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–+ servings
Soft Raspberry Swirl Cake

Soft Raspberry Swirl Cake that Melts in Your Mouth

This Soft Raspberry Swirl Cake combines the tropical flavors of coconut with the tartness of raspberries for a delightful dessert experience.
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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: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Can be substituted with gluten-free flour for a gluten-free version.
  • 1 cup granulated sugar Brown sugar can add a deeper flavor if desired.
  • 1 teaspoon salt Omit if using salted butter.
  • 1 teaspoon baking soda Ensure it is fresh for proper rise.
  • 1/2 cup unsweetened butter Can use vegan butter for a dairy-free option.
  • 1 cup coconut milk Almond milk can be an alternative.
  • 1 cup sweetened shredded coconut Unsweetened coconut may be used; adjust sugar accordingly.
  • 3 large eggs Flaxseed meal (1 tbsp mixed with 3 tbsp water) can serve as an egg replacement.
For the Raspberry Swirl
  • 1/2 cup raspberry preserves Substitute with any fruit preserves like mango for a unique twist.
For the Topping
  • 1 cup stabilized whipped cream Homemade whipped cream is recommended for the best taste.
  • 1/2 cup shredded coconut (for garnish) Toast for added crunch.

Equipment

  • 9-inch round cake pan
  • Mixing Bowls
  • Whisk
  • Spatula
  • measuring cups
  • measuring spoons
  • Wire Rack

Method
 

Step-by-Step Instructions for Soft Raspberry Swirl Cake
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and dust with flour.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour with 1 teaspoon of salt and 1 teaspoon of baking soda until combined.
  3. In a large bowl, cream 1/2 cup of softened unsweetened butter and 1 cup of granulated sugar until creamy and fluffy. Add in 3 large eggs one at a time, then mix in 1 cup of coconut milk.
  4. Gradually fold the dry ingredients into the wet ingredients until just incorporated.
  5. Gently fold in 1 cup of sweetened shredded coconut into the batter.
  6. Pour the batter into the prepared cake pan, spreading it evenly. Warm 1/2 cup of raspberry preserves and drop dollops on top. Create gentle swirls with a spoon.
  7. Bake for 30-35 minutes until a toothpick comes out clean. The top should be lightly golden.
  8. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Spread stabilized whipped cream on top.
  9. Garnish with toasted shredded coconut and serve chilled with fresh berries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

For best results, cool the cake completely before frosting and serve it at room temperature for the best flavor.

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