Raspberry Coconut Cake
"Raspberry Coconut Cake filled with Coconut Fudge and Raspberry Jam, covered with Coconut Cream Cheese Frosting, and topped with Coconut Fudge Truffles...."
INGREDIENTS
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1/2 cup unsalted butter (at room temperature (4 oz, 113 grams))
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2 tablespoons vegetable oil
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1 cup granulated sugar (7 oz, 200 grams)
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3/4 cup coconut milk (177 ml**)
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1/3 cup coconut yogurt* (78 ml)
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1 teaspoon vanilla extract (or coconut extract)
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2 cups cake flour (9 oz, 255 grams)
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2 teaspoons baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon fine sea salt
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4 egg whites
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1 can Eagle Brand® Sweetened Condensed Milk (14 oz, 396 grams)
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1/2 cup shredded coconut
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1 tablespoon unsalted butter
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1/4 cup coconut milk
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5 oz raspberries frozen or fresh (about 1 heaping cup)
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2 tablespoons maple syrup (or sugar)
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1 tablespoon lemon juice
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3 teaspoons cornstarch
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2 tablespoons water
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1 cup cream cheese (8 oz, 226 grams)
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1/2 cup unsalted butter (4 oz, 113 grams)
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4 cups powdered sugar (18 oz, 510 grams)
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2 tablespoons coconut milk
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1 teaspoon vanilla extract (or coconut extract)
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