This Raspberry Coconut Cake only needs 5 ingredients!
It’s soft and fluffy and the coconut and raspberry flavour complement each other really well. The cake is tasty already, but top it with that red raspberry sauce dripping down the cake and then add on some desicated coconut, that completes the delectable look!
I whipped this Raspberry Coconut Cake for the first time on Christmas and the entire family asked this to be part of every single ocassion. It was very much loved by everyone.
This superfast loaf cake is a breeze to cook and better yet, you can whip it up with pantry staples.
Preheat the oven to 180°C
Grease a loaf tin well with canola oil or butter.
In a medium bowl add all the cake ingredients and whisk together until combined (don’t over mix or the resulting cake will be thick and heavy).
Pour into the tin and bake for 45 minutes or until a skewer comes out clean.
Allow cake to cool then top with raspberry jam and coconut.