EASY LEMON-COCONUT CAKE WITH RASPBERRY SAUCE
An extremely moist lemon-coconut cake that's near impossible to mess up! It's ideal for serving large parties, and can be eaten with or without the sauce, meaning it pleases even the pickiest eaters.
Provided by Patricia Jackson
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h20m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- Zest 2 lemons into a small bowl. Juice 1 of the lemons into another small bowl. Reserve remaining lemon for another use.
- Combine flour, baking powder, baking soda, and salt in a bowl.
- Whisk sugar and eggs together in another bowl until they form a ribbon. Stir olive oil, milk, lemon zest, and 1/2 of the lemon juice into the sugar-egg mixture until thoroughly combined. Fold in dry ingredients and coconut, then pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Remove cake and let cool completely, 20 to 30 minutes.
- While cake is baking, place raspberries, sugar, and remaining lemon juice in a small saucepan. Heat over medium-high heat and stir until raspberries break down and mixture has thickened and is starting to boil, 5 to 7 minutes. Remove from heat and place in a serving container.
- Cut cake into pieces and spoon or pour some of the sauce over top.
Nutrition Facts : Calories 496.3 calories, Carbohydrate 60.4 g, Cholesterol 41.9 mg, Fat 27.4 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 5.5 g, Sodium 101.3 mg, Sugar 42.7 g
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mauna Osman
[email protected]This cake was amazing! It was so moist and flavorful, and the raspberry sauce was the perfect finishing touch. I will definitely be making this again and again.
Bridget Obaigwa
[email protected]I followed the recipe exactly, but my cake didn't turn out right. It was dense and gummy. I'm not sure what went wrong.
Paul Downey
[email protected]This cake was a bit too dry for my taste. I think I would add more liquid to the batter next time.
Abid Mehmood
[email protected]The cake was easy to make and turned out great! I used a bundt pan instead of a loaf pan, and it worked perfectly. The cake was moist and flavorful, and the raspberry sauce was a delicious addition.
Doris Ayebare
[email protected]This cake was a hit at my party! Everyone loved the light and fluffy texture of the cake, and the raspberry sauce added a delicious tartness. I will definitely be making this again.
Thapelo Sthape
[email protected]The cake was moist and fluffy, but I found the frosting to be a bit too sweet. I would probably use a different frosting recipe next time.
Kathe Dela Rosa
[email protected]This cake was delicious! I loved the combination of lemon and coconut, and the raspberry sauce was the perfect finishing touch. I will definitely be making this again.
Abdullah Asif
[email protected]This cake was a bit too sweet for my taste, but the raspberry sauce helped to balance it out. I would probably reduce the amount of sugar in the cake next time.
Summer Day
[email protected]The cake was easy to make and turned out great! The only thing I would change is to add a little more lemon zest to the batter. Otherwise, it was perfect.
Hennessy Duarte
[email protected]This lemon coconut cake with raspberry sauce was a delightful treat! The cake was moist and fluffy, with a perfect balance of sweetness and tartness. The raspberry sauce added a burst of flavor that complemented the cake perfectly. I would definitely