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
Let butter come fully to room temperature for easier creaming and an aerated batter. Use warm raspberry preserves to ensure easy spreading.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg