Raspberry Coconut Cake – 5 ingredients!

This Raspberry Coconut Cake only needs 5 ingredients!

It’s soft and fluffy and the coconut and raspberry flavour complement each other really well. The cake is tasty already, but top it with that red raspberry sauce dripping down the cake and then add on some desicated coconut, that completes the delectable look!

I whipped this Raspberry Coconut Cake for the first time on Christmas and the entire family asked this to be part of every single ocassion. It was very much loved by everyone.

This superfast loaf cake is a breeze to cook and better yet, you can whip it up with pantry staples.

Raspberry Coconut Cake – 5 ingredients!

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: DessertCuisine: AustralianDifficulty: Easy

Servings

Adjust servings

+

–

3

servings

Prep time

10

minutes

Cooking time

50

minutes

Calories

300

kcal

Total time

1

hour 

A simple and delicious raspberry coconut cake made with only five ingredients, perfect for quick baking and sweet treats.

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Ingredients

• 1 cup desiccated coconut

• 1 cup Self-raising flour

• .5 cup Sugar

• 1 cup Milk

• 1 cup Raspberry jam

• .75 cup desiccated coconut

Directions

• Preheat the oven to 180°C
• Grease a loaf tin well with canola oil or butter.
• In a medium bowl add all the cake ingredients and whisk together until combined (don’t over mix or the resulting cake will be thick and heavy).
• Pour into the tin and bake for 45 minutes or until a skewer comes out clean.
• Allow cake to cool then top with raspberry jam and coconut.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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