Coconut Raspberry Cake Recipes

RASPBERRY COCONUT CAKE

Steps:

• Prepare cake batter according to package directions; fold in 2/3 cup coconut. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a microwave, melt white chocolate and cream at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.Cool to room temperature. , In a small bowl, combine jam and 1 cup coconut. Spread over one cake layer; top with second layer. , In a small bowl, beat butter until fluffy. Add confectioners' sugar; beat until smooth. gradually beat in white chocolate mixture. Spread over top and sides of cake. Toast remaining coconut; press over top and sides of cake.

COCONUT RASPBERRY CAKE

Steps:

• Preheat the oven to 325 degrees Fahrenheit. Grease 2 (8-9 inch) round cake pans and line with parchment paper.
• Combine all the wet ingredients (egg, egg whites, water, cream of coconut, vanilla and coconut extract) together and mix to combine.
• In a large bowl of a standing mixer, with a paddle attachment, or using a hand mixer, combine all the dry ingredients (flour, sugar, baking powder and salt) and mix to combine.
• Add the softened butter, mixing on low speed, one piece at a time, until it's incorporated into the dry ingredients, about 2 minutes. The butter pieces shouldn't be larger than pea sized.
• With the mixer running on low, pour in the liquid ingredients. Mix until the batter is smooth.
• Divide the batter evenly between the two prepared cake pans.
• Bake in the preheated oven for about 30 minutes.
• Cool for about 10 minutes and then take out of the pans onto cooling racks. When the cakes have cooled, cut them in half horizontally with a serrated knife.
• Meanwhile, make the raspberry jam by combining the raspberries and sugar in a small saucepan. Bring to a boil, reduce to a simmer and cook for about 20 minutes.
• Strain the raspberries through a fine mesh sieve. Set aside.
• Combine the cream cheese and butter in a standing mixer using a paddle attachment. Mix until creamy and smooth.
• Add the powdered sugar, the remaining container of cream of coconut and the extracts. Mix to combine.
• Spread ⅓ of the raspberry jam on top of the first cake layer. Spread part of the frosting over the jam. Repeat with the rest of the cake layers.
• Spread the frosting evenly over the top and sides of the cake.
• Decorate the sides of the cake with the toasted coconut flakes and with fresh raspberries on top of the cake.

RASPBERRY COCONUT CAKE RECIPE

Steps:

• Preheat the oven to 350 F and line a 2 pound bread pan with parchment paper. Make sure to keep some excess paper higher than the sides of the pan. This will make it easier to remove the cake once it has been baked.
• In a mixing bowl, beat the butter and sugar until light and creamy.
• In a separate bowl, mix together the flour with the baking powder, then alternate adding the eggs and the flour to the first bowl, mixing after each addition.
• Gently fold in 1 cup desiccated coconut and ¾ cup raspberries, before transferring the cake batter to the prepared loaf tin. Level out the top and add ¼ cup raspberries to the top of the batter.
• Bake the cake for 1 hour. If the top begins to look a little brown, cover with foil. The cake is ready when it has risen and is golden on top, and it springs back when gently touched.
• Take the cake out of the oven and cool for 15 minutes before removing it from the bread pan to cool completely.
• Gently spread the raspberry jam on the top of the loaf cake, then sprinkle with the remaining 2 tablespoons of desiccated coconut and decorate with the remaining 10 raspberries.

COCONUT CAKE WITH RASPBERRY FILLING RECIPE - (3.7/5)

Steps:

• Pre-heat oven to 350 degrees. Spray 2 - 9″ round cake pans with baking spray. Combine the cake flour, baking powder and salt in a bowl. Sift these ingredients 3 times. In a mixing bowl, cream butter thoroughly; add sugar gradually. Continue creaming until light and fluffy. Add the egg yolks and beat well. Add flour mixture alternately with the milk, beating well after each addition. Stir in coconut and vanilla. Fold in egg whites gently until well combined. Pour batter into three 8" cake pans or two 9" cake pans. Bake for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool cake. If you used 9" cake pans, slice the layers in half to make a 4 layer cake. Raspberry Preserves (at least 1 cup) *choose a good quality Frosting Directions: In a saucepan, use a whisk to blend 1 cup milk into 3 tablespoons all-purpose flour. Cook and stir over medium heat until thickened and bubbly. Reduce heat, and cook and stir two minutes more. Remove from heat. Cover the surface with plastic wrap. Cool to room temperature without stirring. In a medium mixing bowl, beat butter, sugar, and extracts until light and fluffy. Add cooled milk mixture to butter mixture a quarter cup at a time, beating on low-speed after each addition until smooth. Add powdered sugar, 1/2 cup at a time, beating well afterward. Beat until mixture is light and fluffy. Add more powdered sugar if necessary to desired thickness. Slice each layer in half. Spread a thin layer of preserves* between the sliced layers. Alternate preserves and frosting between the layers then frost the top and sides of the cake. Sprinkle coconut on top and sides of the frosted cake. Slice and serve! *Note, on the layers that I placed the preserves, I also added a thin layer of coconut.

COCONUT RASPBERRY CAKE

Steps:

• Coat two 8-inch round pans with spray, line bottom of pans with waxed paper and spray paper
• In bowl, whisk together flour, baking powder and salt.
• In large bowl, beat butter and sugar until light a& fluffy.
• Beat in eggs one at time, mixing well after each.
• Add vanilla and coconut extract, beat until combined
• On low speed, beat in flour mixture in three additions, alternating with coconut milk. Beat well after each addition.
• Fold in chopped coconut.
• 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.
• Remove cake from pans and cool completely. Trim cake layers if crowned. Split cake layers to make four layers.
• 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
• Gently press toasted coconut on tops and sides of cake. Finsh by placing fresh raspberries on the top.
• FROSTING-In large bowl beat cream cheese and butter until smooth, beat in vanila. On low speed, beat in powdered sugar until smooth