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July 2008 Issue
Coconut Cake with Raspberries
by Ronda L. Halpin
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Have you ever been at a loss as to what to serve for dessert? It's always nice to have a recipe or two up your sleeve that take you beyond refrigerator cookies or frozen pie. So this month, I'm offering a recipe that transforms a ho-hum cake mix into a moist, delicious coconut cake that's terrific when paired with fresh raspberries. You can use other berries as well, but the tart raspberries make a great combination with the sweet cake.

Sometimes, if I don't think I'll need an entire 9 x 13-inch pan, I'll make two 8-inch squares instead. Then, I will freeze one. It's a cake that freezes particularly well and can be pulled out just a few hours before it needs to be served. How nice is that?

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!


Coconut Cake with Raspberries

  • 1 (18.25 oz.) pkg. vanilla cake mix
  • 1 1/4 c. coconut milk
  • 1/3 c. canola oil
  • 3 eggs
  • 1/2 tsp. coconut extract
  • 2 c. sweetened shredded coconut
  • 12 oz. fresh raspberries
Preheat the oven to 350 degrees. Spray a 9 x 13-inch baking pan with cooking spray and set aside.

In a large mixing bowl, combine the cake mix, coconut milk, oil, eggs and extract. Mix until combined. Stir in the coconut and pout into the prepared pan. Bake for 30 minutes or until a toothpick inserted near the center comes out clean. Cool completely and serve slices with fresh raspberries.

  • Yields: 12 servings
  • Preparation Time: 40 minutes

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