This raspberry coconut cake is the sort of thing I bake when I want a quiet moment with a cup of tea. It’s tender and buttery without any butter, thanks to oil and coconut milk, and the raspberries leave little jammy pockets throughout.

It bakes up in a standard loaf pan, though you can absolutely use a round cake pan if that’s what you’ve got. Either way, the top turns golden and the kitchen smells like a bakery.

What Makes This Cake So Good

The crumb is soft and stays moist for days, thanks to the oil and coconut milk. There’s no butter to soften or cream, so the mixing is quick and almost foolproof.

The coconut flavor is present but not aggressive. Sweetened shredded coconut melts into the batter, adding a chewy texture here and there, while raspberries give little bursts of tartness that keep every bite interesting.

Ingredients

1 ½ cups (190g) all-purpose flour: spooned and leveled to avoid a dense cake
1 tsp baking powder: gives the cake its lift
½ tsp baking soda: reacts with the acidic coconut milk for extra tenderness
½ tsp salt: balances the sweetness
¾ cup (150g) granulated sugar: sweetens without weighing down the crumb
½ cup (120ml) vegetable oil: use a neutral oil like canola or sunflower
2 large eggs, at room temperature: helps the batter emulsify
1 tsp vanilla extract: rounds out the coconut flavor
½ cup (120ml) canned full-fat coconut milk: shake the can well before measuring
1 cup (100g) sweetened shredded coconut: if using unsweetened, add 2 tbsp extra sugar
1 ½ cups (170g) fresh or frozen raspberries: do not thaw if using frozen
1 tbsp all-purpose flour: for dusting the raspberries, helps keep them from sinking

Variations / Substitutions

Swap the raspberries: blackberries or blueberries work just as well. Frozen berries need no adjustment.
Add lemon zest: 1 tsp finely grated lemon zest brightens the whole thing.
Boost the coconut: add ¼ tsp coconut extract along with the vanilla.
White chocolate chips: fold in ½ cup for a sweeter treat with creamy pockets.
Unsweetened coconut: use it and increase the sugar by 2 tbsp; the texture stays similar.

If you like this, try my Coconut Pound Cake.

How to Make Raspberry Coconut Cake

Step 1: Mix the Dry Ingredients

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides. In a medium bowl, whisk together the 1 ½ cups flour, baking powder, baking soda, and salt.

The mixture should look uniform and fluffy, with no streaks of baking soda or powder. Set it aside while you work on the wet ingredients.

Step 2: Whisk the Wet Ingredients

In a large bowl, whisk the ¾ cup sugar, oil, eggs, vanilla, and coconut milk until the mixture is smooth and pale yellow, about 1 minute. This is the base that carries all the flavor, so make sure everything is fully blended.

If the coconut milk has separated in the can, give it a good stir or shake before you measure it out. You want the thick cream and watery liquid to be combined.

Step 3: Fold in the Dry Ingredients and Raspberries

Pour the dry mixture into the wet and switch to a spatula. Stir gently until only a few streaks of flour remain. You do not need a perfectly streak-free batter at this point. In a small separate bowl, toss the raspberries with the 1 tbsp flour to coat them lightly, then fold the raspberries and the 1 cup shredded coconut into the batter.

Stop stirring as soon as the flour disappears. The batter will be thick and dotted with berries and coconut. A few small lumps are completely fine and will bake out.

Step 4: Bake the Cake

Scrape the batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs attached. If the top is browning too quickly, tent the pan loosely with foil after about 40 minutes.

Take a peek at the 55-minute mark. Every oven runs a bit differently, and you want the cake baked through but not dry. Let it cool in the pan for 10 minutes before using the parchment overhang to lift it out and transfer it to a wire rack.

Step 5: Slice and Serve with Toasted Coconut

Once the cake has cooled completely, top it with a handful of toasted coconut. Toast the coconut in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly, until it’s golden and smells nutty. A dusting of powdered sugar is optional but nice.

Slice the loaf into thick pieces and serve. The crumb will be tender and studded with berries, and the toasted coconut adds a crisp, nutty finish against the soft cake.

A Few Notes Before You Start

Room temperature eggs and coconut milk blend more smoothly together. Pull them from the fridge about 30 minutes before you begin.
Overmixing after adding the flour is the most common reason for a tough cake. Stir until just combined.
Lining the pan with parchment paper makes lifting the cake out effortless and reduces the chance of it cracking.
Keep a close eye on the coconut in the skillet. It can go from perfectly golden to burnt in seconds, so stir it nonstop.

Bake times by pan:

Pan	Size	Bake Time
Loaf	9×5 inches	55-65 mins
Round	9 inches	30-35 mins
Square	8×8 inches	35-40 mins
Cupcakes	12-cup tin	18-22 mins

Storing Leftover Cake

Refrigerate: Keep the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
Reheating: A quick 10-second stint in the microwave brings back that warm, just-baked texture.
Freeze: Wrap the whole cooled cake or individual slices tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw at room temperature.

Frequently Asked Questions

Can I use melted butter instead of oil?

Yes, the cake will still be delicious. Use ½ cup (113g) unsalted butter, melted and cooled, in place of the oil. The crumb may be just slightly less moist.

Can I use light coconut milk?

You can, but the cake will be a little less rich and tender. The full-fat version gives the best texture and carries the coconut flavor more effectively.

Can I make this cake vegan?

I have made it with flax eggs and it works. Replace each egg with 1 tablespoon ground flaxseed mixed with 2 ½ tablespoons water. Let the mixture sit for 5 minutes until it gels. The cake will be a touch denser, but still very good.