This Coconut Cake is worth breaking your new year’s resolution for.
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.
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.
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.
- 2 cups cake flour
- 1 Tbs baking powder
- ½ tsp salt
- ½ cup unsalted butter
- 1 ½ cup granulated sugar
- 1 tsp coconut extract
- ½ tsp vanilla extract
- 4 eggs, separated
- 1 cup whole milk
- 2 pints raspberry, pureed
- ¼ cup + 2 Tbs granulated sugar
- 2 8oz packages of cream cheese, room temp
- ½ cup unsalted butter, room temp
- 2 tsp coconut extract
- 2 cups powdered sugar, sifted
- 14 oz sweetened coconut flakes, toasted
- Preheat oven to 350F. Grease and flour two 9” cake pans and set aside.
- Stir together flour, baking powder, and salt in a medium bowl and set aside.
- Cream butter and 1 cup of sugar until light and fluffy.
- Mix in extracts. Add egg yolks one at a time, mixing well after each.
- 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.
- In a clean dry bowl, beat egg whites until very bubbly. Add the remaining sugar and beat until medium peaks form.
- Fold egg whites into the batter in two parts.
- 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.
- Cool completely before stacking cake.
- Push pureed raspberries through a sieve to remove seeds.
- Over medium heat, combine raspberries and sugar together and stir until combined.
- Allow to boil for 15-20 minutes, stirring frequently.
- Remove from heat and let it cool completely.
- Beat together the butter and cream cheese until smooth.
- Mix in coconut extract and powdered sugar until smooth and fluffy.
- 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.