Raspberry Coconut Loaf Cake is moist, fluffy, and oh-so tropical! Homemade loaf cake is speckled with fresh raspberries and loaded with coconut flavor from both coconut extract and sweetened shredded coconut. The sweet coconut glaze on top brings it all together!
Raspberry Coconut Loaf Cake
Summer is here, and to me, that means two big things… Berries and coconut season! I’ve combined my two summery loves into one scrumptious loaf cake. Thanks to the sour cream, the texture of the cake itself is delightfully dense and moist, while the baking powder helps it to still rise to the perfect fluffy height. The sweet, tart raspberries add a gorgeous pop of color, and the natural fruity flavor pairs perfectly with the tropical coconut. Enjoy this cake as a breakfast treat, an after-dinner dessert, or just because you’re craving some summery decadence!
Enjoy more of my favorite summer dessert recipes like coconut lime ricotta cake, berry icebox cake, and lemon loaf cake!
Can I use frozen raspberries?
Yes, but fresh raspberries are preferred. Frozen berries will release more moisture as they bake, which can turn the batter pink. If you use frozen raspberries, then use them right away and do NOT thaw them first.
How to Make Raspberry Coconut Loaf Cake
- Prepare. Preheat the oven to 350°F and grease a loaf pan.
- Cream the butter and sugar. Cream the butter and sugar together until light and fluffy.
- Add wet ingredients. Add the eggs, sour cream, vanilla, and coconut extract and mix until smooth.
- Add the dry ingredients. Add the flour, baking powder, and salt then stir until combined.
- Add the main ingredients. Gently fold in the raspberries and coconut.
- Bake. Pour the batter into the loaf pan and bake for 50-60 minutes.
- Let it cool. Allow the loaf to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Make the glaze. Sift the powdered sugar in a medium and stir in the milk, coconut extract, and salt until smooth.
- Glaze the loaf. Drizzle the glaze over the cooled loaf and sprinkle with toasted coconut if desired.
Storing and Freezing
You can store this loaf cake in an airtight container at room temp for up to 5 days.
If you want to freeze it, do so without the glaze! Wrap the whole loaf once in plastic wrap, then in foil. Or, wrap each individual slice in plastic wrap. Individual slices will defrost much quicker than an entire loaf.
Ingredient Notes
- Butter – Unsalted and softened to room temperature. This will help it mix better with the other ingredients.
- Granulated Sugar – This adds just the right amount of sugar to the loaf without making it overly sweet.
- Eggs – If possible, let these adjust to room temperature before using so they also mix more smoothly.
- Sour Cream – Full fat (regular) sour cream is the way to go!
- Vanilla and Coconut Extracts – You’ll need both of these to create the very best flavor. The vanilla adds a depth to the sweetness, and the coconut extract adds a tropical flavor to both the loaf cake batter and the glaze.
- All-Purpose Flour – Scooping flour directly from the bag can pack it and create a dry loaf. Instead, spoon the flour into your measuring cup and level it off with a butter knife.
- Baking Powder – This is what helps the cake rise to the best fluffy texture. Double check the expiration date and make sure it’s still potent!
- Salt – Just a little bit helps to cut through the sweetness. If you use salted butter, skip this ingredient.
- Raspberries – If you’re nervous about them sinking to the bottom of the batter, you can lightly toss them in flour first before folding them in.
- Sweetened Shredded Coconut – You can lightly toast it in a pan first for extra flavor! Just be careful not to burn it.
- Powdered Sugar – Sift it before using in your glaze so there are no lumps.
- Milk – You can use any type of milk you want for your glaze. I usually just use whole milk and it gets the job done.
Enjoy!
~Nichole
Raspberry Coconut Loaf Cake
Ingredients
- 1/2 Cup Unsalted butter softened
- 1 Cup Granulated sugar
- 2 Eggs
- 1/2 Cup Sour cream
- 1 tsp Vanilla extract
- 1/2 tsp Coconut extract
- 1 1/2 Cups All-purpose flour
- 1 1/2 tsp Baking powder
- 1/2 tsp Salt
- 1 Cup Fresh raspberries
- 1/2 Cup Sweetened shredded coconut
For the glaze:
- 1 Cup Powdered sugar
- 2 Tbsp Milk
- 1/4 tsp Coconut extract
- Pinch of salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease a 9 x 5-inch loaf pan.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs, sour cream, vanilla, and coconut extract and mix until smooth.
- Add the flour, baking powder, and salt then stir until combined.
- Gently fold in the raspberries and coconut.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the loaf to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Sift the powdered sugar in a medium and stir in the milk, coconut extract, and salt until smooth.
- Drizzle the glaze over the cooled loaf and sprinkle with toasted coconut if desired.
- Slice and serve.
Notes
This raspberry coconut loaf cake can be stored in an airtight container at room temperature for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
