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–+ servings
Soft Raspberry Swirl Cake

Decadent Soft Raspberry Swirl Cake for Memorable Celebrations

This Soft Raspberry Swirl Cake is a delightful treat combining tropical coconut and tart raspberry flavors, perfect for any celebration.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Base
  • 1.5 cups granulated sugar Essential for sweetness and light texture
  • 0.75 cups unsweetened butter Can use vegan butter for dairy-free
  • 2 large eggs Or substitute with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg)
  • 2 cups all-purpose flour Can opt for gluten-free flour blend
  • 1 cup coconut milk Almond milk can be used for lighter option
  • 1 cup sweetened shredded coconut Unsweetened can be used for a less sweet finish
  • 2 teaspoons baking soda Ensure it's fresh for best rise
  • 0.5 teaspoon salt Enhances overall flavor
Raspberry Swirl
  • 1 cup raspberry preserves Warmed for enhanced flavor
Topping and Garnish
  • 1 cup sweetened shredded coconut for garnish Decorative touch
  • 2 cups stabilized whipped cream Whipped coconut cream is a dairy-free alternative

Equipment

  • 9-inch round cake pan
  • mixing bowls
  • whisk
  • spoon
  • electric mixer
  • rubber spatula
  • toothpick

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter, dusting with flour.
  2. In a mixing bowl, combine flour, baking soda, and salt, whisking together until uniform.
  3. In another bowl, beat together butter and sugar until creamy. Add eggs one at a time followed by coconut milk, mixing until smooth.
  4. Fold dry ingredients into the wet mixture slowly until just combined, then fold in shredded coconut.
  5. Pour batter into pan, drop spoonfuls of warmed raspberry preserves on top, and swirl gently with a spoon.
  6. Bake for 30-35 minutes. Check for doneness with a toothpick; it should come out clean.
  7. Let cake cool in the pan for about 10 minutes before transferring to a wire rack. Frost with whipped cream and garnish with coconut.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 320mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in microwave for 10-20 seconds for a warm treat.

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