Coconut Loaf Cake with Fresh Raspberries

This coconut loaf cake with raspberries is exactly what you need when you’re craving something tender, fragrant, and just a little bit fancy. The shredded coconut gives it a gorgeous texture, while the bright raspberry jam tucked inside keeps every slice moist and flavorful.

I love making this for weekend gatherings or when I want to feel like I’ve done something special in the kitchen without spending hours there. It comes together quickly, bakes up beautifully, and honestly, nobody can resist a slice once they smell it cooling on the counter.

What You'll Need

This recipe uses simple pantry staples you probably already have on hand. The magic happens when you layer the batter with jam and top it all off with a quick raspberry-lime icing that brings everything together.

• Unsalted butter, Softening it first helps you cream it smoothly with the sugar, which traps air and makes the cake light and fluffy.
• Desiccated or shredded coconut, Either works beautifully; the coconut adds moisture, flavor, and that wonderful tender crumb we’re after.
• Raspberry jam, Use a good-quality jam you actually enjoy eating; it’s the star of the flavor here and worth buying something you love.
• Lime juice in the icing, This small addition brightens the sweetness and makes the whole cake feel fresher and more balanced.

Coconut Loaf Cake with Fresh Raspberries: Step by Step

Here’s how to build this beautiful loaf from start to finish.

Step 1: Prep Your Pan and Preheat

Heat your oven to 350°F and line a loaf pan with parchment paper, letting a little hang over the sides so you can lift the cake out easily later. Spray the paper lightly with cooking spray to help everything release smoothly.

Step 2: Cream the Butter and Sugar

In a mixing bowl, beat the softened butter, sugar, and vanilla together until the mixture looks light, fluffy, and pale, about 2 to 3 minutes. This step is important because it aerates the batter and helps your cake rise.

Step 3: Add Eggs and Dry Ingredients

Add your eggs one at a time, beating well after each one so they blend in smoothly. Then stir in the milk, followed by the flour, baking powder, and salt until just combined. Fold in the coconut gently until no white streaks remain.

Step 4: Layer with Jam

Spread half the batter into your prepared pan, then dollop the jam on top and spread it into an even layer. Pour the remaining batter over the jam, smoothing the top gently with a spatula.

Step 5: Bake Until Golden

Bake uncovered for 30 minutes at 350°F, then cover loosely with foil and bake another 25 to 30 minutes until a toothpick inserted in the center comes out clean. The top should be golden brown and the cake should smell incredible.

Step 6: Make the Icing and Finish

While the cake cools, whisk together the icing sugar and lime juice in a small bowl, then stir in the jam until you have a thick but spreadable glaze. Once the cake is completely cool, spread the icing over the top and sprinkle with a little more coconut for a pretty finish.

My Top Tips

• Make sure your eggs are at room temperature before you start; they’ll blend in more smoothly and help your cake rise better.
• Don’t overmix once you add the flour, stir just until the streaks disappear to keep your cake tender and crumbly.
• If your icing feels too thick, add a tiny splash more lime juice or a teaspoon of water to get it to a spreadable consistency.
• Let the cake cool completely before icing it, or the icing will melt and slide right off.
• A loaf cake bakes more gently than layer cakes, so covering it with foil toward the end prevents the top from browning too fast.

Why You'll Love This Recipe

• Super moist and tender crumb thanks to the coconut and jam layers
• Comes together in under 20 minutes of hands-on prep time
• The raspberry-lime icing on top is bright, tangy, and absolutely delicious
• Freezes beautifully, so you can bake ahead for busy weeks
• Looks impressive enough for company but easy enough for a Tuesday afternoon

Serving Suggestions

• Slice it thick and serve with a cup of tea or coffee for an easy afternoon treat.
• Plate it with a dollop of whipped cream and a few fresh raspberries on the side for a fancier dessert.
• Pack slices in your lunch box for a homemade sweet treat that beats anything store-bought.
• Serve it at room temperature for the best flavor and texture, or let it sit out for 20 minutes if you’ve refrigerated it.
• More Comfort Food to round out the menu

Easy Swaps

• Use salted butter and just skip the extra salt in the recipe if that’s what you have on hand.
• Shredded coconut works just as well as desiccated; they’re basically the same thing with slightly different moisture levels.
• Greek yogurt or sour cream can replace some of the milk if you want an extra-tender, tangy crumb.
• Powdered sugar and a splash of milk make a simple white glaze if you don’t have lime juice or prefer something less tart.

More Easy Recipes

• Tailgate Chili for a Crowd
• Homemade Pumpkin Gingerbread
• Creamy Coconut Pie with a French Twist

You might also like: Rustic No-Knead Bread, Creamy Coconut Pie with a French Twist, Creamy Carrot Cake Roll with Cream Cheese Filling.

Angela

Coconut Loaf Cake with Fresh Raspberries

A tender, moist coconut loaf cake with a hidden layer of raspberry jam, finished with a bright raspberry-lime icing. Perfect for tea time, dessert, or any day you want something homemade and delicious.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Servings: 4 servings

Course: Dessert

Cuisine: American

Equipment Method Notes

Equipment

• Loaf pan
• Parchment paper
• Large mixing bowl
• Electric mixer or whisk
• Measuring cups and spoons
• Toothpick
• Small bowl for icing
• Spatula

Method

 

1. Preheat the oven to 350F. Grease a loaf pan with non-stick cooking spray and line it with parchment paper. Leave some paper hanging on two sides, it will help to remove the cake.
2. In a mixing bowl, cream together the softened butter, sugar, and vanilla extract until light and fluffy.
3. Add eggs, one at a time. Beat after each addition until combined. Stir in the milk and add the flour, baking powder, and salt. Mix until just combined. Finally, stir in the desiccated coconut.
4. Transfer half of the batter to the prepared pan. Spoon raspberry jam on top. Spread evenly. Pour the remaining batter over the jam.
5. Bake for 30 minutes at 350F. Then, cover with aluminum foil and bake for an additional 25-30 minutes or until ready. Check the readiness of the coconut loaf cake using a toothpick inserted in the center, if it comes out clean - the cake is ready.
6. Remove from the oven and let cool to room temperature.
7. Prepare the icing. In a small bowl, whisk together the lime juice and icing sugar. Stir in the raspberry jam. You can add more lime juice or water if your icing is too thick.
8. When the coconut loaf cake has cooled, cover it with raspberry icing and sprinkle it with desiccated coconut. Slice and serve!

Notes

For best results, use room-temperature eggs and don't overmix the batter once you add the flour. The cake keeps well refrigerated for up to 5 days and freezes beautifully for up to 3 months.