Coconut and Raspberry Bundt Cake – Light, Lush & Elegant
This Coconut and Raspberry Bundt Cake recipe brings together soft coconut sponge and bursts of fresh raspberry in every slice. Light, tender, and naturally beautiful, it’s the kind of cake that feels just as perfect for a springtime gathering as it does for a quiet afternoon treat.
Light, moist, and delicately sweet, it’s a naturally beautiful cake that feels both summery and elegant. If you love fresh, fruity desserts with a simple elegance, you might also enjoy our Peach Flaugnarde, another light and lovely way to celebrate seasonal fruit.
The pairing of coconut and raspberry is a gentle nod to tropical flavors, making this the perfect dessert for spring brunches, afternoon tea, or celebrations with a fruity twist. And if you’re looking for a cooling, creamy companion, our French Vanilla Ice Cream pairs beautifully alongside a warm slice.
Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 12 slices
- Difficulty: Moderate
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1⅔ cups (335g) granulated sugar
- 4 large eggs
- 1 teaspoon (5ml) vanilla extract
- ½ teaspoon (2g) coconut extract (optional but recommended)
- 2 cups (250g) all-purpose flour
- 1 teaspoon (5g) baking powder
- ½ teaspoon (2g) salt
- ½ cup (120ml) whole milk
- ½ cup (120ml) canned coconut milk
- 1¼ cups (100g) shredded sweetened coconut
- 1 cup (125g) fresh or frozen raspberries
- 2 tablespoons (15g) all-purpose flour (for tossing raspberries)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan.
- In a large bowl, cream the butter and sugar until pale and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Add vanilla and coconut extract.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to the butter mixture alternately with the milk and coconut milk, starting and ending with flour. Mix until just combined.
- Fold in the shredded coconut.
- Toss raspberries with 2 tablespoons flour to prevent sinking, then gently fold into the batter.
- Pour into the prepared Bundt pan and smooth the top.
- Bake for 45–50 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Notes
- You can use frozen raspberries — no need to thaw first.
- Coconut extract adds depth but can be omitted if unavailable.
- Don’t overmix once flour is added — it can toughen the cake.
Variations & Add-ons
- Add lemon zest to the batter for a citrus note.
- Top with a coconut glaze or cream cheese icing for extra sweetness.
- Swap raspberries for blueberries or blackberries for a seasonal variation.
Estimated Nutrition Information (Per Slice)
- Calories: 360 kcal
- Total Fat: 18g
- Saturated Fat: 12g
- Cholesterol: 75mg
- Sodium: 170mg
- Total Carbohydrates: 45g
- Dietary Fiber: 2g
- Sugars: 28g
- Protein: 5g
The Story Behind This Cake
The Bundt cake originated in Europe but gained massive popularity in the U.S. with its signature pan and fluted shape.
This version blends tropical coconut and fresh berries, reflecting a lighter, fruit-forward approach to traditional dense pound cakes.
It’s a modern dessert that still feels rooted in tradition — striking in presentation but approachable to bake.
Serving Suggestions
Serve slices slightly warm or at room temperature with whipped cream or a spoonful of raspberry compote.
It pairs beautifully with herbal teas, prosecco, or vanilla ice cream.
Perfect for baby showers, brunch tables, or as an afternoon pick-me-up.
FAQs
Can I make it ahead?
Yes. It stays moist for up to 3 days in an airtight container.
Can I use desiccated coconut?
Yes, but add 1–2 extra tablespoons of coconut milk to avoid drying out.
How do I prevent raspberries from sinking?
Toss them in flour before folding into the batter — this keeps them suspended evenly.
Final Thoughts
This Coconut and Raspberry Bundt Cake is everything a modern dessert should be — light, flavorful, fresh, and stunning on the table.
It’s a perfect go-to when you want something impressive but not complicated.
Sandra Bizzolo blends her passion for travel, cooking, and books into every adventure. From global food tours to literary explorations, she brings a warm, personal touch to her recipes, travel stories, and cultural insights.
