Raspberry Filled Coconut Cake
This Raspberry Filled Coconut Cake is a delightful dessert that combines the rich flavors of coconut and raspberry. The moist cake layers are filled with sweet raspberry preserves and topped with a creamy icing, making it perfect for celebrations or special occasions.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup shredded coconut
- 1 cup unsalted butter, softened
- 4 large eggs, separated
- 1 pound powdered sugar
- 2 tsp vanilla extract
- 1 to 2 cups raspberry preserves
- 3 cups cake flour
- 2 tsp baking powder
- 1 cup coconut milk
- 1 tsp almond extract
- A pinch of salt
- ½ cup softened butter for icing
- 3 cups powdered sugar for icing
- Heavy whipping cream, as needed for icing
Instructions
- Preheat the oven to 350°F (175°C) and grease two round cake pans.
- Cream together the softened butter and powdered sugar until fluffy. Beat in egg yolks, then mix in cake flour, baking powder, coconut milk, and salt until smooth.
- Whisk egg whites until stiff peaks form and gently fold into the batter along with vanilla extract, almond extract, and shredded coconut.
- Divide the batter between the prepared pans and bake for about 30 minutes until golden and a toothpick comes out clean. Let cool partially, then turn out to cool completely.
- Level the dome of one cake layer, place it on a cake plate, spread with raspberry preserves, and top with the second layer.
- Beat together powdered sugar and softened butter for icing, gradually adding heavy whipping cream until desired consistency is reached. Spread icing over the cake.
Nutrition
- Calories: 400
- Sugar: 40g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg