Let me tell you about this coconut cake. There is a thick layer of homemade raspberry buttercream frosting sandwiched in-between two layers of the most delicious coconut cake.
Coconut Cake with Raspberry Filling
Let me tell you about this coconut cake. There is a thick layer of homemade raspberry buttercream frosting sandwiched in-between two layers of the most delicious coconut cake.
Servings 4 servings
Ingredients
- 3 cups (297g) sifted cake flour (sift before measuring)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup butter, room temperature
- 1 pound (450g) powdered sugar
- 4 egg yolks, well beaten *Beat until well combined, about 1 minute
- 1 cup coconut milk
- 1 teaspoon vanilla
- 1 teaspoon almond extract (or coconut extract)
- 1 cup shredded coconut
- 4 egg whites, well beaten
Instructions
- Pre-heat oven to 350F. Spray 2 – 9″ round cake pans with baking spray.
- Combine the cake flour, baking powder and salt in a bowl. Sift these ingredients 3 times.
- In a mixing bowl, cream butter thoroughly; add sugar gradually. Continue creaming until light and fluffy.
- Add the egg yolks and beat well. Add flour mixture alternately with the milk, beating well after each addition. Stir in coconut and vanilla.
- Fold in egg whites gently until well combined.
- Bake for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
- Makes two 9-inch layers, or three 8-inch layers. (This recipe used 9″ pans and sliced the layers in half.)
- Raspberry Preserves (at least 1 cup) *choose a good quality
- In a saucepan, use a whisk to blend 1 cup milk into 3 Tablespoons all-purpose flour.
- Cook and stir over medium heat until thickened and bubbly. Reduce heat, and cook and stir two minutes more.
- Remove from heat. Cover the surface with plastic wrap. Cool to room temperature without stirring.
- In a medium mixing bowl, beat butter, sugar, and extracts until light and fluffy. Add cooled milk mixture to butter mixture a quarter cup at a time, beating on low-speed after each addition until smooth.
- Add powdered sugar, 1/2 cup at a time, beating well afterward. Beat until the mixture is light and fluffy.
- Add more powdered sugar if necessary to desired thickness.
- Slice each layer in half. Spread a thin layer of preserves between the sliced layers.
- Alternate preserves and frosting between the layers then frost the top and sides of the cake. Sprinkle coconut on top and sides of the frosted cake. Slice and serve!
- Note, on the layers that you place the preserves, you can also add a thin layer of coconut as seen here.
Tips for the Best Coconut Cake with Raspberry Filling
- Pre-heat & Prep: Always gather all ingredients before cooking coconut cake with raspberry filling.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.