Coconut Cake with Raspberry Filling

Name: Coconut Cake with Raspberry Filling
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 16
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 2 Tbsps butter, softened; 118 milliliters ounces coconut flour (such as Bobs Red Mill) or cake flour (about; 473 milliliters ounces cake flour (about; 79 milliliters canola oil; 3 Tbsps Chambord (raspberry-flavored liqueur); 237 milliliters coconut water (such as Goya); 3 Tbsps cornstarch; 0 teaspoons cream of tartar; 3 larges egg whites; 6 larges egg whites; 340 grams pints fresh raspberries; 0 teaspoons salt; 1 teaspoons salt; 79 milliliters sugar; 118 milliliters sugar; 355 milliliters sugar, divided; 118 milliliters unsweetened coconut flakes, toasted; 1 teaspoon vanilla extract; 2 Tbsps water; 3 Tbsps water

You can never have too many dessert recipes, so give Coconut Cake with Raspberry Filling a try. This recipe makes 16 servings with 284 calories, 5g of protein, and 8g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Mother's Day. Head to the store and pick up salt, vanillan extract, cake flour, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 10 minutes.

Instructions

To prepare filling, combine raspberries, 1/3 cup sugar, 2 tablespoons water, and 1/8 teaspoon salt in a saucepan; bring to a boil. Cook over medium heat 5 minutes, stirring frequently until berries break down.

Ingredients you will need

Raspberries

Berries

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Combine cornstarch and liqueur; stir with a whisk until smooth.

Ingredients you will need

Corn Starch

Liqueur

Equipment you will use

Whisk

Add cornstarch mixture to raspberry mixture, stirring with a whisk; return to a boil. Cook 1 minute or until very thick, stirring constantly. Spoon mixture into a bowl; cover and refrigerate until needed.

Ingredients you will need

Corn Starch

Raspberries

Equipment you will use

Whisk

Bowl

Preheat oven to 35

Equipment you will use

Oven

To prepare cake, coat 3 (8-inch) round metal cake pans with baking spray, and line bottoms of pans with wax paper. Coat wax paper with baking spray; set prepared pans aside.

Ingredients you will need

Baking Spray

Equipment you will use

Wax Paper

Weigh or lightly spoon flours into dry measuring cups; level with a knife.

Equipment you will use

Measuring Cup

Knife

Combine flours, baking powder, and salt in a bowl; stir with a whisk.

Ingredients you will need

Baking Powder

Salt

Equipment you will use

Whisk

Bowl

Place 1 1/4 cups sugar, oil, butter, and vanilla in a large bowl. Beat with a mixer at medium speed for 5 minutes or until fluffy.

Ingredients you will need

Vanilla

Butter

Sugar

Cooking Oil

Equipment you will use

Blender

Bowl

Add coconut water; beat at low speed 1 minute or until combined.

Ingredients you will need

Coconut Water

Add flour mixture; beat at low speed 1 minute or until well combined.

Ingredients you will need

All Purpose Flour

Place 6 egg whites in a large, clean bowl. Beat with a mixer at high speed until medium peaks form using clean, dry beaters.

Ingredients you will need

Egg Whites

Equipment you will use

Blender

Bowl

Add 1/4 cup sugar, 1 tablespoon at a time; beat 1 minute. Stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Divide batter evenly among prepared pans.

Ingredients you will need

Egg Whites

Sugar

Bake at 350 for 19 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes.

Equipment you will use

Wire Rack

Oven

Remove from pans; cool completely on wire rack.

Equipment you will use

Wire Rack

To prepare frosting, place 3 egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until medium peaks form using clean, dry beaters.

Ingredients you will need

Cream Of Tartar

Egg Whites

Frosting

Equipment you will use

Blender

Bowl

Combine 1/2 cup sugar, 3 tablespoons water, and 1/8 teaspoon salt in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 25

Ingredients you will need

Candy

Sugar

Water

Salt

Equipment you will use

Candy Thermometer

Sauce Pan

With mixer on low speed, pour hot sugar syrup in a thin stream down the side of mixing bowl. Gradually increase speed to high; beat 3 minutes or until thick and cool.

Ingredients you will need

Simple Syrup

Equipment you will use

Mixing Bowl

Blender

To assemble cake, place 1 cake layer on a serving plate; spread with half of filling (about 1 cup), leaving a 1/2-inch border. Top with another cake layer, and spread with remaining filling, leaving a 1/2-inch border. Top with remaining cake layer.

Ingredients you will need

Spread

Spread frosting over top and sides of cake. Gently press coconut flakes into sides of cake.

Ingredients you will need

Coconut Flakes