Coconut Cake with Raspberry Filling
Indulge in the delicate flavors of coconut and raspberry with this exquisite cake recipe.
Ingredients:
For the Cake:
- 3 cups (297g) cake flour, sifted before measuring
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup butter, at room temperature
- 1 pound (450g) powdered sugar
- 4 egg yolks, well beaten
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (or coconut extract)
- 1 cup shredded coconut
- 4 egg whites, beaten until stiff peaks form
For the Raspberry Filling:
- Raspberry preserves (at least 1 cup), choose a high-quality option
For the Frosting:
- 1 cup milk
- 3 tablespoons all-purpose flour
- 1 cup butter
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (or coconut extract)
- Powdered sugar, as needed for desired thickness
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, sift together the cake flour, baking powder, and salt three times.
- In a mixing bowl, cream the butter thoroughly. Gradually add the powdered sugar, continuing to cream until light and fluffy. Beat in the egg yolks until well combined.
- Alternately add the flour mixture and coconut milk to the creamed mixture, beating well after each addition. Stir in the vanilla extract, almond extract (or coconut extract), and shredded coconut.
- Gently fold in the beaten egg whites until well combined.
- Divide the batter evenly between the prepared cake pans. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, whisk together 1 cup of milk and 3 tablespoons of all-purpose flour in a saucepan. Cook and stir over medium heat until thickened and bubbly. Remove from heat, cover the surface with plastic wrap, and let cool to room temperature without stirring.
- In a medium mixing bowl, beat together the butter, sugar, and extracts until light and fluffy. Gradually add the cooled milk mixture a quarter cup at a time, beating on low speed after each addition until smooth. Adjust the thickness by adding powdered sugar as needed.
- To assemble the cake, slice each layer in half horizontally. Spread a thin layer of raspberry preserves between the sliced layers. Alternate layers of preserves and frosting, then frost the top and sides of the cake.
- Sprinkle shredded coconut over the frosted cake.
- Slice and serve, savoring each delicious bite!
Note: For added flavor and texture, consider adding a thin layer of shredded coconut along with the raspberry preserves between the cake layers. Enjoy!