Coconut Mist Cake

Name: Coconut Mist Cake
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 4 Tbsps regular salted butter; 394 milliliters Bakers sweetened flaked coconut (may use more or less); 118 milliliters room temperature whole milk or coconut milk (I used Goya); 3 Tbsps confectioners sugar; 1 large egg, room temperature; 159 grams 1/4 cups well-stirred and aerated all-purpose flour (If using White Lily, see note); 177 milliliters granulated sugar; 237 milliliters heavy whipping cream; 158 milliliters raspberry or any other flavor preserves; 1 teaspoons salt; 1 teaspoon vanilla extract

Coconut Mist Cake is a vegetarian dessert. This recipe serves 8. One portion of this dish contains around 4g of protein, 26g of fat, and a total of 409 calories. If you have raspberry, granulated sugar, baker's coconut, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

Preheat oven to 350 degrees F. Line an 8 inch square metal pan with foil and spray with baking spray or rub with butter.

Ingredients you will need

Baking Spray

Butter

Dry Seasoning Rub

Equipment you will use

Aluminum Foil

Oven

Frying Pan

Mix the flour, sugar, baking powder and salt; set aside.In a mixing bowl, using a handheld electric mixer, beat the butter until creamy and soft.

Ingredients you will need

Baking Powder

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Hand Mixer

Mixing Bowl

Add the flour mixture and stir until it is coated with butter. With a spoon, stir in the egg until it is fully blended, then gradually add the coconut milk, stirring until is just blended. With the electric mixer, beat for one minute.Stir in 2/3 cup of the coconut.

Ingredients you will need

Coconut Milk

Coconut

Butter

All Purpose Flour

Egg

Equipment you will use

Hand Mixer

Pour into the pan and bake on center rack for about 30 minutes (if you have to use glass, remember to bake at 325 and add an extra 10 minutes or so) or until a toothpick inserted in the center comes out clean.

Equipment you will use

Toothpicks

Oven

Frying Pan

Let the cake cool completely. Turn from pan, peel away foil and split the cake through the center to make two layers. Put preserves between the two layers.In a chilled metal mixing bowl, beat the cream until soft peaks begin to form.

Ingredients you will need

Preserves