Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (240ml) unsweetened shredded coconut
- ½ cup (120ml) buttermilk
- ¼ cup (60ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh raspberries (or frozen, thawed)
- ½ cup (115g) powdered sugar, for dusting
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a medium bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
- Step 2: In a separate large bowl, whisk together buttermilk, oil, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix. Gently fold in the shredded coconut.
- Step 3: Gently fold about ¾ of the raspberries into the batter. Reserve the remaining raspberries for the swirl.
- Step 4: Pour half of the batter into the prepared cake pan. Spoon the reserved raspberries over the batter, spreading them evenly. Top with the remaining batter. Use a knife or toothpick to swirl the batter and raspberries together, creating a marbled effect.
- Step 5: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Step 6: Once completely cool, dust the cake generously with powdered sugar.
Notes
- Store the cake airtight at room temperature for up to 3 days, or freeze for longer storage.
- For a delightful warm treat, gently reheat a slice in the microwave for 10-15 seconds.
- Serve a slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special dessert.
- To prevent the raspberries from sinking to the bottom, gently fold them into the batter just before pouring into the pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American