Raspberries and coconut come together deliciously in this moist cake.
Raspberry Coconut Oat Cake
2 eggs, at room temperature
2 cups buttermilk, at room temperature
1 cup light brown sugar, packed
1/2 cup coconut oil
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups quick-cooking (not instant) oats
2 cups fresh or frozen (unthawed) raspberries
1 cup unsweetened coconut flakes (optional)
Set Sun Oven out to preheat. Grease a 10-inch bundt pan; set aside.
In a large bowl, use an electric beater to combine the eggs, buttermilk, brown sugar, and coconut oil until well blended. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. On low speed, beat the flour mixture into the wet ingredients. Fold in the oats, raspberries, and coconut flakes (if using). Pour the batter into the prepared bundt pan. Bake in the Sun Oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let the cake cool in the pan for 10 minutes. Turn the cake out onto a wire rack to cool completely.
Makes 12 to 16 servings.