COCONUT CAKE WITH RASPBERRY FILLING

Written by on in Lunch

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There’s something truly magical about baking a cake, especially when the recipe combines the rich, tropical flavors of coconut with the sweet-tartness of raspberry. Imagine a soft, moist coconut cake layered with raspberry preserves, all wrapped up in a creamy frosting — it’s a slice of heaven that’s perfect for any celebration or just a cozy day at home.

Why You’ll Love This Recipe

This Coconut Cake with Raspberry Filling is a delightful treat that brings a taste of the tropics to your table. Whether you’re a coconut lover or someone who enjoys a twist on traditional cakes, this recipe is sure to impress with its unique combination of flavors and textures. Plus, it’s surprisingly easy to make, even if you’re not a seasoned baker.

Kitchen Equipment You’ll Need

  • Two 9-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Spatula
  • Saucepan
  • Plastic wrap
  • Wooden pick or cake tester

Ingredients

Cake Ingredients:

  • 3 cups (297g) sifted cake flour (sift before measuring)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup butter, room temperature
  • 1 pound (450g) powdered sugar
  • 4 egg yolks, well beaten
  • 1 cup coconut milk
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract (or coconut extract)
  • 1 cup shredded coconut
  • 4 egg whites, well beaten
  • Raspberry Preserves (at least 1 cup)

Directions

Cake Directions:

  1. Preheat the oven to 350°F (175°C). Spray two 9-inch round cake pans with baking spray.
  2. Combine the cake flour, baking powder, and salt in a bowl. Sift these ingredients three times.
  3. In a mixing bowl, cream the butter thoroughly; add the powdered sugar gradually and continue creaming until light and fluffy.
  4. Add the egg yolks and beat well. Add the flour mixture alternately with the coconut milk, beating well after each addition. Stir in the shredded coconut and vanilla.
  5. Gently fold in the well-beaten egg whites until well combined.
  6. Divide the batter evenly between the prepared cake pans and bake for about 30 minutes, or until a wooden pick or cake tester inserted in the center comes out clean.
  7. Once baked, let the cakes cool completely before assembling.

Frosting Directions:

  1. In a saucepan, whisk together 1 cup of milk and 3 tablespoons of all-purpose flour. Cook and stir over medium heat until thickened and bubbly. Reduce heat and cook for two more minutes, then remove from heat. Cover the surface with plastic wrap and let it cool to room temperature without stirring.
  2. In a medium mixing bowl, beat the butter, sugar, and extracts until light and fluffy.
  3. Gradually add the cooled milk mixture to the butter mixture, a quarter cup at a time, beating on low speed after each addition until smooth.
  4. Add powdered sugar, 1/2 cup at a time, beating well afterward. Continue until the mixture is light and fluffy, adding more powdered sugar if necessary to achieve the desired thickness.

Assembly Instructions:

  1. Slice each cake layer in half horizontally.
  2. Spread a thin layer of raspberry preserves between the sliced layers.
  3. Alternate layers of preserves and frosting between the cake layers, then frost the top and sides of the entire cake.
  4. Sprinkle shredded coconut on top and sides of the frosted cake.
  5. Slice and serve your delicious creation!

Tips for Success

  • Ensure all ingredients are at room temperature before starting for a smoother batter.
  • Sift the flour multiple times for a lighter cake texture.
  • Be gentle when folding in the egg whites to keep the batter airy.

Additional Tips and Variations

  • For extra flavor, try adding a touch of lemon zest to the frosting.
  • If you prefer a different frosting, a classic buttercream pairs wonderfully with this cake.
  • Use fresh raspberries as a garnish for a beautiful presentation.

Nutritional Highlights (Per Serving)

  • Calories: 420
  • Fat: 22g
  • Carbohydrates: 55g
  • Protein: 5g
  • Fiber: 2g

Frequently Asked Questions (FAQ)

Can I use a different type of milk?

Yes, you can substitute almond milk or any other plant-based milk for coconut milk.

Can I make this cake in advance?

Absolutely! You can bake the cake layers a day ahead and assemble them on the day of serving.

What can I use instead of raspberry preserves?

Strawberry or blackberry preserves are great alternatives if you prefer a different fruit flavor.

Conclusion

This Coconut Cake with Raspberry Filling is not only a feast for the eyes but also a treat for the taste buds. Its rich coconut flavor paired with the tartness of raspberry makes it a perfect dessert for any occasion. Why not give it a try and let the tropical flavors transport you to a sunny paradise? We’d love to hear how it turns out, so feel free to share your experiences and any creative twists you added to the recipe!

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