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coconut raspberry cake

(2 ratings)
grandmaX2 avatar
Recipe by
denise hagar
@grandmaX2
Niagara Falls, NY

This is a dense 4 layer cake. The toasted coconut really makes a difference in flavor. An easy way to toast coconut is in a non- stick frying pan over low heat, stirring constantly. You could use strawberry jam if you don't like raspberry. I made it for Easter and it was a hit!

(2 ratings)
yield 10 to 12
prep time 30 Min
cook time 40 Min

Ingredients For coconut raspberry cake

  • 3 c
    cake flour (not self rising)
  • 2 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1 c
    butter, unsalted, softened
  • 1 1/2 c
    sugar
  • 3
    eggs
  • 1/2 tsp
    vanilla extract
  • 1/2 tsp
    coconut extract
  • 1 can
    coconut milk, unsweetened (13.5 oz)
  • 1 c
    sweetend flake coconut, finely chopped
  • FROSTING AND FILLING
  • 1 pkg
    cream cheese, room temperature (8oz)
  • 4 Tbsp
    butter, softened
  • 1 tsp
    vanilla extract
  • 2 c
    powdered sugar
  • 1 c
    seedless raspberry jam
  • 1 1/2 c
    toasted coconut

How To Make coconut raspberry cake

  • 1
    Coat two 8-inch round pans with spray, line bottom of pans with waxed paper and spray paper
  • 2
    In bowl, whisk together flour, baking powder and salt.
  • 3
    In large bowl, beat butter and sugar until light a& fluffy.
  • 4
    Beat in eggs one at time, mixing well after each.
  • 5
    Add vanilla and coconut extract, beat until combined
  • 6
    On low speed, beat in flour mixture in three additions, alternating with coconut milk. Beat well after each addition.
  • 7
    Fold in chopped coconut.
  • 8
    Divide batter equally between pans, Bake at 350' for 40 minutes or until toothpick in center comes out clean. Cool on wire rack for 15 minutes.
  • 9
    Remove cake from pans and cool completely. Trim cake layers if crowned. Split cake layers to make four layers.
  • 10
    Place one layer on plate, spread with raspberry jam, next layer with frosting, next layer with raspberry jam and last layer frost the top and sides with frosting
  • 11
    Gently press toasted coconut on tops and sides of cake. Finsh by placing fresh raspberries on the top.
  • 12
    FROSTING-In large bowl beat cream cheese and butter until smooth, beat in vanila. On low speed, beat in powdered sugar until smooth
  • 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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