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.
COCONUT RASPBERRY CAKE
Provided by Olga's Flavor Factory
Categories Sweets
Time 1h30m
Yield 1 (9 inch) cake
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees Fahrenheit. Grease 2 (8-9 inch) round cake pans and line with parchment paper.
- Combine all the wet ingredients (egg, egg whites, water, cream of coconut, vanilla and coconut extract) together and mix to combine.
- In a large bowl of a standing mixer, with a paddle attachment, or using a hand mixer, combine all the dry ingredients (flour, sugar, baking powder and salt) and mix to combine.
- Add the softened butter, mixing on low speed, one piece at a time, until it's incorporated into the dry ingredients, about 2 minutes. The butter pieces shouldn't be larger than pea sized.
- With the mixer running on low, pour in the liquid ingredients. Mix until the batter is smooth.
- Divide the batter evenly between the two prepared cake pans.
- Bake in the preheated oven for about 30 minutes.
- Cool for about 10 minutes and then take out of the pans onto cooling racks. When the cakes have cooled, cut them in half horizontally with a serrated knife.
- Meanwhile, make the raspberry jam by combining the raspberries and sugar in a small saucepan. Bring to a boil, reduce to a simmer and cook for about 20 minutes.
- Strain the raspberries through a fine mesh sieve. Set aside.
- Combine the cream cheese and butter in a standing mixer using a paddle attachment. Mix until creamy and smooth.
- Add the powdered sugar, the remaining container of cream of coconut and the extracts. Mix to combine.
- Spread ⅓ of the raspberry jam on top of the first cake layer. Spread part of the frosting over the jam. Repeat with the rest of the cake layers.
- Spread the frosting evenly over the top and sides of the cake.
- Decorate the sides of the cake with the toasted coconut flakes and with fresh raspberries on top of the cake.
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.
COCONUT & RASPBERRY SYRUP CAKE
Make and share this Coconut & Raspberry Syrup Cake recipe from Food.com.
Provided by Topher
Categories Dessert
Time 55m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Grease and line a 28cm springform cake tin.
- Preheat the oven to 170°C.
- In a mixer, whisk the butter, sugar and lemon zest until pale and light.
- Add the eggs one by one, beating well after each is added.
- Sift the flour and baking powder and add to the butter mixture. Fold in the coconut and the sour cream.
- Pour the mixture into the prepared tin and bake for 35 minutes or until a skewer inserted into the middle of the cake comes out clean.
- Cool the cake completely and then store in an airtight container.
- Raspberry Syrup:.
- Combine the sugar, vanilla bean, lemon juice and water in a heavy-based sauce-pan. Over a high heat, bring to the boil without stirring.
- Continue to boil the sugar till the large bubbles have reduced to tiny bubbles (about 10 minutes). Add the raspberries and stir rapidly until combined. Bring the syrup back to the boil and then simmer for 5 minutes.
- Allow the syrup to cool then pour into an airtight container until ready to use. Pour over the cake at the last minute.
Nutrition Facts : Calories 862.5, Fat 41.6, SaturatedFat 27.9, Cholesterol 198.2, Sodium 194.2, Carbohydrate 119.9, Fiber 3.8, Sugar 101, Protein 7.9
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
RASPBERRY COCONUT CAKE
My mom called to let me know that the next day we would be celebrating my leap year baby cousins first birthday. She said my Aunt Pat said to make sure I knew that we would be eating something besides "a couple of chickens"- a little family joke that if I don't cook, we only have rotisserie chickens from the grocery store.I asked my mom what kind of cake she would have, it was her first birthday after all- a momentous occasion sure to be captured in pictures. She said she thought maybe brownies. Well I didn't sleep all night, thinking about our little princess not having a birthday cake. I got up at 6 am., shuffled around in the pantry, and pulled out the ingredients to make this cake. I tinted the coconut pink using a baggie and 2 drops of food coloring. It was a pretty little cake and it looked so tempting that Adrianna dug right in fingers and all, and her big sister did too with a little encouragement from my mom. First birthdays deserve something special - like this cake. From Taste of Home Simple and Delicious.
Provided by cookiedog
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Prepare cake batter according to package directions; fold in 2/3 cup coconut.
- Pour into two greased 9-in. round baking pans.
- Bake at 350F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes removing from pans to wire racks to cool completely.
- In a microwave-safe bowl, combine white chocolate and cream.
- Microwave, uncovered, on high for 1 minute (mine took 30 seconds) or until chocolate is almost melted; stir until smooth. (Please adjust the time in microwave according to your micro's power).
- 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 mixing bowl, cream butter and confectioners' sugar until light an d fluffy; gradually beat in white chocolate mixture.
- Spread over top and sides of cake.
