Best Raspberry Coconut Steamed Sponge Recipes

RASPBERRY COCONUT CAKE RECIPE

Raspberry Coconut Cake Recipe image

Combine the flavors of raspberry and coconut for a classic and delicious raspberry coconut cake recipe. This recipe is delicious and easy to make.

Provided by Jennine Rye,Tasting Table Staff

Categories dessert

Time 1h15m

Number Of Ingredients 8

Ingredients

¾ cup butter, softened
¾ cup granulated sugar
3 large eggs, room temperature
1 ¼ cups all-purpose flour
1 teaspoon baking powder
1 cup + 2 tablespoons desiccated coconut, divided
1 cup + 10 raspberries, fresh or frozen, divided
½ cup seedless raspberry jam

Steps:

Preheat the oven to 350 F and line a 2 pound bread pan with parchment paper. Make sure to keep some excess paper higher than the sides of the pan. This will make it easier to remove the cake once it has been baked.
In a mixing bowl, beat the butter and sugar until light and creamy.
In a separate bowl, mix together the flour with the baking powder, then alternate adding the eggs and the flour to the first bowl, mixing after each addition.
Gently fold in 1 cup desiccated coconut and ¾ cup raspberries, before transferring the cake batter to the prepared loaf tin. Level out the top and add ¼ cup raspberries to the top of the batter.
Bake the cake for 1 hour. If the top begins to look a little brown, cover with foil. The cake is ready when it has risen and is golden on top, and it springs back when gently touched.
Take the cake out of the oven and cool for 15 minutes before removing it from the bread pan to cool completely.
Gently spread the raspberry jam on the top of the loaf cake, then sprinkle with the remaining 2 tablespoons of desiccated coconut and decorate with the remaining 10 raspberries.

Nutrition Facts : Calories 420 calories, Carbohydrate 50 g carbohydrates, Cholesterol 116 mg cholesterol, Fat 23 g fat, Fiber 2 g fiber, Protein 5 g protein, SaturatedFat 15 g saturated fat, ServingSize 0 g, Sodium 84 mg, Sugar 29 g, TransFat 1 g

RASPBERRY COCONUT CAKE

Raspberry Coconut Cake image

This seemed like a festive dessert to fix for the holidays, so I decided to try it out on my co-workers. They loved it!-Joanie Ward, Brownsburg, Indiana

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

1 package white cake mix (regular size)
3 cups sweetened shredded coconut, divided
6 ounces white baking chocolate, chopped
1/4 cup heavy whipping cream
3/4 cup seedless raspberry jam
1 cup butter, softened
1 cup confectioners' sugar

Steps:

Prepare cake batter according to package directions; fold in 2/3 cup coconut. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a microwave, melt white chocolate and cream at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.Cool to room temperature. , In a small bowl, combine jam and 1 cup coconut. Spread over one cake layer; top with second layer. , In a small bowl, beat butter until fluffy. Add confectioners' sugar; beat until smooth. gradually beat in white chocolate mixture. Spread over top and sides of cake. Toast remaining coconut; press over top and sides of cake.

Nutrition Facts : Calories 610 calories, Fat 36g fat (20g saturated fat), Cholesterol 48mg cholesterol, Sodium 507mg sodium, Carbohydrate 70g carbohydrate (49g sugars, Fiber 2g fiber), Protein 4g protein.

STEAMED LEMON RASPBERRY SPONGE PUDDING

Steamed Lemon Raspberry Sponge Pudding image

Provided by Food Network

Categories dessert

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

Butter, for coating, plus 2 ounces melted
Sugar, for coating, plus 1/2 cup
1/2 pint raspberries
3 eggs, separated
1/2 teaspoon vanilla extract
1 lemon, zested
1 1/4 cups buttermilk
1 1/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 to 2 tablespoons sugar, plus 2 tablespoons
1 cup yogurt

Steps:

Preheat oven to 375 degrees F.
Butter and sugar ramekins and place 5 or 6 berries in each one. With a whisk attachment, whip the yolks with 1/2 cup sugar until light and fluffy. Mix in the vanilla, melted butter, lemon zest, and buttermilk.
Stir the dry ingredients together and slowly mix them into the yolks.
In a separate bowl, whip the whites until stiff then fold them into the batter.
Pour the batter into the prepared molds filling almost to the top. Place them in a water bath and cover with foil. Bake for 30 minutes. Remove from the oven and let set 5 minutes before turning the cakes out of their molds.
To serve, mash the remaining raspberries with the 1 to 2 tablespoons of sugar to make a rough pureed mash. Stir 2 tablespoons sugar into the yogurt. Place the cake on a plate and ring it with the sweetened yogurt and drizzle some raspberry mash through the yogurt.