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 CHOCOLATE CAKE WITH MARBLED FONDANT
Provided by Food Network
Time 4h35m
Yield 12 to 16 servings
Number Of Ingredients 21
Steps:
- Make the cake: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Coat two 9-inch round cake pans and two 6-inch round cake pans with cooking spray; dust with flour and tap out the excess. Line the bottom of each pan with parchment.
- Whisk the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt in a large bowl. Stir in the milk, vegetable oil and eggs. Mix with a rubber spatula until just combined. Stir in the vanilla and coffee extracts.
- Pour 3 cups batter into each of the prepared 9-inch pans. Divide the remaining batter between the 6-inch pans (about 11/2 cups each); tap the pans against the counter to release any air bubbles. Bake, switching the position of the pans halfway through, until a toothpick inserted into the center of the cakes comes out clean, about 35 minutes for the 6-inch cakes and 45 minutes for the 9-inch cakes. Transfer to racks and let cool 10 minutes in the pans, then remove the cakes to the racks, discard the parchment and let cool completely.
- Using a long serrated knife, split the cake layers in half horizontally to create four 9-inch layers and four 6-inch layers.
- Whisk the coconut milk and sweetened condensed milk in a medium bowl. Brush onto the cooled cake layers, using just enough to moisten the top of each.
- Make the frosting: Puree the raspberries in a food processor until smooth. Beat the butter in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Slowly beat in 4 cups confectioners? sugar until smooth. Add the raspberry puree, the remaining 2 cups confectioners? sugar and the lemon zest and juice; beat until fluffy, about 2 more minutes.
- Assemble the cake: Place one 9-inch layer on a cardboard round. Using an offset spatula, spread about 3/4 cup frosting on top. Stack the remaining 9-inch cake layers on top, spreading 3/4 cup frosting between each. Cover the top and sides of the cake with a thin layer of frosting (this is the crumb coat). Refrigerate until set, at least 30 minutes.
- Make the fondant: Dust a surface with confectioners? sugar. Roll 8 ounces white fondant into a thick log. Roll 2 ounces each blue, pink, green and yellow fondant (or other desired colors) into thin logs the same length as the white log. Use a little water to stick the colored logs to the white log. Use your hands to roll the fondant logs together into one big log, then twist the log a few times. Fold the twisted fondant log in half, then gather together into a ball. Using a rolling pin, roll out the fondant ball into a 15-inch round, about 1/8 inch thick, dusting with confectioners? sugar as needed. Lift the round of marbled fondant and drape it over the 6-inch cake. Smooth out the fondant with your hands. Trim off the excess fondant around the cake with a paring knife. Refrigerate until ready to assemble. Place the 9-inch layer cake on a cake board or cake stand; top with the 6-inch layer cake. Pipe the reserved frosting around the bottom edges of each cake layer. Repeat steps 1 through 3 to make a larger ball of marbled fondant, using 1 pound white fondant and 4 ounces each of the colored fondants. Roll into an 18-inch round. Drape the fondant over the 9-inch cake, then smooth and trim the edges.
- Meanwhile, lay one 6-inch cake layer on a cardboard round; spread 1/4 cup frosting on top. Stack the remaining 6-inch layers on top, spreading 1/4 cup frosting between each. Cover the top and sides of the cake with a thin layer of frosting. Refrigerate at least 30 minutes. Place the remaining frosting in a pastry bag fitted with a star tip; set aside.
- Cover the tiers with marbled fondant and finish assembling. Decorate with the remaining frosting as desired. Refrigerate until ready to serve.
RASPBERRY COCONUT CAKE WITH WHITE CHOCOLATE ICING
I made this cake from a vision, lol. I have seen these things called "Dream Bars" up on this site that have raspberry and coconut flavors mixed in them, and I just couldn't help but want to make a cake that had the same flavorings. When I first made it, I was really nervous when I took it out of the oven because it began to fall, but little did I know that it had turning into an incredibly moist, sponge-like cake. It soaks up the raspberry jam and takes up the flavor and color of it. It is really a pretty cake, and very tasty I might add. I hope you enjoy it!
Provided by MizEmerilLagasse
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F then grease and flour two 9" cake pans, set side.
- In a very clean glass or metal bowl, beat the egg whites and the 2 tablespoons sugar, with an electric mixer, until stiff peaks have formed, set aside.
- In a large mixing bowl, with an electric mixer, cream together the shortening and 1 3/4 cups sugar.
- Add the coconut milk and vanilla then beat until well combined.
- Sifted into the bowl the flour, baking powder, baking soda, and salt then beat until combined.
- Evenly spread the batter between the two pans then bake for 15-20 minutes in the preheated oven or until a toothpick comes out clean.
- Allow to cool in the pans for at least 10 minutes, then flip them out onto cooling racks to finish cooling.
- Meanwhile, in a small bowl, add the 1/4 cup white chocolate chips and the whipping cream, melt in the microwave for 1 minute on 50% heat.
- For the icing:.
- Add the 1/8 cup white chocolate chips and stir until all have melted (it may take a minute or two).
