Indulge your senses with a slice of heaven! This Coconut Raspberry Cake with Whipped Cream Frosting is not just a dessert; it's an experience that will transport you to a tropical paradise with every bite. Imagine the delightful contrast of fluffy coconut cake, tart fresh raspberries, and a cloud of luscious whipped cream frosting that melts in your mouth. Perfect for celebrations or a sweet treat any day of the week, this cake is sure to impress your family and friends. Ready to elevate your baking game? Let’s dive into this irresistible recipe that will have everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup shredded coconut
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
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 until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour and baking powder. Gradually add dry ingredients to the butter mixture, alternating with milk, mixing until just combined.
- Gently fold in shredded coconut and carefully mix in half of the fresh raspberries, being careful not to crush them completely.
- Divide cake batter evenly between prepared cake pans, smoothing the tops with a spatula.
- Bake in preheated oven for 40-45 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 transfer to a wire rack to cool completely.
- For the whipped cream frosting, beat heavy whipping cream in a chilled bowl until soft peaks form. Gradually add powdered sugar and continue beating until stiff peaks develop.
- Once cakes are completely cooled, place one layer on a serving plate. Spread a layer of whipped cream and sprinkle remaining fresh raspberries.
- Top with the second cake layer and generously frost the entire cake with remaining whipped cream.
- Garnish the top and sides with additional shredded coconut and fresh raspberries for a beautiful presentation.
- Refrigerate cake for at least 30 minutes before serving to allow frosting to set and flavors to meld together.
Tips
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for a smoother batter and better rise. This will help create a light and fluffy cake.
- Don’t Overmix: When combining the dry ingredients with the wet ingredients, mix until just combined. Overmixing can lead to a dense cake.
- Fresh Raspberries: Use fresh raspberries for the best flavor and texture. If you can’t find fresh ones, frozen raspberries can work, but be sure to thaw and drain them first to avoid excess moisture.
- Chill Your Bowl: For the whipped cream frosting, chill your mixing bowl and beaters in the freezer for about 10 minutes before whipping. This helps the cream whip up faster and achieve stiff peaks.
- Layering Technique: When layering the cake, spread the whipped cream evenly and sprinkle the raspberries gently to avoid crushing them. This will keep your cake looking beautiful and fresh.
- Refrigeration: Allow the cake to chill in the refrigerator for at least 30 minutes before serving. This will help the frosting set and enhance the flavors, making each slice even more delicious.
- Decorative Touch: For an extra pop of color and flavor, garnish the top of the cake with additional shredded coconut and a few whole raspberries right before serving.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
