COCONUT CAKE WITH RASPBERRY FILLING
Go nuts for coconut with this coconut cake layered with raspberry preserves and topped with a buttery and creamy frosting with shredded coconut.
3 C. (297g) sifted cake flour, sift before measuring
2 Tsp. baking powder
1/4 Tsp. salt
1 C. butter, room temperature
1 Pound (450g) powdered sugar
4 Egg yolks, well beaten *Beat until well combined, about 1 minute
1 C. coconut milk
1 Tsp. vanilla
1 Tsp. almond extract (or coconut)
1 C. shredded coconut
4 Egg whites, well beaten
1 C. raspberry preserves
1 C. milk
3 Tbsp. all-purpose flour
1 C. butter, softened
1 C. sugar
1/2 Tsp. vanilla extract
1/2 Tsp. coconut extract
11/2 C. powdered sugar
11/2 C. shredded coconut
HOW TO MAKE:
1-Pre-heat oven to 350 degrees. Spray 2 – 9″ round cake pans with baking spray.
2-Combine the cake flour, baking powder and salt in a bowl. Sift these ingredients 3 times.
3-In a mixing bowl, cream butter thoroughly; add sugar gradually.
4-Continue creaming until light and fluffy.
5-Add the egg yolks and beat well.
6-Add flour mixture alternately with the milk, beating well after each addition. Stir in coconut and vanilla.
7-Fold in egg whites gently until well combined. Pour batter into three 8″ cake pans or two 9″ cake pans.
8-Bake for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
9-Cool cake. If you used 9″ cake pans, slice the layers in half to make a 4 layer cake.
10-Raspberry Preserves (at least 1 cup) *choose a good quality
11-In a saucepan, use a whisk to blend 1 cup milk into 3 tablespoons all-purpose flour.
12-Cook and stir over medium heat until thickened and bubbly.
13-Reduce heat, and cook and stir two minutes more.
14-Remove from heat. Cover the surface with plastic wrap. Cool to room temperature without stirring.
15-In a medium mixing bowl, beat butter, sugar, and extracts until light and fluffy.
16-Add cooled milk mixture to butter mixture a quarter cup at a time, beating on low-speed after each addition until smooth.
17-Add powdered sugar, 1/2 cup at a time, beating well afterward.
17-Beat until mixture is light and fluffy. Add more powdered sugar if necessary to desired thickness.
18-Slice each layer in half. Spread a thin layer of preserves* between the sliced layers.
19-Alternate preserves and frosting between the layers then frost the top and sides of the cake.
20-Sprinkle coconut on top and sides of the frosted cake. Slice and serve!
*Note, on the layers that I placed the preserves, I also added a thin layer of coconut.
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