Ingredients
Equipment
Method
Step-by-Step Instructions
- Grease a dome-shaped cake pan with butter or cooking spray, dust with flour, and preheat your oven to 350°F (175°C).
- Cream together 1 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-4 minutes. Beat in 4 large eggs, one at a time, followed by 1 teaspoon of vanilla extract. In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Gradually add this dry mixture to the butter mixture, alternating with 1 cup of whole milk, until the batter is smooth.
- Pour half of the prepared batter into the greased cake pan, smoothing it out evenly with a spatula. Spoon dollops of raspberry preserves over this layer. Pour the remaining batter on top and lightly swirl the raspberry preserves into the batter.
- Bake for 45-55 minutes until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Brush the cooled cake with water or simple syrup, then generously press sweetened shredded coconut over the top and sides. Optionally dust with powdered sugar.
- Slice the cake into wedges and serve on a decorative platter. Enjoy with tea or coffee.
Nutrition
Notes
Expert tips include swirling the raspberry preserves carefully, using room temperature eggs, and ensuring the cake is cool before coating with coconut. Experiment with different fruit preserves for variations.