Raspberry Filled Coconut Cake


 


Raspberry Filled Coconut Cake

Ingredients

Cake:

1 cup unsalted butter, softened

2 tsp baking powder

1 pound of powdered sugar

4 large eggs, separated

1 tsp almond extract

2 tsp vanilla extract

1 cup coconut milk

One pinch of salt

3 cups of cake flour   

1 cup coconut, shredded

1 to 2 cups of raspberry preserves

Icing:

3 cups powdered sugar

½ cup softened butter

Heavy whipping cream, as needed

Instructions

FIRST STEP:

Preheat the oven to 350*


Cream together, the butter and one cup of powdered sugar until it is fluffy and smooth


SECOND STEP:

Mix in the egg yolks


Add in the cake flour, baking powder, coconut milk and salt. Blend until it is smooth.


THIRD STEP:

Whisk in the egg whites


Fold in, do not use a mixer, the vanilla extract, almond extract and the shredded coconut.


FOURTH STEP:

Grease the bottoms and sides of two round cake pans


Spread the batter evenly between the two pans


FIFTH STEP:

Bake for 30 minutes or until lightly golden. Test with a toothpick.


Set on a rack to cool partially, then turn out the cakes to cool completely


SIXTH STEP:

Remove the dome of one cake layer and place the cake onto a cake plate


Spread the raspberry preserves on top of the layer


SEVENTH STEP:

Place second layer on the top of first one


Beat together the powdered sugar and butter, slowly adding heavy whipping cream until desired consistency

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