The Nigella Coconut and Raspberry Cake is a moist and flavorful cake that combines the sweet, tropical taste of coconut with the tartness of fresh raspberries. This beautiful, indulgent cake is perfect for any occasion, from afternoon tea to dessert after a special meal. The soft coconut sponge paired with bursts of raspberry creates a delightful contrast in both texture and flavor.
What is Nigella Coconut and Raspberry Cake?
Nigella’s Coconut and Raspberry Cake is a tender, buttery cake made with desiccated coconut and fresh or frozen raspberries. The coconut adds a tropical, nutty flavor, while the raspberries bring a tart sweetness that balances the richness of the cake. It’s simple to make yet incredibly satisfying, with a light and airy crumb.
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Why You Should Try This Recipe
- Tropical Twist: The combination of coconut and raspberries adds a fresh, exotic flavor to a classic cake.
- Perfect Balance: The sweetness of the coconut is balanced by the tartness of the raspberries.
- Moist and Soft Texture: The desiccated coconut keeps the cake moist and tender.
- Simple Ingredients: With basic pantry staples, this cake is easy to prepare.
- Ideal for Any Occasion: Whether it’s afternoon tea or a celebration, this cake fits every occasion.
Ingredients Needed to Make Nigella Coconut and Raspberry Cake
- Butter: 225g unsalted, softened, for a rich and moist texture.
- Caster sugar: 225g, to sweeten the cake.
- Eggs: 4 large eggs, at room temperature, to bind the ingredients and provide structure.
- Self-raising flour: 225g, for a light and fluffy sponge.
- Desiccated coconut: 100g, to add a tropical flavor and texture.
- Vanilla extract: 1 teaspoon, to enhance the overall flavor.
- Milk: 2 tablespoons, to add moisture to the batter.
- Raspberries: 200g, fresh or frozen, for a tart contrast.
- Icing sugar: For dusting the cake (optional).
Equipment
- Mixing bowls: For combining the cake ingredients.
- Electric mixer: To cream the butter and sugar.
- Cake tin: A 23cm (9-inch) round cake tin.
- Spatula: For spreading the batter evenly.
- Cooling rack: To cool the cake after baking.
Instructions to Prepare Nigella Coconut and Raspberry Cake
Step 1: Prepare the Batter
- Preheat the Oven: Preheat your oven to 180°C (350°F) and grease a 23cm (9-inch) round cake tin. Line the base with parchment paper.
- Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and caster sugar together using an electric mixer until pale and fluffy.
- Add the Eggs: Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Add the vanilla extract.
- Mix in the Dry Ingredients: Sift the self-raising flour and gently fold it into the butter mixture. Add the desiccated coconut and fold until just combined.
- Add the Milk: Stir in the milk to create a smooth batter.
Step 2: Add the Raspberries
- Fold in the Raspberries: Gently fold the raspberries into the batter, being careful not to overmix as the raspberries can break up. If using frozen raspberries, there is no need to thaw them first.
Step 3: Bake the Cake
- Transfer to the Cake Tin: Spoon the batter into the prepared cake tin and spread it evenly with a spatula.
- Bake: Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
- Cool: Let the cake cool in the tin for 10 minutes before transferring it to a wire cooling rack to cool completely.
What Goes Well With Nigella Coconut and Raspberry Cake
- Whipped cream: Serve with freshly whipped cream for a light and airy contrast.
- Vanilla ice cream: A scoop of vanilla ice cream pairs beautifully with the warm cake.
- Fresh raspberries: Garnish with extra raspberries for added freshness.
- Coconut flakes: Sprinkle toasted coconut flakes on top for a crunchy texture.
- Lemon curd: A tangy lemon curd spread on the side adds a zesty kick.
Expert Tips for Making the Best Nigella Coconut and Raspberry Cake
- Use fresh raspberries: Fresh raspberries work best, but if using frozen, add them straight to the batter without thawing to prevent too much liquid from forming.
- Don’t overmix: When adding the flour and raspberries, fold gently to avoid overworking the batter.
- Test with a skewer: Ensure the cake is fully baked by inserting a skewer into the center. If it comes out clean, the cake is ready.
- Cool completely: Allow the cake to cool fully before slicing to help it set and avoid crumbling.
Easy Variations of Nigella Coconut and Raspberry Cake
- Lemon and raspberry cake: Add the zest of one lemon to the batter for a citrusy twist.
- Chocolate coconut cake: Swap 50g of the self-raising flour with cocoa powder for a chocolatey version.
