coconut raspberry cake

Name: Coconut Raspberry Cake
Prep time: 30 min
Cook time: 40 min
Yield: 10
Ingredients: 3 cup(s) cake flour (not self rising); 2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1 cup(s) butter, unsalted, softened; 1 1/2 cup(s) sugar; 3 - eggs; 1/2 teaspoon(s) vanilla extract; 1/2 teaspoon(s) coconut extract; 1 can(s) coconut milk, unsweetened (13.5 oz); 1 cup(s) sweetend flake coconut, finely chopped; ## FROSTING AND FILLING; 1 package(s) cream cheese, room temperature (8oz); 4 tablespoon(s) butter, softened; 1 teaspoon(s) vanilla extract; 2 cup(s) powdered sugar; 1 cup(s) seedless raspberry jam; 1 1/2 cup(s) toasted coconut

(2 RATINGS)

122 Pinches 1 Photo

denise hagar

Niagara Falls, NY

Updated on May 15, 2011

This is a dense 4 layer cake. The toasted coconut really makes a difference in flavor. An easy way to toast coconut is in a non- stick frying pan over low heat, stirring constantly. You could use strawberry jam if you don't like raspberry. I made it for Easter and it was a hit!

Rate

prep time 30 Min

cook time 40 Min

method ---

yield 10 to 12

Ingredients

3 cups cake flour (not self rising)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, unsalted, softened
1 1/2 cups sugar
3 - eggs
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 can coconut milk, unsweetened (13.5 oz)
1 cup sweetend flake coconut, finely chopped
FROSTING AND FILLING
1 package cream cheese, room temperature (8oz)
4 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar
1 cup seedless raspberry jam
1 1/2 cups toasted coconut

How To Make coconut raspberry cake

Step 1

Coat two 8-inch round pans with spray, line bottom of pans with waxed paper and spray paper

Step 2

In bowl, whisk together flour, baking powder and salt.
Step 3

In large bowl, beat butter and sugar until light a& fluffy.
Step 4

Beat in eggs one at time, mixing well after each.
Step 5

Add vanilla and coconut extract, beat until combined
Step 6

On low speed, beat in flour mixture in three additions, alternating with coconut milk. Beat well after each addition.
Step 7

Fold in chopped coconut.
Step 8

Divide batter equally between pans, Bake at 350' for 40 minutes or until toothpick in center comes out clean. Cool on wire rack for 15 minutes.
Step 9

Remove cake from pans and cool completely. Trim cake layers if crowned. Split cake layers to make four layers.
Step 10

Place one layer on plate, spread with raspberry jam, next layer with frosting, next layer with raspberry jam and last layer frost the top and sides with frosting
Step 11

Gently press toasted coconut on tops and sides of cake. Finsh by placing fresh raspberries on the top.
Step 12

FROSTING-In large bowl beat cream cheese and butter until smooth, beat in vanila. On low speed, beat in powdered sugar until smooth
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