Ingredients
Scale
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature
- 1½ cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- ½ cup raspberry preserves (slightly warmed)
- 2 cups sweetened shredded coconut
- Powdered sugar (optional, for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Grease a dome pan and dust lightly with flour.
- In a bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar until fluffy; add eggs one at a time, followed by vanilla.
- Alternate adding dry ingredients and milk until just combined.
- Pour half the batter into the pan; dollop with warmed raspberry preserves and top with remaining batter.
- Bake for 45–55 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.
- Once cooled, coat with shredded coconut.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 295
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg