Raspberry Coconut Coffee Cake

Raspberry Coconut Coffee Cake

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Lynnda Cloutier

By
@eatygourmet

This one is filled with luscious raspberry preserves and light flaky coconut. It fairly screams "summer".

Rating:

★★★★★ 1 vote

Comments:

Ingredients

  • 2 1/4 c
    flour
  • 1 c
    sugar
  • 3/4 c
    butter, sliced
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 3/4 c
    sour cream
  • 2
    eggs
  • 2 tsp
    almond extract
  • 8 oz
    cream cheese, softened
  • 1/2 c
    raspberry preserves
  • 1/2 c
    almonds, sliced
  • 1/2 c
    coconut, shredded

How to Make Raspberry Coconut Coffee Cake

Step-by-Step

  1. Spray or oil the bottom and sides of a 9 or 10inch springform pan.
  2. In large bowl, mix flour, 3/4 cup sugar and the butter til mixture resembles coarse crumbs. reserve 1 cup of crumb mixture and set aside. To remaining crumb mixture add baking powder, baking soda, sour cream, 1 egg and 1 tsp. almond extract. Blend well. Spread batter over bottom and 2 inches up the sides of the prepared pan.
  3. In small bowl, mix the cream cheese 1/4 cup sugar, 1 egg and 1 tsp. almond extract.Blend well. Pour mixture over batter in pan. Spoon preserves over batter and the coconut over the preserves.
  4. In a small bowl, mix the sliced almonds with the 1 cup crumb mixture and sprinkle over the top of the coconut. Bake at 350 for 50 minutes or til cheese filling is set and the crust is brown. Serve warm.
    From the Spencer House, The Haight

Printable Recipe Card

About Raspberry Coconut Coffee Cake

Course/Dish: Cakes



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