Light, fluffy, and bursting with raspberry and coconut flavor—this cake is a wintery dream with a tropical twist!

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🌟 Ingredients

For the Cake:

• 🌾 1½ cups all-purpose flour

• 🥄 1½ tsp baking powder

• 🧂 ¼ tsp salt

• 🧈 ½ cup unsalted butter, softened

• 🍬 1 cup granulated sugar

• 🥚 2 large eggs

• 🥛 ½ cup milk

• 🌿 1 tsp vanilla extract

• 🥥 ½ cup shredded coconut

• 🍓 ¼ cup raspberry jam

For the Topping:

• 🥥 1 cup shredded coconut

• 🍬 ¼ cup powdered sugar

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👩‍🍳 Directions

1️⃣ Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2️⃣ In a medium bowl, whisk together flour, baking powder, and salt.
3️⃣ In a separate large bowl, cream butter and sugar until light and fluffy.
4️⃣ Beat in eggs one at a time, then stir in vanilla extract.
5️⃣ Alternate adding the dry ingredients and milk into the batter, mixing until just combined.
6️⃣ Fold in the shredded coconut gently.
7️⃣ Swirl in raspberry jam by adding spoonfuls and lightly folding it through the batter—don’t overmix.
8️⃣ Pour batter into prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
9️⃣ Let cake cool completely. Once cool, press shredded coconut around the top and sides.
🔟 Dust with powdered sugar for a snow-kissed finish!

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⏱ Quick Info:

• Prep + Bake Time: 45 minutes

• Servings: 8

• Mood: Cozy, festive, fruity, and sweet!