Ingredients
- All-purpose flour: 2 1/2 cups
- Granulated sugar: 1 3/4 cups
- Baking powder: 2 1/2 teaspoons
- Salt: 1/2 teaspoon
- Eggs: 3 large
- Unsweetened coconut milk: 1 cup
- Vegetable oil: 1/2 cup
- Raspberry jam: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Step 3: In a separate bowl, whisk together the eggs, coconut milk, and vegetable oil.
- Step 4: Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Step 5: Pour half of the batter into the prepared pan. Drop spoonfuls of raspberry jam over the batter, then gently swirl with a knife or skewer. Pour the remaining batter over the raspberry swirl.
- Step 6: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely before slicing and serving.
Notes
- Store leftover cake in an airtight container at room temperature for up to 3 days to maintain its moist texture.
- Gently warm individual slices in the microwave for 10-15 seconds to enhance the coconut and raspberry flavors.
- Dust slices with powdered sugar and serve with a dollop of coconut whipped cream for an extra touch of elegance.
- For a more vibrant raspberry swirl, slightly warm the jam before dolloping and swirling it into the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American