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–+ servings
Soft Raspberry Swirl Cake

Soft Raspberry Swirl Cake - A Tropical Treat for Every Occasion

Indulge in a Soft Raspberry Swirl Cake, a tropical delight perfect for any occasion with vibrant layers and luscious flavors.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 10 slices
Course: Dessert
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 large eggs Substituting with applesauce works great for a vegan version.
  • ½ teaspoon salt Enhances flavor and balances sweetness.
  • 2 teaspoons baking soda Acts as a leavening agent.
  • 1 cup granulated sugar Try coconut sugar for a unique flavor twist.
  • 2 cups all-purpose flour Can be swapped for gluten-free flour.
  • ½ cup softened unsweetened butter Coconut oil is a great dairy-free alternative.
For the Tropical Flavor
  • 1 cup sweetened shredded coconut Infuses texture and flavor.
  • 1 cup coconut milk Almond milk can lighten it up.
For the Swirl & Garnish
  • 1 cup raspberry preserves, warmed slightly Provides tangy sweetness and beautiful swirls.
  • 1 cup shredded coconut for garnish, sweetened Enhances presentation and flavor.
  • 2 cups stabilized whipped cream Try coconut whipped cream for a dairy-free option.

Equipment

  • 9-inch round cake pan
  • Electric mixer
  • Mixing bowls
  • Spatula
  • wire rack

Method
 

Step‑by‑Step Instructions for Soft Raspberry Swirl Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or coconut oil.
  2. In a medium bowl, combine flour, salt, and baking soda; whisk until well blended.
  3. In a large bowl, beat butter and sugar until light and fluffy, about 3-4 minutes; add eggs and coconut milk.
  4. Fold in the dry ingredients until just combined; then add sweetened shredded coconut.
  5. Transfer batter to the greased pan; swirl warmed raspberry preserves on top.
  6. Bake for 30-35 minutes, checking for doneness with a toothpick.
  7. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  8. Spread stabilized whipped cream on top, sprinkle with sweetened shredded coconut.
  9. Slice and serve garnished with fresh berries or mint sprigs.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 210mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Allow the cake to cool before topping to keep the whipped cream pristine. Store in an airtight container in the fridge for up to 3 days.

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