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Nigella Coconut and Raspberry Cake

Nigella Coconut and Raspberry Cake
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This tender stovetop cake has a soft, buttery crumb enriched with coconut and brightened by bursts of tart raspberry throughout. A gentle pan-steam method keeps it moist and delicate, while a coconut finish adds texture and a clean, fragrant sweetness.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 6 tbsp unsalted butter, softened, plus 1 tsp for greasing the pan
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup whole milk, room temperature
  • 1 tsp vanilla extract
  • 3/4 cup unsweetened shredded coconut, divided
  • 1 cup fresh raspberries
  • 1 tbsp granulated sugar, for the raspberries

Instructions

  1. Prepare a deep 8-inch heavy-bottomed skillet or stovetop-safe cake pan with 1 teaspoon butter, coating the base and sides evenly so the cake releases cleanly. Cut a round of parchment for the bottom if your pan tends to stick, then set a tight-fitting lid nearby because trapped steam is what cooks the cake gently and evenly.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt for 30 seconds. This distributes the leavening thoroughly, which prevents dense patches and helps the cake rise evenly without overmixing later.
  3. In a separate bowl, cream the softened butter and 1/2 cup granulated sugar with a hand mixer or sturdy whisk for 2 to 3 minutes until the mixture looks paler and slightly fluffy. Do not stop while it still looks heavy and grainy, because this stage builds the cake’s structure and keeps the crumb light.
  4. Beat in the eggs one at a time, mixing well after each addition until fully incorporated and glossy. If the batter looks slightly curdled, that is fine; it will smooth out once the flour is added, but avoid adding both eggs at once or the emulsion may split more dramatically.
  5. Stir in the whole milk and vanilla extract until combined, then fold in 1/2 cup of the shredded coconut. Add the dry ingredients in two additions, folding gently with a spatula just until no dry streaks remain, because overworking the batter will toughen the finished cake.
  6. In a small bowl, toss the raspberries with the remaining 1 tablespoon granulated sugar. This light coating helps the fruit hold its shape a bit better and releases a little juice during cooking without immediately sinking and turning the batter muddy.
  7. Spread the batter into the prepared skillet and smooth the top with an offset spatula or the back of a spoon. Scatter the sugared raspberries over the surface and lightly press them in, then sprinkle the remaining 1/4 cup shredded coconut on top for a lightly toasted finish.
  8. Set the skillet over low heat and cover it tightly with the lid. Cook for 30 to 35 minutes, keeping the heat gentle so the base does not scorch; you should hear only the faintest sizzle, not aggressive crackling, and the cake should slowly puff as it cooks.
  9. After 30 minutes, quickly lift the lid and test the center with a skewer. If it comes out with wet batter, re-cover and continue cooking 3 to 5 minutes more; if it has a few moist crumbs and the top feels springy when lightly pressed, the cake is done.
  10. Take the pan off the heat and leave the cake covered for 5 minutes. This short rest lets the residual steam finish setting the crumb, which reduces the chance of a gummy center or a cake that tears when unmolded.
  11. Run a thin knife around the edge, then rest the cake in the pan uncovered for another 10 minutes before turning it out or serving straight from the skillet. The coconut on top should smell fragrant, the raspberries should be softened but still distinct, and the cake should slice cleanly once the structure settles.
  12. For an oven alternative, bake the same batter in a greased 8-inch cake pan at 350°F / 177°C for 25 to 30 minutes, or until a skewer inserted in the center comes out with a few moist crumbs. Let it cool in the pan for 10 minutes before unmolding so the fruit-set crumb stays intact.

Notes

Store cooled cake covered in the refrigerator for up to 4 days. For longer storage, wrap individual slices tightly and freeze for up to 2 months. Reheat refrigerated slices in a 300°F / 150°C oven for 8 to 10 minutes or in a covered skillet over low heat for 3 to 4 minutes, just until warmed through. Thaw frozen slices overnight in the refrigerator before reheating for the best texture.

Nutrition

Keywords: Nigella coconut raspberry cake, stovetop cake, coconut cake, raspberry cake, skillet cake, steamed cake, international dessert cake

Find it online: https://chefnigellarecipes.uk/nigella-coconut-and-raspberry-cake/