- Berry mix: Use a mix of berries like blueberries, blackberries, or strawberries instead of just raspberries.
- Gluten-free option: Use a gluten-free self-raising flour blend to make the cake gluten-free.
Best Practices to Store Nigella Coconut and Raspberry Cake
- Room temperature: Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigeration: For longer storage, refrigerate the cake for up to 5 days. Bring it to room temperature before serving.
- Freezing: The cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and store in an airtight container. Thaw at room temperature before serving.
Best Practices to Reheat Nigella Coconut and Raspberry Cake
- Oven: Warm individual slices in the oven at 150°C (300°F) for 5-7 minutes to refresh the texture.
- Microwave: For a quicker option, microwave individual slices for 10-15 seconds.
How Can I Make Nigella Coconut and Raspberry Cake Healthier?
- Use less sugar: Reduce the amount of caster sugar for a lower-sugar version.
- Swap butter: Replace half the butter with unsweetened applesauce to cut down on fat.
- Whole wheat flour: Substitute some or all of the self-raising flour with whole wheat flour for added fiber.
- Reduce coconut: Use less desiccated coconut for a lighter version, or try using unsweetened coconut.
Nutrition Value (per serving)
- Calories: 290 kcal
- Protein: 4g
- Fat: 15g
- Carbohydrates: 35g
- Sugar: 20g
- Fiber: 3g
FAQs
Can I use frozen raspberries in Nigella Coconut and Raspberry Cake?
Yes, you can use frozen raspberries in this cake. Add them directly to the batter without thawing to avoid excess liquid. This helps prevent the raspberries from sinking and keeps the cake texture just right.
How do I keep the raspberries from sinking in the cake?
To prevent raspberries from sinking, lightly toss them in a bit of flour before folding them into the batter. This helps the raspberries stay suspended throughout the cake as it bakes.
How long does Nigella Coconut and Raspberry Cake last?
The cake lasts up to 3 days when stored in an airtight container at room temperature. You can also refrigerate it for up to 5 days or freeze it for up to 2 months for longer storage.
Can I make Nigella Coconut and Raspberry Cake gluten-free?
Yes, you can make this cake gluten-free by substituting the self-raising flour with a gluten-free flour blend. Ensure the blend contains a raising agent, or add 1 teaspoon of baking powder to the mix.
Final Words
The Nigella Coconut and Raspberry Cake is a delightful treat that combines tropical flavors with the tartness of raspberries, making it a perfect cake for any occasion. It’s simple to make, wonderfully moist, and bursting with flavor. Whether served with tea or as a dessert, this cake is sure to impress!
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Nigella Coconut And Raspberry Cake
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Nigella’s Coconut and Raspberry Cake is a tender, buttery cake made with desiccated coconut and fresh or frozen raspberries. The coconut adds a tropical, nutty flavor, while the raspberries bring a tart sweetness that balances the richness of the cake. It’s simple to make yet incredibly satisfying, with a light and airy crumb.
Ingredients
- Butter: 225g unsalted, softened, for a rich and moist texture.
- Caster sugar: 225g, to sweeten the cake.
- Eggs: 4 large eggs, at room temperature, to bind the ingredients and provide structure.
- Self-raising flour: 225g, for a light and fluffy sponge.
- Desiccated coconut: 100g, to add a tropical flavor and texture.
- Vanilla extract: 1 teaspoon, to enhance the overall flavor.
- Milk: 2 tablespoons, to add moisture to the batter.
- Raspberries: 200g, fresh or frozen, for a tart contrast.
- Icing sugar: For dusting the cake (optional).
Instructions
1. Prepare the Batter
- Preheat the Oven: Preheat your oven to 180°C (350°F) and grease a 23cm (9-inch) round cake tin. Line the base with parchment paper.
- Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and caster sugar together using an electric mixer until pale and fluffy.
- Add the Eggs: Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Add the vanilla extract.
- Mix in the Dry Ingredients: Sift the self-raising flour and gently fold it into the butter mixture. Add the desiccated coconut and fold until just combined.
- Add the Milk: Stir in the milk to create a smooth batter.
2. Add the Raspberries
- Fold in the Raspberries: Gently fold the raspberries into the batter, being careful not to overmix as the raspberries can break up. If using frozen raspberries, there is no need to thaw them first.
3. Bake the Cake
- Transfer to the Cake Tin: Spoon the batter into the prepared cake tin and spread it evenly with a spatula.
- Bake: Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
- Cool: Let the cake cool in the tin for 10 minutes before transferring it to a wire cooling rack to cool completely.
