If you’ve ever wanted to taste something that embodies comfort, nostalgia and a burst of fresh, vibrant flavors all at once, then Nigella Lawson’s Coconut and Raspberry Cake might just be the sweet treat you didn’t know you needed in your life. It’s not just a cake. it’s an experience. The combination of coconut and raspberry is like the softest hug for your taste buds. The coconut adds a chewy, lightly nutty texture while the raspberries bring a bit of tartness to balance things out. It’s light but decadent and has just the right amount of sweetness to make you want another slice (and maybe another).
This cake is perfect for all sorts of occasions: an afternoon tea, a celebratory dessert or even just a simple treat to make your day feel a little more special. It’s like a snapshot of a cozy kitchen, the kind of thing you’d bake for a friend, wrap in a beautiful cloth and bring with you on a visit. It’s undeniably Nigella-elegant without being fussy, indulgent but accessible and totally down-to-earth.
What makes it even better is how Nigella plays with simplicity here. There’s no fancy equipment or over-the-top techniques needed-just good, honest ingredients that work together effortlessly. I remember baking this cake for the first time, the moment the raspberries folded into the batter and I could smell that coconut roasting in the oven. it was like a moment of pure kitchen magic. I’m not sure if it’s the flavor or the memory of making it that sticks with me but this cake has a kind of warmth that feels just right, no matter the season.
Nigella Coconut And Raspberry Cake Recipe
Ingredients Needed
What’s great about this cake is that the ingredients list is simple yet packed with flavor. If you’re someone who’s all about making the most of what’s in your pantry, this cake will speak to you.
Here’s what you’ll need:
- Unsweetened desiccated coconut (around 200g): This is the key to that beautiful texture and flavor. You want to make sure you’re using the unsweetened variety to let the raspberries shine.
- Fresh raspberries (about 250g): You’ll want to get those fresh, plump berries-raspberries can really take this cake to another level, adding a little zing against the sweetness of the coconut.
- Caster sugar (200g): I love using caster sugar in cakes; it dissolves so beautifully and gives a lovely smooth texture.
- Self-raising flour (200g): The fluffy lift here comes from the self-raising flour. If you only have plain flour, a teaspoon of baking powder will work but self-raising is perfect for this cake’s lightness.
- Butter (200g, softened): Butter makes everything better. Seriously. This soft, rich fat creates the cake’s decadent crumb.
- Eggs (3 large): These help bind everything together and give the cake its structure.
- Full-fat milk (100ml): Just a splash of milk helps everything come together smoothly and gives the cake moisture.
- Vanilla extract (1 tsp): Because vanilla makes everything taste like love, don’t skimp on it!
- A pinch of salt: To bring out all the flavors.
These are the ingredients that make up the heart of the cake. Nothing too extravagant but when combined, they create something pretty extraordinary.
Equipment Needed
Nothing too fancy here either which makes it the kind of cake you can whip up without scrambling for specialized tools.
- A 9-inch round cake tin: You’ll want a nice, sturdy tin to bake this cake in. It’s going to rise beautifully, so something with a decent depth is key.
- Mixer or whisk: The choice is yours. If you don’t have one, a good old-fashioned hand whisk works just as well, though it’ll take a little more elbow grease.
- Mixing bowls: At least two or three. one for the dry ingredients, one for the wet and one for folding everything together.
- Spatula or spoon: To gently mix and incorporate the raspberries without mashing them.
- Cooling rack: To let the cake cool down after it’s out of the oven. Trust me, you’ll want to get that cooling process right so you don’t end up with a soggy bottom.
That’s it! Simple but everything you need to make this cake with ease. You won’t need to spend ages hunting for obscure kitchen tools.
Instructions To Make Nigella Lawson’s Coconut And Raspberry Cake
Now, let’s talk about how to make this cake. The process is a lot easier than you might think.
- Preheat your oven: Set it to 180°C (350°F) and grease and line your cake tin with parchment paper.
- Cream the butter and sugar: In a large mixing bowl, beat together the butter and sugar until light and fluffy. This will take a few minutes but it’s worth it because this step makes your cake rise beautifully. The lightness of the butter-sugar mix will make your cake soft and airy.
- Add the eggs one at a time: You want to add them gradually to prevent curdling. Don’t rush this step, just beat until each egg is fully incorporated before adding the next. Trust me, it helps in creating that lovely texture.
- Sift in the dry ingredients: Sift your flour and salt together and fold them into the batter gently. Then add the desiccated coconut and vanilla extract. Mix until everything’s combined. You’ll start to see the batter become thick and a bit lumpy from the coconut but don’t worry. it’s exactly how it should be.
- Add the raspberries: Gently fold in the raspberries, being careful not to crush them. They’ll create beautiful bursts of color and tartness throughout the cake.
- Transfer to the tin and bake: Pour the mixture into your prepared cake tin and smooth out the top. Pop it in the oven for about 45-50 minutes. The cake is done when it’s golden brown on top and a skewer inserted into the middle comes out clean.
- Cool and serve: Let the cake cool in the tin for about 10 minutes, then transfer it to a wire rack to cool completely. If you want to go the extra mile, dust the top with a little icing sugar or even a handful more of fresh raspberries.
And there you have it. Simple, isn’t it? The result is a gorgeous, fluffy cake with the tropical sweetness of coconut and the fresh zing of raspberries.
What I Learnt
The first time I made Nigella’s Coconut and Raspberry Cake, I was a little worried about getting the texture just right. But honestly, it’s foolproof. The coconut gives it this wonderfully chewy texture and even though the batter looks a little thick at first, it all comes together beautifully. One thing I definitely learned? The raspberries. I thought they might be too tart but they really balance out the sweetness of the cake and their slight tartness becomes a highlight, not a sharpness.
Also, don’t skip the cooling step. The cake is at its best when it’s fully cooled. There’s something about letting it rest that enhances all the flavors. Don’t rush it!
FAQs
Can I Make Nigella’s Coconut And Raspberry Cake Ahead Of Time?
Absolutely! This cake actually gets better after sitting for a bit, so it’s perfect for making a day ahead. Just keep it in an airtight container at room temperature to preserve its freshness. If you need to, you can also freeze it – just be sure to wrap it up well to avoid freezer burn!
Can I Substitute Fresh Raspberries With Frozen Ones For This Cake?
Yes, you can use frozen raspberries, no problem. In fact, they might even help keep the cake moist. Just make sure to fold them in gently so they don’t turn the batter pink. And don’t thaw them before mixing in – that way, they won’t release too much moisture into the cake.
What’s The Best Way To Store Nigella’s Coconut And Raspberry Cake?
Keep it in an airtight container at room temperature for up to 3-4 days. If you’re not going to eat it all in that time (though, let’s be honest, it’s pretty hard not to!), you can freeze slices for later. Just wrap them tightly in plastic wrap and pop them into a freezer bag – they’ll last a couple of months!
