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.

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!

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!

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