coconut raspberry buttermilk cake
(6 ratings)
If you love coconut you will love this cake..If you don't like coconut you will still love this cake! Adding the berries puts a WOW into this cake .
(6 ratings)
yield
12 serving(s)
prep time
30 Min
cook time
40 Min
method
Bake
Ingredients For coconut raspberry buttermilk cake
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2 3/4 call purpose flour
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1 tspbaking powder
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1/2 tspbaking soda
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1/2 tspsalt
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1 3/4 csugar
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1 cunsalted butter at room temp
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1 ccanned sweetened cream of coconut (such as coco lépez)*
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4large eggs *separated*
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1 tspreal vanilla extract
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1 cbuttermilk
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1 pinchsalt
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2 ccoconut
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2 ctoasted coconut
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5 ccream cheese frosting
How To Make coconut raspberry buttermilk cake
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1Preheat oven to 350°F. I use crisco to coat and flour three 8-inch-diameter cake pans.
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2Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended. Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.
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3Divide cake batter between 3 prepared pans. Bake cakes until tester inserted into center comes out clean, about 35 to 45 minutes (depending on your oven). Turn cakes out onto racks and cool completely. Place 1 cake layer on cake plate. Spread 1 cup Cream Cheese Frosting over cake layer. Sprinkle 1 cup sweetened shredded coconut over. Top with second and third cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining toasted coconut over cake, gently pressing into sides to adhere.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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