Raspberry Coconut Cake Recipes

RASPBERRY COCONUT CAKE

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.

COCONUT CAKE WITH RASPBERRY FILLING RECIPE - (3.7/5)

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 RECIPE

Steps:

• Preheat the oven to 350 F and line a 2 pound bread pan with parchment paper. Make sure to keep some excess paper higher than the sides of the pan. This will make it easier to remove the cake once it has been baked.
• In a mixing bowl, beat the butter and sugar until light and creamy.
• In a separate bowl, mix together the flour with the baking powder, then alternate adding the eggs and the flour to the first bowl, mixing after each addition.
• Gently fold in 1 cup desiccated coconut and ¾ cup raspberries, before transferring the cake batter to the prepared loaf tin. Level out the top and add ¼ cup raspberries to the top of the batter.
• Bake the cake for 1 hour. If the top begins to look a little brown, cover with foil. The cake is ready when it has risen and is golden on top, and it springs back when gently touched.
• Take the cake out of the oven and cool for 15 minutes before removing it from the bread pan to cool completely.
• Gently spread the raspberry jam on the top of the loaf cake, then sprinkle with the remaining 2 tablespoons of desiccated coconut and decorate with the remaining 10 raspberries.

CHOCOLATE CAKE WITH RASPBERRY & COCONUT FILLING

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.

RASPBERRY LEMON COCONUT CAKE RECIPE - (4/5)

Steps:

• Pre-heat your oven to 350°F and place a rack in the lower third of your oven. Coat two 8" or 9" pans with butter or nonstick spray and line the bottoms with a circle of parchment. Place the pans on a baking sheet and set aside. In a medium bowl, sift together the cake flour, baking powder and salt and set aside. In a second small bowl, combine the milk and egg whites and set aside. In the bowl of your stand mixer, combine the sugar and lemon zest and mix for a minute on medium speed until fragrant. Add the butter and cream together on medium speed for 4-5 minutes until the mixture is light and fluffy. Beat in the lemon extract and then grab your bowl of flour and milk. Reduce the mixer's speed to slow and add 1/3rd of the flour. Once moistened, increase the speed to medium and mix until incorporated. Then add 1/2 the milk mixture and beat until the mixture is uniform. Repeat with the remaining flour and milk, alternating until you've finished with the last 1/3rd of the flour. Mix the batter for a further 2 minutes to ensure it is lump free and well aerated. Divide the batter between your baking pans (I think it was a bit over 500g for each pan) and bake for 30 to 35 minutes until the centers of the cake springs back when touched lightly. Place the cakes on wire racks to cool. After a few minutes, run a knife around the outside of the pan to release the cake and remove from the pans. Allow to cool right side up until room temperature. BUTTER CREAM: Combine the sugar and egg whites in a bowl over simmering water. Whisking constantly, beat until the mixture is warm to the touch and the sugar is no longer gritty. Remove from heat and continue to beat until you have a thick, glossy meringue. Transfer the meringue to the bowl of your stand mixer with the paddle attachment and beat for several minutes on medium speed. Once the bowl of the mixer feels cool to the touch you can add your butter, one stick at a time beating on medium high. Once the butter is all in, continue to beat for 6-10 minutes. The mixture may seem to curdle at some point but don't worry, continue to beat and it will come together into a velvety buttercream. Once well beaten, you can add the lemon juice a little at a time, beat until absorbed and then adding more. Then add the vanilla and you're ready to frost. ASSEMBLE CAKE: For a four layer cake, level and divide the layers with a serrated knife. Place the bottom layer onto a cake round (or onto a cake plate with tuck strips of wax paper under the cake to protect the plate while frosting). Spread a third of the raspberry preserves onto the bottom layer of the cake and then a layer of buttercream. The trick to layering buttercream on top of a slippery layer of preserves is to put your buttercream into a disposable piping bag (or ziplock bag) and cut off a 1/3" diameter opening. Starting in the center of the layer, pipe a coil of buttercream. Continue to coil tightly, round and round until you have an even layer of icing on top. No need to spread the frosting with a spatula using this method. Top with a second layer of cake and repeat two more times. Place the last layer on top and then crumb coat the cake with a thin layer of icing. Chill the cake until the icing is firm and then frost the cake with the remaining butter cream. Smooth the remaining buttercream over the cake with an offset spatula until it is level and smooth. Sprinkle the coconut over the top of the cake and coat the sides by gently pouring the coconut between your hand and the cake. The cake is best eaten the day it is made. If you need to store it, refrigerate it covered for up to two days, allowing plenty of time to bring it back to room temperature before serving.

EASY LEMON-COCONUT CAKE WITH RASPBERRY SAUCE

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.

RASPBERRY COCONUT CAKE

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.

RASPBERRY & COCONUT TRIFLE CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter and line a deep 20cm loose-bottom cake tin. Beat all the cake ingredients together until smooth, pour into the tin, then smooth the top. Bake for 40-45 mins until golden and risen. Cool completely on a rack; once cold, put into the fridge. Meanwhile, prepare the custard - whisk the cornflour and 1 tbsp icing sugar into the remaining coconut cream until smooth. Bring the custard to the boil, then whisk in the coconut mix. Keep whisking until it's boiling and fairly thick. Tip into a bowl, cover with cling film straight away, then cool.
• Mix the Malibu, lime zest and juice and 2 tbsp icing sugar. Trim off the top of the cake if it's domed, then cut into three horizontally using a bread knife or serrated knife.
• Line the cleaned cake tin with plenty of cling film (a little oil helps it to stick), then put a circle of cake back in the bottom. Sprinkle with some of the Malibu mix. Crush 100g of the raspberries and mix well into the jam, then fold in 100g whole raspberries. Spoon onto the sponge in the tin but don't go right to the edges.
• Top with the second piece of cake, sprinkle with more of the Malibu mix, then spoon the custard over and spread it out. Top with the final layer of cake, sprinkle with remaining Malibu, then chill for at least 4 hrs, covered with cling film, to let the layers firm up and the flavours mingle.
• Once set, remove the cake from the tin, then slide it onto a serving plate. Softly whip the cream with the final 1 tbsp icing sugar, then spread over top of the cake. Scatter with the remaining whole raspberries and decorate with fresh shredded coconut, if you like.