Soft Raspberry Swirl Cake
This Raspberry Swirl Cake blends fluffy coconut cake with ripples of warm raspberry preserves, finished with whipped cream and shredded coconut. A festive dessert that’s easy to make but stunning to serve.
Calories:
Ingredients
- 2 large eggs
- ½ cup unsweetened butter softened
- 1 cup granulated sugar
- 1 cup coconut milk
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking soda
- 1 cup sweetened shredded coconut
- 1 cup raspberry preserves warmed slightly for swirling
- 2 cups stabilized whipped cream
- 1 cup shredded sweetened coconut for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9‑inch cake pan.
- Whisk flour, salt, and baking soda in a bowl.
- Cream butter and sugar until fluffy, then add eggs one at a time. Mix in coconut milk.
- Stir dry ingredients into the batter, then fold in shredded coconut.
- Pour into the pan, swirl warmed raspberry preserves on top, and bake 30–35 minutes. Cool fully.
- Spread whipped cream over the cooled cake and sprinkle with shredded coconut.