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Raspberry Filled Coconut Cake

Written by admin

Ingredients
Cake:
1 cup unsalted butter, softened
2 tsp baking powder
1 pound of powdered sugar
4 large eggs, separated
1 tsp almond extract
2 tsp vanilla extract
1 cup coconut milk
One pinch of salt
3 cups of cake flour
1 cup coconut, shredded
1 to 2 cups of raspberry preserves
Icing:
3 cups powdered sugar
½ cup softened butter
Heavy whipping cream, as needed
Instructions
FIRST STEP:
Preheat the oven to 350*

Cream together, the butter and one cup of powdered sugar until it is fluffy and smooth

SECOND STEP:
Mix in the egg yolks

Add in the cake flour, baking powder, coconut milk and salt. Blend until it is smooth.

THIRD STEP:
Whisk in the egg whites

Fold in, do not use a mixer, the vanilla extract, almond extract and the shredded coconut.

FOURTH STEP:
Grease the bottoms and sides of two round cake pans

Spread the batter evenly between the two pans

FIFTH STEP:
Bake for 30 minutes or until lightly golden. Test with a toothpick.

Set on a rack to cool partially, then turn out the cakes to cool completely

SIXTH STEP:
Remove the dome of one cake layer and place the cake onto a cake plate

Spread the raspberry preserves on top of the layer

SEVENTH STEP:
Place second layer on the top of first one

Beat together the powdered sugar and butter, slowly adding heavy whipping cream until desired consistency

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admin