Coconut Cake With Raspberry Filling

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Let me tell you about this cake with coconut. In between two layers of the most amazing coconut cake, there is a dense layer of homemade raspberry buttercream frosting sandwiched in. My beloved marshmallow frosting, which is changed to include a teaspoon of coconut extract, frosts the dessert. The whole cake is covered in shredded coconut which is softly toasted. Lovely color and taste are added by fresh red raspberries layered on the top of the cake. You’re not going to be able to resist a piece of this tasty cake or two!
THE CAKE INGREDIENTS:
+3 C.OF -sifted- cake flour.
+2 TSP.OF baking powder.
+1/4 TSP.OF salt
+1 C.OF butter-room temperature-
+450g Of powdered sugar, approximately 3Cups.
+4 egg yolks-well beaten-.
+1 C.OF coconut milk.
+1 TSP.OF vanilla extract.
+1 TSP.OF coconut extract.
+1 C.OF -shredded- coconut.
+4 egg whites-well beaten-
THE FROSTING INGREDIENTS:
+1 C.OF almond milk.
+3 TBSP.Of all-purpose flour.
+1 C.OF butter-softened-
+1 C.OF sugar.
+1/2 TSP.Of vanilla extract.
+1/2 TSP.Of coconut extract.
+1 1/2 cups powdered sugar.
+2 C.OF Raspberry-Preserves
+1+1/2 C.OF coconut
INSTRUCTIONS:
TO MAKE THE CAKE:
+ STEP 1_YOUR OVEN SHOULD BE PREHEATED TO 350 DEGREES F.
And Spray 2 round cake pans{9inch} with a non-stick spray.
+ STEP 2_In a bowl, add together the sifted cake flour, baking powder, and salt.
+ STEP 3_Cream the butter thoroughly in a mixing bowl, adding the sugar gradually. Continue to cream until soft and light. Add the yolks and beat well.
+ STEP 4_Add the flour mixture and the milk alternately, beating well after each addition.
+ STEP 5_Stir in the vanilla and coconut. Gently add in the egg whites, and beat well till mixed.
+ STEP 6_Bake for 30 minutes, and remove it from the oven when a tester placed in the center of the cakes comes out clean.
HOW TO MAKE THE FROSTING??
+ STEP 1_Using a whisk in a saucepan to mix 1 cup of milk into three tablespoons of all-purpose flour. Cook and mix until bubbly and thickened, over medium heat. Reduce the fire, simmer and stir for another two minutes. Withdraw from the sun. With plastic wrap, protect the board. Without cooking, cool to room temperature.
+ STEP 2_Beat the butter, sugar, and extract in a medium mixing bowl until light and fluffy.
+ STEP 3_Add a quarter of a cup of cooled milk mixture to the butter mixture at a time, beating at low speed until smooth after each addition.
+ STEP 4_Add powdered sugar, 1/2 cup at a time, and beat well. Whisk until the combination is light and fluffy.
+ STEP 5_Add additional powdered sugar to the desired thickness if necessary.
LAST PREPARATION:
+ STEP 1_Slice the sheet in two. Spread a thin layer of preservatives between cut layers. Alternate preserves and frosts between the layers, then frost the top and the sides of the cake.
+ STEP 2_Sprinkle the coconut on the top and sides of the cake.
+ STEP 3_Cut, serve, and enjoy it!

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