Raspberry Filled Coconut Cake Recipe
Ingredients:
For the Coconut Cake:
2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsweetened shredded coconut
1 tablespoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup coconut milk (or regular milk)
4 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
For the Raspberry Filling:
2 cups fresh or frozen raspberries
½ cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
For the Coconut Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup coconut milk
1 teaspoon vanilla extract
1 cup unsweetened shredded coconut (for decoration)
Instructions:
Preheat the oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Make the coconut cake:
In a large mixing bowl, whisk together the flour, granulated sugar, shredded coconut, baking powder, and salt.
Add the softened butter, coconut milk, eggs, vanilla extract, and coconut extract. Mix on medium speed for about 2-3 minutes until well combined and smooth.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake the cakes:
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and let them cool completely on wire racks.
Prepare the raspberry filling:
In a medium saucepan, combine the raspberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring gently, until the raspberries break down and the mixture thickens (about 5-7 minutes). Remove from heat and let cool.
Make the coconut frosting:
In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well.
Add the coconut milk and vanilla extract, and continue to beat until the frosting is light and fluffy.
Assemble the cake:
Place one layer of the coconut cake on a serving plate. Spread the raspberry filling evenly over the top.
Place the second layer of cake on top and frost the top and sides of the cake with the coconut frosting.
Decorate with additional shredded coconut on top and around the sides.
Serve:
Slice and serve your Raspberry Filled Coconut Cake chilled or at room temperature. Enjoy!