Name: Coconut Cake with Raspberry Glaze
Prep time: 20 min
Cook time: 60 min
Ingredients: 2 & ½ cups all-purpose flour; 1/2 teaspoon salt; 2 teaspoons baking powder; 1 cup butter (unsalted, room temperature); 1 & ¾ cups granulated sugar; 6 large eggs (room temperature); 2 teaspoons pure vanilla extract; 1 cup canned coconut milk (unsweetened); 1 cup shredded coconut (unsweetened); 2 cups confectioners sugar (sifted); 1 packet (40g) freeze-dried raspberry powder (I used Fresh As brand); 1 teaspoon pure vanilla extract; ½ cup milk; 8 whole freeze-dried raspberries (optional, for decoration)

With the perfect balance between sweet and tart, this Coconut Cake with Raspberry Glaze takes tea-time to another level.

A bundt cake with raspberry glaze, sitting on a white plate.

I enjoy the flavour of coconut in just about anything; be it cakes, cookies, bread or in savory dishes like curries and seafood. This cake came about because I had recently bought some freeze-dried raspberry powder (it was actually on sale, which is rare!) and I knew I wanted to use it to make a glaze. So I started thinking about flavours that pair well with raspberry, and coconut topped the list. A taste of the tropics paired with a taste of summer berries. What could be better?!

An overhead view of coconut bundt cake with raspberry glaze on a white plate. A caker server is next to the plate and a white kitchen towel.

The coconut cake is made in a bundt pan, and has a double dose of coconut: shredded coconut and coconut milk. I like to use unsweetened shredded coconut for this recipe as the cake itself is sweet enough.

Freeze-dried raspberries

Freeze-dried fruit is flash frozen and then exposed to a vacuum, which causes all the water in it to vaporize. Freeze-drying removes 98% of the water, giving the fruit a long shelf-life. With freeze-dried fruit, the flavours are concentrated and bright. The nutrients are preserved much the same as when it is frozen.

You have two options when it comes to buying freeze-dried raspberries. You can either buy the whole ones and use a food processor to make a powder, or you can buy the freeze-dried powder ready-made. I bought one of each, as I wanted to use the whole freeze-dried raspberries to adorn the top of the cake. The glaze is super easy to make and pours beautifully. It has a wonderful tartness to it, which is balanced out with the sweetness of the cake.

Cross section of the coconut raspberry bundt cake

How to make Coconut Cake with Raspberry Glaze:

Whisk dry ingredients together.
Cream the butter and sugar together: make sure your butter is room temperature, not warm or melted in the slightest. If it is, it won’t cream properly to a light and fluffy texture.
Add the eggs one at a time, then add the vanilla. Add the coconut milk.
Add the flour mixture slowly, being careful not to overmix.
Gently stir in the shredded coconut.

Pour into prepared pan and bake for 50-60 minutes.
Cool cake for at least an hour.
Prepare the raspberry glaze: whisk together the raspberry powder and confectioners sugar. Add vanilla and milk & stir. If glaze seems too thick, add one tablespoon of milk at a time until you reach desired consistency.

A slice of coconut raspberry bundt cake sitting on a white plate with a small fork. A cup of coffee in a pink mug next to the plate. And a green and pink plant above.

A slice of coconut raspberry bundt cake sitting on a white plate with a small cake fork. The rest of the cake is in the background, along with a pink coffee mug to the left and a green plant to the right.

Print Recipe

Coconut Cake with Raspberry Glaze

A fluffy coconut bundt cake, drizzled with a raspberry glaze

Prep Time20

Cook Time1

Course: Dessert

Cuisine: American

Servings:

Ingredients

2 & ½ cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup butter unsalted, room temperature
1 & ¾ cups granulated sugar
6 large eggs room temperature
2 teaspoons pure vanilla extract
1 cup canned coconut milk unsweetened
1 cup shredded coconut unsweetened

Raspberry Glaze

2 cups confectioners sugar sifted
1 packet (40g) freeze-dried raspberry powder I used Fresh As brand
1 teaspoon pure vanilla extract
½ cup milk
8 whole freeze-dried raspberries optional, for decoration

Instructions

Make the cake:

Preheat the oven to 350°F (175°C). Generously grease a 10-cup capacity bundt pan with butter or cooking spray, making sure to cover all areas. Set aside.
In a small bowl, whisk together the flour, salt and baking powder.
In a large bowl, using a stand mixer or hand-held mixer, cream together the butter and sugar until fluffy and pale yellow in colour (approx 5 minutes). Beat in the eggs one at a time, scraping the sides of the bowl as needed. Mix in the vanilla extract. Add the coconut milk and stir to combine.
Slowly add the dry mixture, mixing until just incorporated. Be careful not to over-mix. Using a rubber spatula, stir in the shredded coconut.
Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool the cake in the pan on a wire rack for at least an hour. Invert cake onto the wire rack to cool completely.

Make the raspberry glaze:

In a large bowl, whisk together the freeze-dried raspberry powder with the sifted confectioner's sugar. Add the vanilla extract and milk and stir to combine. If glaze is too thick, add more milk one tablespoon at a time.
Once cake is completely cool, pour glaze over cake and serve. Optional: add whole freeze-dried raspberries to the top of the cake.

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