COCONUT CAKE WITH RASPBERRY FILLING

An Irresistible Dessert Adventure: Coconut Cake with Raspberry Filling

Imagine being shut indoors with restless children on a rainy weekend. The solution? Baking, of course! I recently embarked on a quest for the perfect coconut cake to celebrate a friend’s birthday, and after experimenting in the kitchen, I’ve discovered a recipe that’s sure to delight your taste buds. While coconut isn’t a frequent ingredient in our household, it’s never turned down by anyone, especially when combined with a luscious raspberry filling.

Why You’ll Love This Recipe

This coconut cake is a delightful blend of flavors and textures. The use of powdered sugar in the batter might seem unusual, but it results in a wonderfully light and moist cake. The frosting was a bit of a conundrum, but I settled on a recipe that was interesting and not overly sweet—perfect for those who prefer a less sugary treat. This cake is definitely a keeper on my top favorites list, and I’m already planning to try it with a buttercream frosting next time for a bit of variety.

Kitchen Equipment You’ll Need

• Mixing bowls
• Electric mixer
• 9-inch round cake pans
• Sifter
• Wooden spoon or spatula
• Saucepan
• Whisk
• Cake tester or toothpick

Ingredients

Cake Ingredients:

• 3 cups (297g) sifted cake flour
• 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 extract
• 1 teaspoon almond extract (or coconut extract)
• 1 cup shredded coconut
• 4 egg whites, well beaten

Filling:

• Raspberry preserves (at least 1 cup, choose a good quality)

Frosting Ingredients:

• 1 cup milk
• 3 tablespoons all-purpose flour
• 1 cup butter
• Sugar (amount as desired)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (or coconut extract)
• Powdered sugar (for thickening, as needed)

Step-by-Step Instructions

1. Preheat your oven to 350°F. Spray two 9-inch round cake pans with baking spray.
2. In a bowl, combine cake flour, baking powder, and salt. Sift these ingredients three times.
3. In a mixing bowl, cream the butter thoroughly. Gradually add powdered sugar, continuing to cream until the mixture is light and fluffy.
4. Beat in the egg yolks, then add the flour mixture alternately with coconut milk, beating well after each addition. Stir in shredded coconut and vanilla.
5. Gently fold in well-beaten egg whites until combined.
6. Divide the batter between the prepared pans. Bake for about 30 minutes, or until a cake tester inserted in the center comes out clean.
7. For the frosting, whisk 1 cup of milk into 3 tablespoons of all-purpose flour in a saucepan. Cook over medium heat until thickened and bubbly. Reduce heat and continue cooking for two more minutes. Remove from heat, cover the surface with plastic wrap, and cool to room temperature.
8. In a mixing bowl, beat butter, sugar, and extracts until light and fluffy. Add the cooled milk mixture to the butter mixture a quarter cup at a time, beating on low speed until smooth. Adjust thickness with powdered sugar as needed.
9. Slice each cake layer in half. Spread a thin layer of raspberry preserves between the layers, alternating with frosting. Frost the top and sides of the cake, then sprinkle shredded coconut over the frosted cake.

Tips for Success

• Ensure all ingredients are at room temperature before starting.
• Sifting the dry ingredients multiple times helps achieve a lighter cake texture.
• Fold in the egg whites gently to maintain the cake’s lightness.

Additional Tips and Variations

Try adding a thin layer of shredded coconut along with the preserves for added texture. If you prefer a sweeter frosting, increase the amount of powdered sugar to your liking. Consider experimenting with different extracts, such as a hint of lemon, for a fresh twist.

Nutritional Highlights (Per Serving)

This cake is a treat, so it’s perfect for special occasions. Ingredients like coconut milk and egg whites contribute to the cake’s rich texture and flavor.

Frequently Asked Questions (FAQ)

• Can I use fresh raspberries instead of preserves? Yes, but the preserves add a concentrated flavor that complements the coconut beautifully.
• What’s the best way to store the cake? Store it in an airtight container in the refrigerator for up to three days.
• Can I make the cake layers ahead of time? Absolutely! You can bake the layers a day in advance and assemble the cake when you’re ready.

Conclusion

This Coconut Cake with Raspberry Filling promises to be a delightful addition to any celebration. Its unique combination of flavors and textures is sure to impress your friends and family. I’d love to hear your thoughts and see your own variations of this recipe, so please share your experiences in the comments below. Happy baking!