COCONUT CAKE WITH RASPBERRY FILLING RECIPE - (3.7/5)
Provided by á-46561
Number Of Ingredients 23
Steps:
- Pre-heat oven to 350 degrees. 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. Pour batter into three 8" cake pans or two 9" cake pans. Bake for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool cake. If you used 9" cake pans, slice the layers in half to make a 4 layer cake. Raspberry Preserves (at least 1 cup) *choose a good quality Frosting Directions: 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 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 I placed the preserves, I also added a thin layer of coconut.
RASPBERRY COCONUT CAKE
This seemed like a festive dessert to fix for the holidays, so I decided to try it out on my co-workers. They loved it!-Joanie Ward, Brownsburg, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Prepare cake batter according to package directions; fold in 2/3 cup coconut. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a microwave, melt white chocolate and cream at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.Cool to room temperature. , In a small bowl, combine jam and 1 cup coconut. Spread over one cake layer; top with second layer. , In a small bowl, beat butter until fluffy. Add confectioners' sugar; beat until smooth. gradually beat in white chocolate mixture. Spread over top and sides of cake. Toast remaining coconut; press over top and sides of cake.
Nutrition Facts : Calories 610 calories, Fat 36g fat (20g saturated fat), Cholesterol 48mg cholesterol, Sodium 507mg sodium, Carbohydrate 70g carbohydrate (49g sugars, Fiber 2g fiber), Protein 4g protein.
EASY LEMON-COCONUT CAKE WITH RASPBERRY SAUCE
An extremely moist lemon-coconut cake that's near impossible to mess up! It's ideal for serving large parties, and can be eaten with or without the sauce, meaning it pleases even the pickiest eaters.
Provided by Patricia Jackson
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h20m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- Zest 2 lemons into a small bowl. Juice 1 of the lemons into another small bowl. Reserve remaining lemon for another use.
- Combine flour, baking powder, baking soda, and salt in a bowl.
- Whisk sugar and eggs together in another bowl until they form a ribbon. Stir olive oil, milk, lemon zest, and 1/2 of the lemon juice into the sugar-egg mixture until thoroughly combined. Fold in dry ingredients and coconut, then pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Remove cake and let cool completely, 20 to 30 minutes.
- While cake is baking, place raspberries, sugar, and remaining lemon juice in a small saucepan. Heat over medium-high heat and stir until raspberries break down and mixture has thickened and is starting to boil, 5 to 7 minutes. Remove from heat and place in a serving container.
- Cut cake into pieces and spoon or pour some of the sauce over top.
Nutrition Facts : Calories 496.3 calories, Carbohydrate 60.4 g, Cholesterol 41.9 mg, Fat 27.4 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 5.5 g, Sodium 101.3 mg, Sugar 42.7 g
CHOCOLATE CAKE WITH RASPBERRY & COCONUT FILLING
This is a terrific chocolate cake by itself. But the raspberry coconut filling is what really makes it special at our house! It really presents nicely with the raspberry/coconut on the sides. The frosting recipe yields 4 cups. Either cut it down or make cupcakes using the same cake recipe to use it up.
Provided by capless
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- Chocolate Layer Cake In a large bowl beat margarine at medium speed until creamy.
- Gradually add sugar and beat until fluffy.
- Add egg whites and whole egg one at a time and mix well.
- In a separate container combine buttermilk and water.
- In a small bowl combine flour, baking soda, salt, and cocoa powder, stir to mix.
- With mixer at medium speed add flour mixture alternating with buttermilk/water to the margarine mixture.
- Add vanilla extract and mix in well.
- Lightly coat 2 8-inch cake pans with vegetable spray and pour batter evenly into both pans.
- Bake at 350F for 22-25 minutes or until toothpick comes out clean.
- Cool in wire rack 10 minutes.
- Remove from pans and continue to cool.
- Raspberry Coconut Filling Empty jar of raspberry preserves in a medium meshed strainer.
- Using the back of a spoon press out the"jelly" and retain the seeds.
- Mix the"jelly" with the coconut, coconut extract, and orange rind.
- Add about 1-2 T of the seeds back into the jelly mixture.
- (this is optional if you don't care for seeds).
- When cake is completely cooled spread a layer of the filling just to about 1/2" from the cakes edge.
- Set aside remaining filling.
- Sprinkle a layer of coconut flakes on top of the filling.
- Add top layer of cake.
- Frosting (Use a large double boiler as this recipe makes 4 cups) Fill the bottom of the double boiler with water and set to boil.
- Combine the first 4 ingredients in the TOP of the double boiler.
- Beat with an electric hand mixer at medium speed just to blend ingredients.
- Place top over boiling water and beat constantly at high speed for about 9 minutes, or until stiff peaks form.
- Remove from heat.
- Add vanilla and coconut extracts and mix for 1 additional minute.
- It should be at a spreading consistency now, if not continue to beat.
- Spread over top of cake and lightly sprinkle with coconut flakes (lightly toasted is nice also).
- Mix enough of the coconut flakes with the remaining filling so that you can press to"stick" it to the side of cake.
Nutrition Facts : Calories 486.3, Fat 11, SaturatedFat 3.8, Cholesterol 16.3, Sodium 313, Carbohydrate 93.2, Fiber 2.2, Sugar 66.5, Protein 5.3
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