Moist and Flavorful Coconut Lime Cake Studded with Fresh Raspberries

Indulge in this Tropical Coconut Lime Raspberry Cake, a delightful fusion of exotic flavors and comforting textures. This sumptuous cake boasts a moist and tender crumb enriched by creamy yogurt and buttery richness, infused with the zesty freshness of lime and the sweet, nutty essence of coconut. Juicy raspberries are folded into the batter, adding bursts of tangy sweetness that perfectly complement the tropical flavors. Baked to golden perfection, this cake is an irresistible treat that brings a taste of paradise to your table.

Why You’ll Love This:

• Incredible Flavor Combination: The harmonious blend of coconut, lime, and raspberry creates a refreshing and decadent taste experience that will tantalize your taste buds.
• Perfectly Moist Texture: The addition of natural yogurt and butter ensures a soft, tender crumb that stays moist for days, making each slice melt-in-your-mouth delicious.
• Versatile and Crowd-Pleasing: Whether served as a dessert, afternoon snack, or special breakfast treat, this cake is sure to impress guests and delight family members alike.
• Easy to Make: With straightforward steps and simple ingredients, this recipe is accessible to bakers of all skill levels, allowing you to create a bakery-quality cake at home.
• Make-Ahead Friendly: The flavors deepen and develop over time, making it even more delicious the next day—perfect for preparing in advance for gatherings and events.

Perfect Occasion:

This Tropical Coconut Lime Raspberry Cake is ideal for a wide range of occasions:

• Brunches and Afternoon Teas: Serve alongside coffee or tea for a sophisticated and flavorful addition to your menu.
• Celebrations and Gatherings: Perfect for birthdays, showers, and holidays, offering a unique alternative to traditional cakes.
• Picnics and Outdoor Parties: Its sturdy yet tender texture makes it easy to transport and serve outdoors.
• Everyday Indulgence: Enjoy a slice as a delightful pick-me-up during your day or as a comforting dessert after dinner.

Decoration Tips:

• Simple Elegance: Dust the cooled cake lightly with powdered sugar for a classic and elegant finish.
• Lime Glaze: Drizzle a tangy lime glaze over the top by mixing powdered sugar with fresh lime juice until smooth; this adds extra zest and sweetness.
• Coconut Topping: Sprinkle toasted coconut flakes over the glaze for added texture and a rich, nutty flavor.
• Fresh Garnish: Decorate with fresh raspberries and thin slices of lime or lime zest curls to highlight the cake’s key flavors and add a pop of color.
• Serve with Accompaniments: Pair each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Ingredients:

• For the Cake:
  • 160g unsalted butter, softened
  • 300g granulated sugar
  • Zest of 1 lime
  • 2 large egg yolks
  • 4 large whole eggs
  • 1 teaspoon pure vanilla extract
  • 250g all-purpose flour (type 0000)
  • 2 teaspoons baking powder
  • 1 pinch of salt
  • 160g plain natural yogurt or cream cheese (such as Finlandia or Casancrem)
  • 140g shredded coconut
  • 80-100g fresh or frozen raspberries
• Optional Lime Glaze:
  • 150g powdered sugar
  • 2-3 tablespoons fresh lime juice
  • Extra raspberries and toasted coconut flakes for garnish

Instructions:

1. Prepare the Oven and Pan:
   • Preheat your oven to 180°C (350°F).
   • Grease and flour a loaf pan measuring approximately 23 x 12 x 10 cm (9 x 5 x 4 inches), or line it with parchment paper for easy removal.
2. Mix the Wet Ingredients:
   • In a large mixing bowl, combine the softened butter, granulated sugar, and lime zest.
   • Using an electric mixer, beat the mixture on medium speed until light and fluffy, about 2-3 minutes.
   • Add the egg yolks one at a time, beating well after each addition.
   • Gradually add the whole eggs, one at a time, continuing to beat until fully incorporated.
   • Mix in the vanilla extract and natural yogurt (or cream cheese), beating until the mixture is smooth and creamy.
3. Combine Dry Ingredients:
   • In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
   • Gradually add the dry ingredients to the wet mixture in 2-3 additions, mixing on low speed or folding gently with a spatula until just combined. Avoid overmixing to ensure a tender crumb.
   • Fold in the shredded coconut until evenly distributed throughout the batter.
   • Gently fold in the raspberries, taking care not to crush them and turn the batter pink.
4. Bake the Cake:
   • Pour the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
   • Bake in the preheated oven for 45-60 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
   • If the top is browning too quickly, tent it loosely with aluminum foil halfway through baking.
   • Once baked, remove the cake from the oven and allow it to cool in the pan on a wire rack for about 10 minutes.
   • Carefully remove the cake from the pan and let it cool completely on the wire rack.
5. Prepare the Optional Lime Glaze:
   • In a small bowl, whisk together the powdered sugar and fresh lime juice until smooth and pourable. Adjust the consistency by adding more sugar or lime juice as needed.
   • Once the cake is completely cooled, drizzle the lime glaze evenly over the top, allowing it to drip down the sides.
   • Garnish with additional fresh raspberries and toasted coconut flakes if desired.
6. Serving Suggestions:
   • For the best flavor and texture, wrap the cooled cake tightly in plastic wrap and let it rest overnight at room temperature; this allows the flavors to meld and the crumb to set beautifully.
   • Slice and serve with your favorite hot beverage, or add a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert.

Enjoy your homemade Tropical Coconut Lime Raspberry Cake, and savor each delicious bite!