Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Coconut & Raspberry Syrup Cake Recipe
    Lost? Site Map

    Coconut & Raspberry Syrup Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Topher's Note:

    This is a really easy cake recipe. I little vanilla icing over the top makes it all the better.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    For the cake

    Raspberry Syrup


    1. 1
      Grease and line a 28cm springform cake tin.
    2. 2
      Preheat the oven to 170°C.
    3. 3
      In a mixer, whisk the butter, sugar and lemon zest until pale and light.
    4. 4
      Add the eggs one by one, beating well after each is added.
    5. 5
      Sift the flour and baking powder and add to the butter mixture. Fold in the coconut and the sour cream.
    6. 6
      Pour the mixture into the prepared tin and bake for 35 minutes or until a skewer inserted into the middle of the cake comes out clean.
    7. 7
      Cool the cake completely and then store in an airtight container.
    8. 8
      Raspberry Syrup:.
    9. 9
      Combine the sugar, vanilla bean, lemon juice and water in a heavy-based sauce-pan. Over a high heat, bring to the boil without stirring.
    10. 10
      Continue to boil the sugar till the large bubbles have reduced to tiny bubbles (about 10 minutes). Add the raspberries and stir rapidly until combined. Bring the syrup back to the boil and then simmer for 5 minutes.
    11. 11
      Allow the syrup to cool then pour into an airtight container until ready to use. Pour over the cake at the last minute.

    Ratings & Reviews:


    Nutritional Facts for Coconut & Raspberry Syrup Cake

    Serving Size: 1 (261 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 862.4
    Calories from Fat 374
    Total Fat 41.5 g
    Saturated Fat 27.8 g
    Cholesterol 198.1 mg
    Sodium 194.1 mg
    Total Carbohydrate 119.9 g
    Dietary Fiber 3.8 g
    Sugars 100.9 g
    Protein 7.8 g

    The following items or measurements are not included:

    vanilla beans

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.


    Over 475,000 Recipes Network of Sites