Coconut Cake w/Raspberry Filling

Coconut Cake w/Raspberry Filling
Coconut Cake w/Raspberry Filling

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • FOR THE CAKE

  • 2

    cups cake flour

  • 1

    Tbs baking powder

  • 1/2

    tsp salt

  • 1/2

    cup unsalted butter

  • 1 1/2

    cup granulated sugar

  • 1

    tsp coconut extract

  • 1/2

    tsp vanilla extract

  • 4

    eggs, separated

  • 1

    cup whole milk

  • FOR THE FILLING

  • 2

    pints raspberry, pureed

  • 1/4

    cup + 2 Tbs granulated sugar

  • FOR THE FROSTING

  • 2

    8oz packages of cream cheese, room temp

  • 1/2

    cup unsalted butter, room temp

  • 2

    tsp coconut extract

  • 2

    cups powdered sugar, sifted

  • 14

    oz sweetened coconut flakes, toasted

Directions

FOR THE CAKE Preheat oven to 350F. Grease and flour two 9” cake pans and set aside. Stir together flour, baking powder, and salt in a medium bowl and set aside. Cream butter and 1 cup of sugar until light and fluffy. Mix in extracts. Add egg yolks one at a time, mixing well after each. Add half the dry ingredients. Slowly pour in milk while mixing on low. Add the remaining dry ingredients. Stop to scrape down the sides of the bowl often. In a clean dry bowl, beat egg whites until very bubbly. Add the remaining sugar and beat until medium peaks form. Fold egg whites into the batter in two parts. Divide batter between the two cake pans and bake for about 20 minutes or until an inserted toothpick comes out clean from the center of the cake. Cool completely before stacking cake. FOR THE FILLING Push pureed raspberries through a sieve to remove seeds. Over medium heat, combine raspberries and sugar together and stir until combined. Allow to boil for 15-20 minutes, stirring frequently. Remove from heat and let it cool completely. FOR THE FROSTING Beat together the butter and cream cheese until smooth. Mix in coconut extract and powdered sugar until smooth and 􀃘uffy. Fill cake with raspberry jam and cover with cream cheese frosting. Press toasted coconut 􀃘akes over the entire cake. Share only with people you love, because they are the only ones worthy of its heavenliness.

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