Chocolate Raspberry Macaroon Cake

Ingredients Topping 1 cup all-purpose flour 3/4 cup light brown sugar 1/4 teaspoon salt 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces 1 cup (6 ounces) chocolate chips 3/4 cup sweetened or unsweetened flaked coconut 1 teaspoon coconut extract Cake 1-3/4 cups all-purpose flour 1-1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter at room temperature 3/4 cup white sugar 2 eggs 1 teaspoon vanilla extract 1 teaspoon coconut extract 1/2 cup milk 1 cup chocolate chips 2 cups fresh raspberries Powdered sugar

Directions

Preheat the oven to 350 degrees. Spray cooking oil lightly onto the bottom and sides of a 9-inch square pan coated with DuPont™ Teflon® non-stick.

Prepare the topping. Sift the flour, brown sugar, and salt into a large bowl and add the butter. Use a pastry blender to mix the ingredients until crumbs form. Stir in the chocolate chips. Mix the coconut with the coconut extract and add to the crumb mixture. Set aside.

To make the cake, sift the flour, baking powder, and salt into a medium bowl. In a large bowl, beat the butter and sugar with an electric blender until smooth, about 1 minute. Add the eggs and extracts and blend for 1 minute. On low speed, add half of the flour mixture just to incorporate. Add the remaining flour mixture just to incorporate. Mix in the milk just to blend. Stir in the chocolate chips. Fold in the raspberries, just enough to add them evenly into the batter.

With the help of a spatula, pour the batter into the prepared pan. Sprinkle the topping evenly over the batter. Bake for about 50 minutes or until the top is lightly browned and a tester inserted in the middle of the cake comes out clean. Cool on a wire rack. Dust with powdered sugar and cut into squares.