Raspberry and Coconut Cake with Greek Yogurt

This time of year, it seems like there’s always something to celebrate. Memorial Day, Father’s Day, birthdays – even just casual summer nights spent grilling on the deck can suddenly take on a celebratory feel. And what celebration is complete without cake to top it off? None that I want to be a part of.

Raspberry Coconut Greek Yogurt Cake

This raspberry coconut cake is perfect to have around for these occasions. It’s big so, unless you have a large gathering, it will last for a while. It’s one of those cakes that just seems to get better and better as it sits. And, since it’s made with healthier ingredients, like greek yogurt and coconut milk instead of butter and oil, you can feel even happier about eating it. (I’ve even been known to sneak a piece for breakfast to start my day off on a happy foot!)

The cake has a firm yet moist texture that reminds me of a cross between pound cake and coffee cake and a subtle coconut flavor. It’s studded with juicy, sweet-tart raspberries throughout. It’s only lightly sweetened, so the natural sweetness of the raspberries really stands out!

Greek Yogurt Bundt Cake

You can keep the cake plain and serve it with a dusting of sugar, or you can make a simple glaze from powdered sugar, coconut milk, and vanilla to give it a little bit of crunch. Since the cake is firm, it can also stand up to grilling: grill a few slices and serve them with fresh raspberries and whipped cream for an extra-special treat!

I’m sharing this recipe on the Driscoll’s web site, so pop on over there to get it!

Paid Endorsement from Driscoll’s – Visit www.driscolls.com for more berry recipes

 

By on June 19th, 2015

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook.

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16 thoughts on “Raspberry and Coconut Cake with Greek Yogurt”

    • They really are underrated! I think I’ve eaten my weight in them (and blueberries too) this spring.

      Reply

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