Coconut Raspberry Cake with Raspberry Coconut Milk Caramel

Prep Time: 30 mins | Cook Time: 65 mins | Course: Dessert | Serves: 12 

A tender crumbed coconut cake with raspberry jam layer and coconut streusel topping. Raspberry coconut milk caramel drizzles over the top for an extra decadent raspberry touch. I love the tart raspberries breaking up the richness of the coconut cake. Inspired and adapted from Marie of Sugar Salt Magic https://www.sugarsaltmagic.com/coconut-and-raspberry-cake/ 

Coconut Streusel:

½ cup coconut flakes

¼ cup flour

¼ cup brown sugar

4 Tbsp cold butter, cubed

Layer coconut, flour, brown sugar, and butter in a food processor and pulse until coarsely ground. Set to one side.

Coconut Raspberry Cake:

½ cup butter

1 cup sugar

3 eggs

13.5 oz canned coconut milk, divided

1 ½ cups flour

1 cup coconut flakes

2 tsp baking powder

¼ tsp salt

6 oz fresh raspberries + more for garnish

1 batch raspberry jam, divided https://denosdiner.com/breakfast/quick-raspberry-conserve (recipe also included below for convenience) 

Preheat the oven to 350*. Butter and sprinkle sugar in a 9” or 10” cake pan. Cream the butter and sugar in a stand mixer for about 3-4 minutes until the mixture is fluffy. Add eggs in one at a time and mix until combined. Whisk flour, coconut flakes, baking powder, and salt in a mixing bowl. Add flour mixture over the batter and pour in 1 cup of coconut milk. Mix until just combined without over-mixing. Stir in the raspberries by hand with a rubber scraper. Spread half of the batter into the prepared cake pan. Top with ¼ cup of raspberry jam in spoon-sized dollops. Top with the remaining batter and sprinkle the streusel over the top. Bake for 40-50 minutes or until golden brown and a toothpick tester inserted in the middle of the cake comes out clean. I like to test with an insta-thermometer, the minimum reading should be 200*.  Make the raspberry coconut milk caramel while the cake is baking.

Raspberry Coconut Milk Caramel:

⅔ cup coconut milk (the remaining milk from the can)

½ cup raspberry jam (the remainder from the batch)

⅓ cup sugar

Mix ingredients in an 8-cup microwavable Pyrex measurer or a similar large microwave-safe bowl. Cook for 3 minutes. Stir and cook for 2 minutes longer. Stir, watching closely from here on out so that it doesn’t overflow; give the caramel 4 more 1-minute intervals stirring in between each minute. The sauce will continue to thicken as it cools. Drizzle over the cake slices when serving. Garnish with additional raspberries as desired.

Quick Raspberry Jam:

12 oz raspberries (frozen is fine)

4 Tbsp sugar 

1 Tbsp lemon zest

½ lemon, juiced

Pour raspberries into an 8-cup Pyrex measurer or microwave-safe mixing bowl with sugar, lemon zest, and juice. Microwave for 5 minutes, stir and allow to cool.