Easy Lemon-Coconut Cake with Raspberry Sauce

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan.

Step 2
Zest 2 lemons into a small bowl. Juice 1 of the lemons into another small bowl. Reserve remaining lemon for another use.

Step 3
Combine flour, baking powder, baking soda, and salt in a bowl.

Step 4
Whisk sugar and eggs together in another bowl until they form a ribbon. Stir olive oil, milk, lemon zest, and 1/2 of the lemon juice into the sugar-egg mixture until thoroughly combined. Fold in dry ingredients and coconut, then pour into the prepared pan.

Step 5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Remove cake and let cool completely, 20 to 30 minutes.

Step 6
While cake is baking, place raspberries, sugar, and remaining lemon juice in a small saucepan. Heat over medium-high heat and stir until raspberries break down and mixture has thickened and is starting to boil, 5 to 7 minutes. Remove from heat and place in a serving container.

Step 7
Cut cake into pieces and spoon or pour some of the sauce over top.