Raspberry Coconut Cake with Coconut Streusel with Gluten Free Substitutions

Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour (GF use Domata)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup coonut milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 3/4 cup sweetened flaked coconut
- 1 cup raspberries, fresh or frozen
- For the Coconut Streusel:
- 1/4 cup all-purpose flour (GF use Domata)
- 1/3 cup brown sugar
- 1/3 cup sweetened flaked coconut
- 4 tablespoons cold butter, cut into pieces
Directions
- Preheat oven to 350 degrees F.
- Butter a 9-inch springform pan or pie pan. Set aside.
- Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar until pale and fluffy, about 3 minutes.
- Add in egg, coconut milk, vanilla, and coconut extract. Mix until combined.
- Gradually mix in the dry ingredients.
- Stir in the coconut.
- Transfer batter to prepared pan.
- Arrange raspberries on top of batter and slightly press them down.
- To make the coconut streusel topping, in a small bowl combine flour, brown sugar, and coconut.
- Add in butter pieces and mix together with your fingers until crumbly. Top the cake with coconut streusel.
- Bake cake for 45-50 minutes or until it is golden brown and firm to the touch.
- Let cool in pan for 15 minutes.
- Remove from pan and cool completely on a wire cooling rack.
- Cut into slices and serve.
- Note-the cake will keep up to 2 days, stored in an air-tight container on the counter.
Gooseberries Fresh Food Market