Raspberry Coconut Pound Cake
We have a rich and delicious new recipe to share with you for Raspberry Coconut Pound Cake! This cake is so tender and buttery with a fine crumb, wonderful coconut flavor with swirls of raspberry.
Table of Contents
Ingredients
- Unsalted Butter (if using salted butter, you can omit the salt from the recipe)
- Sugar
- Eggs
- Cake Flour creates a more tender crumb as it has less protein content.
- Baking Powder & Salt
- Buttermilk- The acidity creates a softer texture
- Coconut Extract & Sweetened Flaked Coconut (We use Baker's Brand coconut- Use sweetened as it is softer.)
- Seedless Raspberry Jam combined with cake batter creates the swirls in our recipe. Add a bit of red or pink coloring gel to brighten the mixture.
How to Make Raspberry Coconut Pound Cake
Today's cake is very simple to put together. It is similar to our buttermilk pound cake recipe, but with adjustments for the delicious coconut and raspberry flavor combination!
After preheating the oven and preparing the bundt cake pan (or tube pan), we creamed the butter and sugar. Then, we added the eggs one at a time, blending after each addition.
Then, we alternated between the dry and wet ingredients (beginning and ending with the dry ingredients). We scooped a cup of the coconut batter into a small bowl and combined with seedless raspberry jam to make the raspberry batter).
We folded the flaked coconut into the coconut cake batter. Then, we layered the coconut and raspberry batter into the prepared bundt pan.
We Baked the pound cake for about 60-70 minutes, and cooled it on a cooling rack for about 10 minutes before turning out.
We glazed the cake with a simple coconut glaze and topped with flaked coconut and fresh raspberries.
More Cakes with Fruit
We have more raspberry cakes and fruity cakes to share with you, including our White Chocolate Raspberry Cake, Raspberry Velvet Cake, Coconut Cream Cake, and Pina Colada Cake. Make sure to check out our full collection of recipes!
Thanks so much for stopping by today, we hope that you enjoy the Raspberry Coconut Pound Cake as much as we have!
Raspberry Coconut Pound Cake
Ingredients
- 3 sticks unsalted butter, softened (339g)
- 3 cups (600g) sugar
- 5 large eggs, room temperature (place in a bowl of warm water for 5 minutes to speed up the process).
- 3 cups (342 g) cake flour (Not self rising. We use Swan's Down, bleached)
- ½ teaspoon (2)g baking powder
- ½ teaspoon (3g) salt
- 1¼ cup buttermilk
- 1 tablespoon coconut extract (12g)
- 1 cup sweetened, flaked coconut (90g)(We use Bakers Angel Flake Coconut)
For the Raspberry Swirl
- ⅓ cup seedless raspberry jam (90g) (stir in small bowl to make the consistency smooth)
- 1 cup reserved cake batter
- red or pink coloring gel (optional but will give a nicer shade.)
Garnish (Optional)
- Fresh Raspberries & Sweetened Flaked Coconut
Easy Coconut Glaze
- 2 cups confectioners sugar (measure then sift)
- 3 tablespoons milk (add additional as needed in small increments)
- pinch of salt
- 1 teaspoon coconut extract (Adjust amount to your liking)
Instructions
- Grease and flour a tube pan.
- Preheat the oven to 325℉
- In a separate bowl whisk the cake flour, baking powder, and salt to combine, set aside for later.
- Add the coconut extract to the buttermilk and set aside.
- Using an electric mixer (paddle attachment if using a stand mixer), cream the butter on medium speed until smooth. Next, gradually add the sugar and beat until light and fluffy for 4-5 minutes.
- Add the eggs one at a time, blending after each until the yolk is incorporated.
- With the mixer on low speed, add the flour mixture alternately with the buttermilk to the butter/sugar/egg mixture in the mixing bowl. Begin and end with the dry ingredients. I do three additions of dry, alternating with two additions of wet. *We didn't fold the coconut into the coconut batter until after preparing the raspberry batter.
Prepare the Raspberry Cake Batter
- Scoop one cup of the cake batter into a small bowl. Stir ⅓ cup of seedless raspberry jam to smooth the consistency and then add it to the batter. A touch of pink or red coloring gel is optional but really helpful for a more vibrant shade. Gently combine these ingredients until the color of the raspberry cake batter is uniform.
Filling the Cake Pan
- Fold the flaked/shredded coconut into the coconut cake batter.
- There are many ways to fill a pan for a "swirled" pattern. We scooped about ⅓ of the coconut cake batter into the prepared bundt pan. Next, we spooned about half of the raspberry batter over the coconut batter. Then, we added another layer of coconut batter, then raspberry, and finished with the coconut batter. Tap the sides and bottom of the pan as needed to level out the batter and bake. *We did not further swirl our batter with a knife but you can if you'd like. You can run a table knife through the layered batter using a zig zag motion but be very careful not to overdo it as the batter can become muddled.
- Bake at 325 degrees for 1 hour and 5-10 minutes or until a toothpick comes out clean. *Baking times may vary.
- This makes approximately 8 cups of batter.
- Allow to cool in the pan for 10 minutes before turning out.
Coconut Glaze (optional)
- Combine ingredients, stirring until smooth. If it is too thick, add more. milk in small increments. If too thin, add additional confectioners sugar. Cover the bowl with plastic wrap until ready to use.
Decorating the Cake
- Once the cake has cooled, you can spoon the glaze over the cake, or for more control, you can spoon it into a disposable piping bag with the tip snipped away. If you'd like, you can garnish as we did with sweetened flaked coconut and fresh raspberries.