Raspberry coconut cake with coconut streusel from Two Peas and Their Pod by Maria Lichty and Josh Lichty

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Notes about this recipe

  • ashallen on January 23, 2020

    Very nice flavor - I'm a big fan of combining raspberry + coconut and this recipe did a nice job of balancing the two flavors. Cake texture was heavier than I'd expected though the photographs on the website are accurate - I just didn't look very closely! Texture also had a nice, creamy vibe to it. I used unbleached all purpose flour and might try some bleached flour next time to see if that lightens it. Also, my butter+sugar never got very fluffy, though that might have been because my kitchen was cold. Some butter oozed from the bottom of the springform pan - since it's a relatively short cake I might go for a 2" deep regular cake pan next time. Cake needed ~15 extra minutes in the oven, likely because the springform was shiny, the raspberries were frozen, and I opened the oven more than usual to deal with the butter ooze. Streusel in center still looked kind of wet/glistening at that point but cake was cooked through.

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