Ingredients
- All-purpose flour: 2 1/2 cups
- Baking powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Unsalted butter, softened: 1 cup (2 sticks)
- Granulated sugar: 1 3/4 cups
- Eggs: 3 large
- Coconut extract: 1 teaspoon
- Full-fat coconut milk: 1 cup
- Raspberry jam: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Step 2: In a medium bowl, whisk together flour, baking powder, and salt.
- Step 3: In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the coconut extract.
- Step 4: Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Beat until just combined.
- Step 5: Pour half of the batter into the prepared pan. Drop spoonfuls of raspberry jam over the batter. Gently swirl the jam into the batter with a knife or skewer. Pour the remaining batter over the jam swirl.
- Step 6: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
- Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer storage.
- For a warm, comforting slice, gently microwave individual pieces for 15-20 seconds.
- A dusting of powdered sugar and fresh raspberries enhances the "snowball" effect when serving.
- For a more vibrant raspberry swirl, gently warm the jam before swirling, making it easier to incorporate into the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American