RASPBERRY COCONUT CAKE
This seemed like a festive dessert to fix for the holidays, so I decided to try it out on my co-workers. They loved it!-Joanie Ward, Brownsburg, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 610 calories, Fat 36g fat (20g saturated fat), Cholesterol 48mg cholesterol, Sodium 507mg sodium, Carbohydrate 70g carbohydrate (49g sugars, Fiber 2g fiber), Protein 4g protein.
COCONUT CAKE WITH RASPBERRY FILLING RECIPE - (3.7/5)
Provided by á-46561
Number Of Ingredients 23
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.
RASPBERRY COCONUT CAKE
My mom called to let me know that the next day we would be celebrating my leap year baby cousins first birthday. She said my Aunt Pat said to make sure I knew that we would be eating something besides "a couple of chickens"- a little family joke that if I don't cook, we only have rotisserie chickens from the grocery store.I asked my mom what kind of cake she would have, it was her first birthday after all- a momentous occasion sure to be captured in pictures. She said she thought maybe brownies. Well I didn't sleep all night, thinking about our little princess not having a birthday cake. I got up at 6 am., shuffled around in the pantry, and pulled out the ingredients to make this cake. I tinted the coconut pink using a baggie and 2 drops of food coloring. It was a pretty little cake and it looked so tempting that Adrianna dug right in fingers and all, and her big sister did too with a little encouragement from my mom. First birthdays deserve something special - like this cake. From Taste of Home Simple and Delicious.
Provided by cookiedog
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Prepare cake batter according to package directions; fold in 2/3 cup coconut.
- Pour into two greased 9-in. round baking pans.
- Bake at 350F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes removing from pans to wire racks to cool completely.
- In a microwave-safe bowl, combine white chocolate and cream.
- Microwave, uncovered, on high for 1 minute (mine took 30 seconds) or until chocolate is almost melted; stir until smooth. (Please adjust the time in microwave according to your micro's power).
- 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 mixing bowl, cream butter and confectioners' sugar until light an d fluffy; gradually beat in white chocolate mixture.
- Spread over top and sides of cake.
- Toast remaining coconut; sprinkle over cake.
COCONUT & RASPBERRY SYRUP CAKE
Make and share this Coconut & Raspberry Syrup Cake recipe from Food.com.
Provided by Topher
Categories Dessert
Time 55m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Grease and line a 28cm springform cake tin.
- Preheat the oven to 170°C.
- In a mixer, whisk the butter, sugar and lemon zest until pale and light.
- Add the eggs one by one, beating well after each is added.
- Sift the flour and baking powder and add to the butter mixture. Fold in the coconut and the sour cream.
- Pour the mixture into the prepared tin and bake for 35 minutes or until a skewer inserted into the middle of the cake comes out clean.
- Cool the cake completely and then store in an airtight container.
- Raspberry Syrup:.
- Combine the sugar, vanilla bean, lemon juice and water in a heavy-based sauce-pan. Over a high heat, bring to the boil without stirring.
- Continue to boil the sugar till the large bubbles have reduced to tiny bubbles (about 10 minutes). Add the raspberries and stir rapidly until combined. Bring the syrup back to the boil and then simmer for 5 minutes.
- Allow the syrup to cool then pour into an airtight container until ready to use. Pour over the cake at the last minute.
Nutrition Facts : Calories 862.5, Fat 41.6, SaturatedFat 27.9, Cholesterol 198.2, Sodium 194.2, Carbohydrate 119.9, Fiber 3.8, Sugar 101, Protein 7.9
COCONUT RASPBERRY CAKE
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!
Provided by denise hagar @grandmaX2
Categories Cakes
Number Of Ingredients 17
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
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