Coconut Cake with Raspberry Filling

This Coconut Cake is worth breaking your new year’s resolution for. 

Coconut Cake

I took a break from reading about how water, yeast and flour magically turn into bread to share with you one of my favorite winter cakes: Coconut Cake with Raspberry Filling.

I only call it a winter cake, because I only make it during the winter. It’s got more of an umbrella-topped drink vibe with the coconut and raspberry, but maybe that’s what you need on a cold winter day. 

Coconut Cake

It all starts with the coconut cake. It’s basically an old fashioned white cake, but I left the egg yolks in it, because those extra yolks keep the cake crazy moist. I used my tried and true raspberry jam to fill the cake, and  then covered it with my favorite cream cheese frosting with a kick of coconut extract.

Coconut Cake

Remember how I said I only make this cake during winter? It’s because I used to make it without toasting the coconut . The shredded, white coconut looked like flakes of snow.  But then I realized how lovely toasted coconut is, and I dropped the winter aesthetic for a tastier cake. Decide what works for you and live your best coconut cake life. 

Happy Sifting! 

Coconut Cake with Raspberry Filling
Serves 12
Soft coconut cake, filled with raspberry jam and topped with coconut cream cheese frosting. Need I say more?
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FOR THE CAKE
  1. 2 cups cake flour
  2. 1 Tbs baking powder
  3. ½ tsp salt
  4. ½ cup unsalted butter
  5. 1 ½ cup granulated sugar
  6. 1 tsp coconut extract
  7. ½ tsp vanilla extract
  8. 4 eggs, separated
  9. 1 cup whole milk
FOR THE FILLING
  1. 2 pints raspberry, pureed
  2. ¼ cup + 2 Tbs granulated sugar
FOR THE FROSTING
  1. 2 8oz packages of cream cheese, room temp
  2. ½ cup unsalted butter, room temp
  3. 2 tsp coconut extract
  4. 2 cups powdered sugar, sifted
  5. 14 oz sweetened coconut flakes, toasted
FOR THE CAKE
  1. Preheat oven to 350F. Grease and flour two 9” cake pans and set aside.
  2. Stir together flour, baking powder, and salt in a medium bowl and set aside.
  3. Cream butter and 1 cup of sugar until light and fluffy.
  4. Mix in extracts. Add egg yolks one at a time, mixing well after each.
  5. Add half the dry ingredients. Slowly pour in milk while mixing on low. Add the remaining dry ingredients. Stop to scrape down the sides of the bowl often.
  6. In a clean dry bowl, beat egg whites until very bubbly. Add the remaining sugar and beat until medium peaks form.
  7. Fold egg whites into the batter in two parts.
  8. Divide batter between the two cake pans and bake for about 20 minutes or until an inserted toothpick comes out clean from the center of the cake.
  9. Cool completely before stacking cake.
FOR THE FILLING
  1. Push pureed raspberries through a sieve to remove seeds.
  2. Over medium heat, combine raspberries and sugar together and stir until combined.
  3. Allow to boil for 15-20 minutes, stirring frequently.
  4. Remove from heat and let it cool completely.
FOR THE FROSTING
  1. Beat together the butter and cream cheese until smooth.
  2. Mix in coconut extract and powdered sugar until smooth and fluffy.
  3. Fill cake with raspberry jam and cover with cream cheese frosting. Press toasted coconut flakes over the entire cake. Share only with people you love, because they are the only ones worthy of its heavenliness.
Sifting Through Life http://siftingthroughlife.com/
Coconut Cake
 

3 thoughts on “Coconut Cake with Raspberry Filling

    1. Thank you! It’s a pretty special occasion cake, and the best part is you don’t have to have sharp cake decorating skills because the whole thing just gets covered in coconut flakes. I love an easy cake hack!

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