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Coconut Cake With Raspberry Filling!!!

Preface: Before you look at the list of ingredients in this cake stop. The cake is really, really easy to prepare. Use whatever frosting youโ€™d like, but try the cakeโ€ฆ
After a weekend of being shut in with sick kids, the stir crazy feeling was overwhelming, so why not bake? I have been actively searching for coconut cake recipes to prepare for a friends upcoming birthday, and I am not brave enough to prepare a โ€œfirst timeโ€ cake to be served publiclyโ€ฆ score family.
We donโ€™t do coconut very often, yet no one, even the kids, will turn it down. The cake recipe is from one source, and the frosting from another with a little tweeking. Note, the cake batter uses powdered sugar. I have never seen this in a cake before, and was leery about it, but it was fantastic.

Speaking of frosting. I had a very hard time deciding the best type of frosting. Supposedly the โ€œclassic southernโ€ coconut cake uses a whipped/meringue type frosting, verses a buttercream, but I grew up southern and buttercream was on every cake Iโ€™ve ever eaten. Anyway, this recipe intrigued me and settled my frosting dilemma.

Final thoughts? The cake is a keeper. Big time! The frosting was interesting. The original recipe was good, but not very โ€œsweetโ€ so I added some powdered sugar. I think it helped also to thicken the frosting slightly. I will definitely put the cake in my top favorites list, but will probably do a buttercream frosting next time. I just really want to find the โ€œperfectโ€ combination.
Has anyone tried the 7 minute frosting method? What did you think? Was it meringue like?

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INGREDIENTS

3 cups (297g) sifted cake flour (sift before measuring)
2 teaspoons baking powder
ยผ teaspoon salt
1 cup butter, room temperature
1 pound (450g) powdered sugar
4 egg yolks, well beaten *Beat until well combined, about 1 minute
1 cup coconut milk
1 teaspoon vanilla
1 teaspoon almond extract (or coconut extract)
1 cup shredded coconut
4 egg whites, well beaten

INSTRUCTIONS

  1. Pre-heat oven to 350F. Spray 2 โ€“ 9โ€ณ 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. Continue creaming until light and fluffy. Add the egg yolks and beat well. Add flour mixture alternately with the milk, beating well after each addition. Stir in coconut and vanilla.
  4. Fold in egg whites gently until well combined.
  5. Bake for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
  6. Makes two 9-inch layers, or three 8-inch layers. (This recipe used 9โ€ณ pans and sliced the layers in half.)
  7. Raspberry Preserves (at least 1 cup) *choose a good quality

Frosting Directions :

  1. In a saucepan, use a whisk to blend 1 cup milk into 3 Tablespoons all-purpose flour. Cook and stir over medium heat until thickened and bubbly. Reduce heat, and cook and stir two minutes more. Remove from heat. Cover the surface with plastic wrap. Cool to room temperature without stirring.
  2. In a medium mixing bowl, beat butter, sugar, and extracts until light and fluffy. Add cooled milk mixture to butter mixture a quarter cup at a time, beating on low-speed after each addition until smooth. **Add powdered sugar, 1/2 cup at a time, beating well afterward. Beat until mixture is light and fluffy. Add more powdered sugar if necessary to desired thickness.
  3. Slice each layer in half. Spread a thin layer of preserves between the sliced layers*. Alternate preserves and frosting between the layers then frost the top and sides of the cake. Sprinkle coconut on top and sides of the frosted cake. Slice and serve!
Coconut Cake With Raspberry Filling!!!

Coconut Cake With Raspberry Filling!!!

0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

  • 3 cups 3 (297g) sifted cake flour (sift before measuring)

  • 2 teaspoons 2 baking powder

  • ยผ teaspoon salt

  • 1 cup 1 butter, room temperature

  • 1 pound 1 (450g) powdered sugar

  • 4 4 egg yolks, well beaten *Beat until well combined, about 1 minute

  • 1 cup 1 coconut milk

  • 1 teaspoon 1 vanilla

  • 1 teaspoon 1 almond extract (or coconut extract)

  • 1 cup 1 shredded coconut

  • 4 4 egg whites, well beaten

Directions

  • Pre-heat oven to 350F. Spray 2 โ€“ 9โ€ณ round cake pans with baking spray.
  • Combine the cake flour, baking powder and salt in a bowl. Sift these ingredients 3 times.
  • In a mixing bowl, cream butter thoroughly; add sugar gradually. Continue creaming until light and fluffy. Add the egg yolks and beat well. Add flour mixture alternately with the milk, beating well after each addition. Stir in coconut and vanilla.
  • Fold in egg whites gently until well combined.
  • Bake for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
  • Makes two 9-inch layers, or three 8-inch layers. (This recipe used 9โ€ณ pans and sliced the layers in half.)
  • Raspberry Preserves (at least 1 cup) *choose a good quality
  • Frosting Directions :
  • In a saucepan, use a whisk to blend 1 cup milk into 3 Tablespoons all-purpose flour. Cook and stir over medium heat until thickened and bubbly. Reduce heat, and cook and stir two minutes more. Remove from heat. Cover the surface with plastic wrap. Cool to room temperature without stirring.
  • In a medium mixing bowl, beat butter, sugar, and extracts until light and fluffy. Add cooled milk mixture to butter mixture a quarter cup at a time, beating on low-speed after each addition until smooth. **Add powdered sugar, 1/2 cup at a time, beating well afterward. Beat until mixture is light and fluffy. Add more powdered sugar if necessary to desired thickness.
  • Slice each layer in half. Spread a thin layer of preserves between the sliced layers*. Alternate preserves and frosting between the layers then frost the top and sides of the cake. Sprinkle coconut on top and sides of the frosted cake. Slice and serve!

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