Real Recipes From Real Home Cooks ®
Coconut Cake with Raspberry Buttercream Filling
INGREDIENTS
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1 large Eggland's Best egg plus 5 large Eggland's Best egg whites
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3/4cup coconut cream
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1/4cup milk
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1 teaspoon vanilla extract
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1 teaspoon coconut extract
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2 1/4cups cake flour, sifted
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1 1/4cups granulated white sugar
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1 tablespoon baking powder
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3/4teaspoon kosher salt
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12 tablespoons (1 1/2sticks) unsalted butter, softened and cut into 12 pieces
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6 ounces fresh raspberries
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12 tablespoons (1 1/2sticks) unsalted butter, softened
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2 1/2cups confectioners’ sugar
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pinch of kosher salt
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1 cup (2 sticks) unsalted butter, at room temperature
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3 cups powderedsugar, sifted
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One(7-ounce) jar MarshmallowCreme
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2 tablespoons heavy cream
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1 teaspoon coconut extract
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1/8 teaspoon kosher salt
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2 cups shredded coconut, lightly toasted
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6 ounces fresh raspberries, for topping or serving
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