Raspberry Coconut Pound Cake
This rich and tender pound cake has wonderful coconut flavor with swirls of raspberry. It is buttery and delicious!
Servings: 15
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 need 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.
Notes
Substitute for Buttermilk: No Buttermilk? Here is a substitution: Add 1 tablespoon lemon juice or vinegar to a measuring cup. To that, add milk to the 1 ¼ cup mark. Stir and allow to sit for a minute or two to thicken.
Substitution for Cake Flour: Using all purpose flour (plain in UK) to make Cake Flour: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend.
Bundt Pan: Our bundt pan has a baking capacity of 12 cups and measures about 10 inches. If you are working with a smaller pan, it will take longer to bake. Be careful not to overfill. (General rule of thumb: don't fill pan past ⅔ full)
Freezing: This cake can be frozen. If working in advance, we like to tightly wrap our freshly baked cake in a layer of plastic wrap and foil while the cake is still a bit warm and pop in the freezer. The cake can be frozen for up to three months.
Thawing: Bundt cakes take longer to thaw than cake layers. It is best to move the frozen, wrapped cake to the refrigerator the night before, and then move to the kitchen counter the next morning (still wrapped) to continue thawing for a few hours. If you'd like, you can remove the foil after a condensation has formed.