Raspberry Coconut Bundt Cake

Okay, so this cake is kind of a big deal. It’s sweet, fruity, and just a little tropical. The raspberry and coconut together? So, so good.

I baked it last weekend, and wow—it came out soft and fluffy. The coconut adds a nice crunch, and the raspberry pops with flavor. It’s pretty too, like perfect for showing off.

If you want a fun and easy dessert, this is it. It’s simple to make but feels kinda fancy. Everyone at my house loved it.

Wanna try it too? I’ll walk you through each step. Let’s bake something sweet together!

Why You’ll Love This Raspberry Coconut Bundt Cake Recipe

• Tropical Flavor Fusion: Coconut and raspberry complement each other wonderfully, creating a flavor combination that’s both comforting and exciting.
• Moist & Light Texture: The addition of coconut and milk makes the cake incredibly moist, while the raspberries provide a lovely burst of tartness.
• Perfect for All Occasions: Whether it’s for a family gathering, a birthday party, or a casual afternoon tea, this Bundt cake is versatile and always a hit.
• Simple Ingredients, Big Flavor: With a few easy-to-find ingredients, you can create a decadent cake that looks like it took hours to make!
• Impressive Presentation: The Bundt shape adds a sophisticated touch, making this cake perfect for showcasing your baking skills.

Required Kitchen Tools

To make this Raspberry Coconut Bundt Cake, you’ll need a few basic tools. Here’s the list:

• Bundt Pan: The heart of the cake’s beautiful shape, a Bundt pan is essential for achieving that lovely, round form.
• Hand Mixer or Stand Mixer: Helps you achieve a smooth and creamy batter with minimal effort.
• Mixing Bowls: For combining the wet and dry ingredients.
• Measuring Cups & Spoons: Accurate measurements are important in baking, so make sure you have these on hand.
• Cooling Rack: To allow the cake to cool evenly and prevent it from becoming soggy.
• Sifter: To sift the dry ingredients and ensure there are no lumps in your cake batter.
• Spatula: For scraping down the sides of the bowl and folding the ingredients gently.

Ingredients

Here’s what you’ll need to make this delicious cake (exact measurements are in the recipe card below):

• Woolworths Lemon-Flavoured Avocado Oil: A great substitute for regular vegetable oil, giving the cake a subtle lemony flavor and added moisture.
• Free-Range Eggs: Essential for structure and richness in the cake.
• Caster Sugar: Fine granulated sugar that dissolves easily, giving the cake a smooth texture.
• Vanilla Extract: Adds depth and warmth to the flavor profile.
• Cake Flour: Gives the cake a fine crumb and delicate texture.
• Baking Powder: The leavening agent that helps the cake rise and become fluffy.
• Salt: Just a pinch to balance out the sweetness of the cake.
• Desiccated Coconut: Provides the coconut flavor and helps create a chewy texture.
• Milk: Adds moisture to the batter, ensuring the cake stays soft and light.
• Frozen Raspberries: These add a tart, fruity contrast to the sweetness of the cake, creating a perfect balance of flavors.
• Fresh Raspberries: For decoration, they give the cake a beautiful pop of color.
• Icing Sugar: For a light dusting on top to add a sweet finish.

For the Simple Syrup:

• Water: Helps dissolve the sugar for the syrup.
• Castor Sugar: Sweetens the cake and helps it stay moist by soaking into the warm Bundt cake after baking.

Variations for Raspberry Coconut Bundt Cake

• Add Nuts: For a crunchy twist, add chopped macadamia nuts or slivered almonds into the batter. They’ll add texture and a nutty flavor.
• Substitute for Fresh Raspberries: If fresh raspberries aren’t available, you can use other berries like blueberries, blackberries, or even strawberries for a different fruit flavor.
• Make it Gluten-Free: Swap the regular cake flour with a gluten-free flour blend to make the cake gluten-free. Be sure to also check that your baking powder is gluten-free.
• Add a Coconut Glaze: For even more coconut flavor, drizzle a coconut glaze over the cake once it has cooled. This can be made with coconut milk, powdered sugar, and a little vanilla extract.
• Add Zest: For an extra burst of flavor, try adding a teaspoon of lime or orange zest to the batter.

Step-by-Step Instructions

1. Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease and flour your Bundt pan to ensure the cake slides out easily once it’s done baking.

2. Prepare the Wet Ingredients

In a mixing bowl, beat the eggs and caster sugar together until light and fluffy, about 2-3 minutes. Add in the avocado oil, vanilla extract, and milk, then mix to combine.

3. Add the Dry Ingredients

In a separate bowl, sift together the cake flour, baking powder, and a generous pinch of salt. Slowly add the dry ingredients to the wet mixture, mixing gently to incorporate. Make sure not to overmix, as this could lead to a dense cake.

4. Fold in the Coconut and Raspberries

Gently fold in the desiccated coconut until evenly distributed throughout the batter. Then, fold in the frozen raspberries, being careful not to crush them too much. The raspberries will create beautiful pockets of tartness in the cake.

5. Pour the Batter into the Bundt Pan

Transfer the cake batter into the prepared Bundt pan. Use a spatula to smooth the top and ensure it’s evenly spread.

6. Bake the Cake

Place the Bundt pan in the preheated oven and bake for about 45-50 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top and firm to the touch.

7. Make the Simple Syrup

While the cake is baking, make the simple syrup by combining water and castor sugar in a saucepan over medium heat. Stir until the sugar has dissolved and the syrup is clear. Set aside to cool.

8. Cool the Cake

Once the cake is baked, remove it from the oven and let it cool in the pan for 10-15 minutes. After that, carefully invert the Bundt pan onto a cooling rack to release the cake. While the cake is still warm, brush the simple syrup over the top to add moisture and a bit of sweetness.

9. Decorate the Cake

Once the cake has fully cooled, dust the top lightly with icing sugar. Then, arrange the fresh raspberries on top for a fresh and vibrant decoration.

10. Slice and Serve

Slice the cake into thick wedges and serve it with a cup of tea or coffee. The combination of coconut and raspberry will have everyone coming back for more!

How to Serve Raspberry Coconut Bundt Cake

This Raspberry Coconut Bundt Cake is incredibly versatile and can be served in a variety of ways:

• As a Dessert: Perfect for serving as a sweet treat after dinner, whether at a family gathering or a dinner party.
• For Afternoon Tea: Pair it with a warm cup of tea or coffee for a relaxing afternoon.
• For Birthdays & Special Occasions: Its stunning presentation makes it perfect for birthdays, holidays, and other celebratory moments.
• With Whipped Cream or Ice Cream: Add a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Storing Raspberry Coconut Bundt Cake

• Leftovers: Store any leftover cake in an airtight container at room temperature for up to 3-4 days.
• Freezing: You can freeze slices of the cake for up to 2 months. Wrap individual slices in plastic wrap and foil before freezing for best results. Thaw at room temperature before serving.

Nutritional Information

Here’s a quick overview of the approximate nutritional values for one slice of Raspberry Coconut Bundt Cake (based on 12 slices):

Nutrient	Amount per Serving
Calories	320 kcal
Total Fat	15g
Saturated Fat	6g
Carbohydrates	45g
Sugars	30g
Protein	3g
Fiber	2g

Note: Nutritional information may vary based on ingredient brands and portion sizes.

Conclusion

There you have it—an irresistible, tropical Raspberry Coconut Bundt Cake that will steal the spotlight at any gathering! With its perfect blend of coconut, raspberries, and a soft, moist texture, it’s bound to become a new favorite in your dessert repertoire. Enjoy it as an afternoon treat or as a dessert for any special occasion. Happy baking!