- Toast remaining coconut; sprinkle over cake.
More about "coconut raspberry syrup cake recipes"
HOW TO MAKE RASPBERRY, COCONUT AND LEMON SYRUP CAKE – …
From theguardian.com
Estimated Reading Time 2 mins
COCONUT CAKE WITH RASPBERRY FILLING - SWEET PEA'S …
From sweetpeaskitchen.com
COCONUT RASPBERRY CAKE – MY FAVOURITE PASTIME
From myfavouritepastime.com
RASPBERRY COCONUT CAKE RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
COCONUT RASPBERRY CAKE - THE LITTLE EPICUREAN
From thelittleepicurean.com
RASPBERRY COCONUT CAKE (PALEO, GF) - IRENA MACRI
From irenamacri.com
COCONUT CAKE WITH RASPBERRY FILLING - THE COOKING BRIDE
From cookingbride.com
COCONUT RASPBERRY CHOCOLATE CAKE - DRIZZLE ME SKINNY!
From drizzlemeskinny.com
RASPBERRY COCONUT LAYER CAKE - RECIPES | GO BOLD WITH BUTTER
From goboldwithbutter.com
COCONUT RASPBERRY LAYER CAKE - STEPHANIE'S SLICE OF LIFE
From stephaniessliceoflife.com
COCONUT AND RASPBERRY CAKE RECIPE | WOOLWORTHS
From woolworths.com.au
LEMON, RASPBERRY & COCONUT CAKE — OSIBAKES
From osibakes.com
COCONUT & RASPBERRY LOAF CAKE RECIPE - THE LITTLE BLOG OF VEGAN
From thelittleblogofvegan.com
WORLD BEST COCONUT COOKING RECIPES: COCONUT & RASPBERRY SYRUP …
From worldbestcoconutrecipes.blogspot.com
RASPBERRY AND COCONUT LOAF CAKE - MRSFOODIEMUMMA
From mrsfoodiemumma.com
RASPBERRY COCONUT MINI CAKE | DRISCOLL'S
From driscolls.com
COCONUT RASPBERRY POKE CAKE | 12 TOMATOES
From 12tomatoes.com
COCONUT RASPBERRY LAYER CAKE - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
COCONUT AND RASPBERRY CAKE - SUGAR SALT MAGIC
From sugarsaltmagic.com
RASPBERRY AND COCONUT CAKE - FLUFFY CAKE LAYERS W ... - CHELSWEETS
From chelsweets.com
RASPBERRY AND COCONUT CAKE - RECIPE - THE ANSWER IS CAKE
From theansweriscake.com
RASPBERRY AND COCONUT FLAPJACKS - MAISON CUPCAKE
From maisoncupcake.com
COCONUT RASPBERRY LAYER CAKE | BAKING MAD
From bakingmad.com
RASPBERRY FILLED COCONUT CAKE - HAPPY HOMESCHOOL NEST
From happyhomeschoolnest.com
COCONUT CAKE WITH RASPBERRY FILLING RECIPE | MYRECIPES
From myrecipes.com
GLUTEN FREE COCONUT RASPBERRY CAKE -PALEO - OUR NOURISHING TABLE
From ournourishingtable.com
COCONUT CAKE WITH RASPBERRY FILLING – AMY ROLOFF
From amyjroloff.com
SUGAR FREE COCONUT & RASPBERRY CAKE (GF, DF) | ADD SOME VEG
From addsomeveg.com
COCONUT RASPBERRY LAYER CAKE - KARO
From karosyrup.com
RASPBERRY & COCONUT CAKE | MCCORMICK AUSTRALIA
From mccormick.com.au
COCONUT RASPBERRY LAYER CAKE, KARO SYRUP
From argostarch.com
DISCOVERNET | RASPBERRY COCONUT CAKE RECIPE
From discovernet.io
RASPBERRY COCONUT CAKE RECIPE - TASTING TABLE
From tastingtable.com
COCONUT RASPBERRY CHEESECAKE - NORINE'S NEST
From norinesnest.com
VEGAN COCONUT RASPBERRY CAKE - EDWARD & SONS RECIPE BLOG
From edwardandsonsrecipes.org
RASPBERRY GLAZED COCONUT CHIFFON CAKE - WORTH WHISKING
From worthwhisking.com
COCONUT CAKE WITH RASPBERRY FROSTING - DANI'S COOKINGS
From daniscookings.com
COCONUT & RASPBERRY RIPPLE CAKE - FARM TO FORK
From farmtofork.com.au
RASPBERRY AND COCONUT CAKE - FOODHEAVENMAG.COM
From foodheavenmag.com
COCONUT CAKE WITH RASPBERRY GLAZE - RECIPES - LIP-SMACKING FOOD
From lipsmackingfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love