap individual slices in plastic wrap, followed by foil. Place them in a freezer-safe bag or container. Freeze for up to 2 months.

Nutrition Facts:

Calories: 420 kcal
Total Fat: 23 g
Saturated Fat: 14.9 g
Cholesterol: 115.5 mg
Sodium: 83.6 mg
Potassium:107 mg
Total Carbohydrate: 49.7 g
Dietary Fiber: 1.9 g
Sugars: 29.4 g
Protein: 5 g

Try More Nigella Lawson Recipes:

Nigella Blueberry Muffins Recipe
Nigella Rhubarb Flapjacks Recipe

Nigella Coconut And Raspberry Cake Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

420

kcal

Ingredients

¾ cup butter softened
 ¾ cup granulated sugar 
3 large eggs, room temperature 
1 ¼ cups all-purpose flour
1 teaspoon baking powder
 1 cup + 2 tablespoons desiccated coconut, divided
1 cup + 10 raspberries, fresh or frozen, divided
½ cup seedless raspberry jam

Directions

Preheat the oven: set the oven to 350°F and line a 2-pound loaf pan with parchment paper. Let the paper hang over the sides for easy lifting later.
Cream butter and sugar: in a mixing bowl, beat the softened butter and sugar together until creamy and light in color.
Mix in eggs and dry ingredients: in a separate bowl, mix the flour and baking powder. Add the eggs one at a time to the butter mixture, mixing well after each. Then slowly add the flour mix and stir until smooth.
Fold in coconut and raspberries: gently stir in 1 cup of desiccated coconut and ¾ cup of raspberries. Be careful not to overmix.
Fill the pan and top with raspberries: pour the batter into the prepared pan and smooth the top. Place ¼ cup of raspberries on top and press them in slightly.
Bake the cake: bake for 1 hour. If the top browns too quickly, cover it loosely with foil. It’s ready when golden and springy to the touch.
Cool and decorate: let the cake cool in the pan for 15 minutes, then lift it out using the parchment. Once cooled, spread the raspberry jam on top. Sprinkle with the last 2 tablespoons of coconut and decorate with 10 raspberries.

Notes

Use room-temperature eggs: cold eggs can make the batter curdle. Leave them out for 30 minutes before baking so they mix in smoothly.
Don’t overmix the batter: once you add the flour and coconut, mix just until combined. Overmixing makes the cake dense instead of soft.
Line the pan with extra parchment: make sure the parchment paper hangs over the sides. This helps lift the cake out without breaking it.
Gently fold in raspberries: stir them in softly to avoid breaking them. Crushed berries can make the batter too wet and streaky.
Cover with foil if browning too fast: check the cake for around 40 minutes. If the top is getting dark, lightly cover it with foil to stop it from burning before it’s fully baked.