Dessert

Coconut Cake with Raspberry Filling

Coconut Cake with Raspberry Filling

This Coconut Cake with Raspberry Filling is such a pretty cake for the holidays!

Coconut Cake with Raspberry Filling

This is such a pretty cake, isn’t it? And we had such a good time making it.

Coconut Cake with Raspberry Filling

SO GOOD!!

Coconut Cake with Raspberry Filling

Prep Time: 30 minutes | Cook Time: 30 minutes | Servings: 10

Ingredients:

For the cake:

3 C. Cake flour

1 C. Softened butter unsalted

2 tsp. Baking powder

1 lb. Powdered sugar

4 large eggs separated

1 C. Coconut milk

2 tsp. Vanilla

Pinch of salt

1 tsp. Almond extract

1 C. Shredded coconut plus more for decorating

1-2 C. Raspberry preserves

For the icing:

3 C. Powdered sugar

⅓ C. Softened butter

Heavy whipping cream as needed

How to make Coconut Cake with Raspberry Filling:

Step 1. Preheat the oven to 350 degrees.

Step 2. Cream together the butter and 1 lb. powdered sugar until fluffy and smooth.

Step 3. Mix in the egg yolks.

Step 4. Add the flour, baking powder, salt, and coconut milk. Blend until smooth.

a.

b.

Step 5. Whisk in the egg whites.

Step 6. Fold in the shredded coconut, vanilla extract, and almond extract.

a.

b.

c.

Step 7. Spread the batter evenly between two well-greased 9” cake pans and bake for 30 minutes, or until golden brown and cooked through.

Step 8. Place on a rack to cool, turn the cakes out and allow to cool the rest of the way.

Step 9. Level out the top of one of the cake layers and place it on a cake stand.

Step 10. Top the layer of cake with a layer of raspberry preserves.

Step 11. Place the other layer of cake on top of the first one.

Step 12. Beat together the sugar and butter for the icing. Slowly add in heavy whipping cream until the icing is the consistency you desire.

Step 13. Ice the cake and cover with shredded coconut before serving.

Enjoy!

Coconut Cake with Raspberry Filling

Now, remember to save this recipe on Pinterest for later 🙂

Coconut Cake with Raspberry Filling

Coconut Cake with Raspberry Filling

Coconut Cake with Raspberry Filling

Yield: 10
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Ingredients

For the cake:

  • 3 C. Cake flour
  • 1 C. Softened butter unsalted
  • 2 tsp. Baking powder
  • 1 lb. Powdered sugar
  • 4 Large eggs separated
  • 1 C. Coconut milk
  • 2 tsp. Vanilla
  • Pinch of salt
  • 1 tsp. Almond extract
  • 1 C. Shredded coconut plus more for decorating
  • 1-2 C. Raspberry preserves

For the icing:

  • 3 C. Powdered sugar
  • ⅓ C. Softened butter
  • Heavy whipping cream as needed

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Instructions

  1. Preheat the oven to 350 degrees.
  2. Cream together the butter and 1 lb. powdered sugar until fluffy and smooth.
  3. Mix in the egg yolks.
  4. Add the flour, baking powder, salt, and coconut milk. Blend until smooth.
  5. Whisk in the egg whites.
  6. Fold in the shredded coconut, vanilla extract, and almond extract.
  7. Spread the batter evenly between two well-greased 9” cake pans and bake for 30 minutes, or until golden brown and cooked through.
  8. Place on a rack to cool, turn the cakes out and allow to cool the rest of the way.
  9. Level out the top of one of the cake layers and place it on a cake stand.
  10. Top the layer of cake with a layer of raspberry preserves.
  11. Place the other layer of cake on top of the first one.
  12. Beat together the sugar and butter for the icing. Slowly add in heavy whipping cream until the icing is the consistency you desire.
  13. Ice the cake and cover with shredded coconut before serving.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 983Total Fat: 35gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 143mgSodium: 241mgCarbohydrates: 162gNet Carbohydrates: 0gFiber: 2gSugar: 113gSugar Alcohols: 0gProtein: 7g

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