Ingredients
Scale
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature
- 1½ cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- ½ cup raspberry preserves (slightly warmed)
- 2 cups sweetened shredded coconut
- Powdered sugar (optional, for dusting)
Instructions
- Preheat oven to 350°F (175°C) and grease a 10-cup oven-safe dome pan or bowl; dust with flour.
- In a bowl, whisk flour, baking powder, and salt. In a separate bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla.
- Alternate adding the dry ingredients and milk to the butter mixture, mixing just until combined.
- Pour half the batter into the prepared pan. Dollop raspberry preserves on top, then cover with remaining batter. Swirl gently with a knife or skewer.
- Bake 45–55 minutes, or until a toothpick comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
- Brush the cake with water or syrup, if needed, and press coconut all over to coat. Dust with powdered sugar if desired. Slice and enjoy!
Notes
Use room-temperature ingredients and avoid overmixing for the best texture. Serve slightly warm or at room temperature for optimal flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg