Easy Lemon-Coconut Cake with Raspberry Sauce

An extremely moist lemon-coconut cake that's near impossible to mess up! It's ideal for serving large parties, and can be eaten with or without the sauce, meaning it pleases even the pickiest eaters.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 496 Calories

Ingredients

• 2 cups all-purpose flour
• 1 pinch salt
• ¼ teaspoon baking soda
• 1 ½ cups milk
• 3 tablespoons white sugar
• ¾ teaspoon baking powder
• 2 ½ cups white sugar
• 3 large eggs
• 1 pint fresh raspberries
• 1 cup sweetened flaked coconut
• 1 ½ cups extra-virgin olive oil
• 2 lemons, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.

Step 2

Combine flour, baking powder, baking soda, and salt in a bowl.

Step 3

Zest 2 lemons into a small bowl. Juice 1 of the lemons into another small bowl. Reserve remaining lemon for another use.

Step 4

Whisk sugar and eggs together in another bowl until they form a ribbon. Stir olive oil, milk, lemon zest, and 1/2 of the lemon juice into the sugar-egg mixture until thoroughly combined. Fold in dry ingredients and coconut, then pour into the prepared pan.

Step 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Remove cake and let cool completely, 20 to 30 minutes.

Step 6

While cake is baking, place raspberries, sugar, and remaining lemon juice in a small saucepan. Heat over medium-high heat and stir until raspberries break down and mixture has thickened and is starting to boil, 5 to 7 minutes. Remove from heat and place in a serving container.

Step 7

Cut cake into pieces and spoon or pour some of the sauce over top.