Juicy Coconut Raspberry Cake

Instructions

1. Preheat your oven to 350°F (180°C) and grease a 9-inch round cake pan.

2. In a medium bowl, whisk together the flour, shredded coconut, baking powder, and salt until well combined.

3. In a separate large bowl, cream together the sugar and butter until light and fluffy. Add the eggs, one at a time, mixing well after each addition.

4. Stir in the coconut milk and vanilla extract until smooth.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

6. Gently fold in the fresh raspberries, being careful not to crush them.

7. Pour the batter into the prepared cake pan and spread it evenly.

8. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

10. Once the cake has cooled, you can dust it with powdered sugar or top it with extra raspberries and shredded coconut for a decorative touch.

11. Slice the cake and serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent treat.

12. Enjoy this Juicy Coconut Raspberry Cake with a cup of your favorite tea or coffee.