Description
Calling all coconut lovers! Ultra moist coconut cake layers are sandwiched with raspberry filling and creamy coconut cream cheese frosting. Coat this cake in a thick layer of shredded coconut and garnish with fresh raspberries.
Ingredients
For the Coconut Cake:
2 and 1/2 cups (310 grams) all-purpose flour
1 Tablespoon (13 grams) baking powder
1/2 teaspoon (2 grams) baking soda
3/4 teaspoon (4 grams) salt
1/2 cup (113 grams) unsalted butter, softened to room temperature
1 and 1/2 cups (298 grams) granulated sugar
1 teaspoon vanilla extract
1 and 1/2 teaspoons coconut extract
1/4 teaspoon almond extract
6 large egg whites, lightly beaten until foamy on top
1 cup (227 grams) canned coconut milk
1/2 cup (113 grams) sour cream, at room temperature
1/3 cup (67 grams) unrefined coconut oil, liquified
1 cup (54 grams) unsweetened shredded coconut
For the Coconut Cream Cheese Frosting:
1 cup (226 grams) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon coconut extract
3 Tablespoons canned coconut milk
4 and 1/2 cups (510 grams) confectioners’ sugar
1/2 cup raspberry preserves
2 cups (108 grams) shredded coconut, for decorating
Instructions
Preheat oven to 350 degrees (F). Grease and line three 9-inch round cake pans.
Sift flour, baking powder, baking soda, and salt. Set aside.
Beat butter until creamy. Gradually add sugar, then extracts, and beat until fluffy.
Slowly mix in egg whites. Combine coconut milk and sour cream; alternately add this mixture and flour mixture to the batter. Fold in shredded coconut.
Divide batter among pans, bake for 20 minutes, then cool.
For frosting, beat butter, cream cheese, extracts, and coconut milk until smooth. Gradually add sugar and beat until fluffy.
Assemble cake with layers of frosting and raspberry preserves. Cover with shredded coconut.
- Prep Time: 30 minutes
- Cook Time: 25 minutes