Prepare to embark on a culinary journey that will transport your taste buds to a tropical wonderland! This Coconut Cake with Raspberry Filling is not just a dessert—it's a decadent experience that combines the luscious sweetness of coconut with the vibrant tang of raspberries. Imagine cutting into a perfectly moist cake layers, revealing a stunning ruby-red filling that promises to surprise and delight your guests. Whether you're celebrating a special occasion or simply craving a show-stopping dessert, this recipe will elevate your baking skills and impress even the most discerning sweet tooth.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup coconut milk
- 1 cup shredded coconut
- 1 cup raspberry preserves
- 1 cup heavy cream (for frosting)
- 2 cups powdered sugar (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- In a large mixing bowl, cream together softened butter and sugar using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition and scraping down the sides of the bowl to ensure even incorporation.
- In a separate bowl, sift together flour, baking powder, and salt to remove any lumps and ensure even distribution of dry ingredients.
- Gradually alternate adding the dry ingredient mixture and coconut milk to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in shredded coconut gently using a spatula, distributing evenly throughout the batter.
- Divide the batter equally between the prepared cake pans, smoothing the tops with a spatula for even baking.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cakes from oven and let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, whip heavy cream until stiff peaks form, then gradually fold in powdered sugar until smooth and creamy.
- Once cakes are completely cooled, spread raspberry preserves between the layers as filling.
- Frost the entire cake with the whipped cream frosting, covering top and sides evenly.
- Optionally, garnish the cake with additional shredded coconut sprinkled on top or around the sides for decoration.
- Refrigerate the cake for at least 1 hour before serving to allow frosting to set and flavors to meld.
Tips
- Room Temperature Ingredients: Ensure butter, eggs, and coconut milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake light and fluffy.
- Coconut Milk Matters: Use full-fat coconut milk for richer flavor and moisture.
- Cooling is Crucial: Allow cakes to cool completely before adding filling and frosting to prevent melting.
- Frosting Technique: For a professional look, use an offset spatula and rotate the cake stand while frosting.
- Make Ahead: This cake actually tastes better when refrigerated overnight, allowing flavors to develop.
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Freezing Option: You can freeze unfrosted cake layers wrapped tightly for up to 1 month.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 85g
Protein: 8g
Fat: 35g
Saturated Fat: 22g
Cholesterol: 145mg
