An easy from one layer scratch raspberry, coconut cake so moist and flavorful, can also be made as muffins.
- 9 tablespoons unsalted butter or 125 grams
- 1½ cups or 295 grams sugar
- 2 eggs
- 1 teaspoon vanilla
- ½ cup or 125 ml full fat coconut milk or regular full fat milk
- 1½ cups or 185 grams all purpose flour, unsifted
- 2 teaspoons baking powder
- 1 cup or 70 grams shredded coconut
- 10 ounces or 284 grams of frozen raspberries.