Raspberry Filled Coconut Cake
A moist coconut cake layered with raspberry preserves, enriched with coconut milk, almond extract, and a smooth buttercream frosting, finished with shredded coconut.
12 Servings
Ingredients
Cake:
- 1 cup unsalted butter softened
- 2 teaspoons baking powder
- 1 pound powdered sugar divided; 1 cup for cake batter, remainder for frosting
- 4 large eggs separated
- 1 teaspoon almond extract
- 2 teaspoons vanilla extract
- 1 cup coconut milk
- 1 pinch salt
- 3 cups cake flour
- 1 cup shredded coconut
- 1 to 2 cups raspberry preserves
Icing:
- ½ cup unsalted butter softened
- Heavy whipping cream as needed
Instructions
Preheat the Oven
- Set the oven to 350°F (175°C). Prepare two round cake pans by greasing the bottoms and sides.
Cream the Butter and Sugar
- In a large mixing bowl, cream together the softened butter and 1 cup of powdered sugar until light and fluffy.
Incorporate the Egg Yolks and Dry Ingredients
- Add the egg yolks to the creamed mixture, beating until fully combined. Add the cake flour, baking powder, coconut milk, and salt. Blend until the batter is smooth.
Add Egg Whites and Flavorings
- In a separate bowl, whisk the egg whites until frothy. Gently fold them into the batter. Fold in the vanilla extract, almond extract, and shredded coconut, taking care not to overmix.
Bake the Cake Layers
- Divide the batter evenly between the prepared cake pans. Bake for approximately 30 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool partially in the pans before transferring to a wire rack to cool completely.
Assemble the Cake
- Level the top of one cooled cake layer and place it on a serving plate. Spread raspberry preserves evenly over the surface. Place the second cake layer on top.
Prepare the Icing
- In a mixing bowl, beat the remaining powdered sugar with the softened butter. Gradually add heavy whipping cream until the frosting reaches the desired spreading consistency.
Frost and Garnish
- Spread the frosting evenly over the top and sides of the cake. Sprinkle with additional shredded coconut for garnish.
Notes
To prepare this cake gluten-free, substitute the cake flour with a certified gluten-free cake flour blend containing xanthan gum for structure. Ensure the baking powder, coconut milk, raspberry preserves, and shredded coconut are labeled gluten-free to avoid cross-contamination.