- In a medium bowl, with an electric mixer, beat the shortening for about 1 minute then add 1 cup of the confectioner's sugar.
- Add the white chocolate to the shorten mixture and beat until combined then add the rest of the sugar (if it is too thick, just add more whipping cream).
- To assemble the cake:.
- Cut the 2 cakes in half to make a top and bottom.
- Place the bottom of one of the cakes on a lazy susan or wherever you are going to want the cake to stay.
- Stir the raspberry jam the pour 1/3 of it unto the bottom layer then spread it out evenly and place the top of that cake on top.
- Spread another 1/3 of the jam on top of that layer then top with the bottom of the second cake.
- Spread on the last 1/3 of the jam on that lay and top with the top piece of the cake.
- Spread on the icing on the sides of the cake then the top.
- Pat the edges with the sweetened shredded coconut and then sprinkle the coconut on the top.
- ENJOY!
Nutrition Facts : Calories 1224.1, Fat 67.6, SaturatedFat 25.8, Cholesterol 9.4, Sodium 379.4, Carbohydrate 152.6, Fiber 1.5, Sugar 113.9, Protein 6.9
RASPBERRY & COCONUT TRIFLE CAKE
This towering beauty will make the perfect sweet centrepiece for a buffet, or a lighter option if you're not into Christmas pudding
Provided by Jane Hornby
Categories Buffet, Dessert
Time 1h15m
Number Of Ingredients 17
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter and line a deep 20cm loose-bottom cake tin. Beat all the cake ingredients together until smooth, pour into the tin, then smooth the top. Bake for 40-45 mins until golden and risen. Cool completely on a rack; once cold, put into the fridge. Meanwhile, prepare the custard - whisk the cornflour and 1 tbsp icing sugar into the remaining coconut cream until smooth. Bring the custard to the boil, then whisk in the coconut mix. Keep whisking until it's boiling and fairly thick. Tip into a bowl, cover with cling film straight away, then cool.
- Mix the Malibu, lime zest and juice and 2 tbsp icing sugar. Trim off the top of the cake if it's domed, then cut into three horizontally using a bread knife or serrated knife.
- Line the cleaned cake tin with plenty of cling film (a little oil helps it to stick), then put a circle of cake back in the bottom. Sprinkle with some of the Malibu mix. Crush 100g of the raspberries and mix well into the jam, then fold in 100g whole raspberries. Spoon onto the sponge in the tin but don't go right to the edges.
- Top with the second piece of cake, sprinkle with more of the Malibu mix, then spoon the custard over and spread it out. Top with the final layer of cake, sprinkle with remaining Malibu, then chill for at least 4 hrs, covered with cling film, to let the layers firm up and the flavours mingle.
- Once set, remove the cake from the tin, then slide it onto a serving plate. Softly whip the cream with the final 1 tbsp icing sugar, then spread over top of the cake. Scatter with the remaining whole raspberries and decorate with fresh shredded coconut, if you like.
Nutrition Facts : Calories 554 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 53 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.72 milligram of sodium
CHOCOLATE CAKE WITH RASPBERRY & COCONUT FILLING
This is a terrific chocolate cake by itself. But the raspberry coconut filling is what really makes it special at our house! It really presents nicely with the raspberry/coconut on the sides. The frosting recipe yields 4 cups. Either cut it down or make cupcakes using the same cake recipe to use it up.
Provided by capless
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- Chocolate Layer Cake In a large bowl beat margarine at medium speed until creamy.
- Gradually add sugar and beat until fluffy.
- Add egg whites and whole egg one at a time and mix well.
- In a separate container combine buttermilk and water.
- In a small bowl combine flour, baking soda, salt, and cocoa powder, stir to mix.
- With mixer at medium speed add flour mixture alternating with buttermilk/water to the margarine mixture.
- Add vanilla extract and mix in well.
- Lightly coat 2 8-inch cake pans with vegetable spray and pour batter evenly into both pans.
- Bake at 350F for 22-25 minutes or until toothpick comes out clean.
- Cool in wire rack 10 minutes.
- Remove from pans and continue to cool.
- Raspberry Coconut Filling Empty jar of raspberry preserves in a medium meshed strainer.
- Using the back of a spoon press out the"jelly" and retain the seeds.
- Mix the"jelly" with the coconut, coconut extract, and orange rind.
- Add about 1-2 T of the seeds back into the jelly mixture.
- (this is optional if you don't care for seeds).
- When cake is completely cooled spread a layer of the filling just to about 1/2" from the cakes edge.
- Set aside remaining filling.
- Sprinkle a layer of coconut flakes on top of the filling.
- Add top layer of cake.
- Frosting (Use a large double boiler as this recipe makes 4 cups) Fill the bottom of the double boiler with water and set to boil.
- Combine the first 4 ingredients in the TOP of the double boiler.
- Beat with an electric hand mixer at medium speed just to blend ingredients.
- Place top over boiling water and beat constantly at high speed for about 9 minutes, or until stiff peaks form.
- Remove from heat.
- Add vanilla and coconut extracts and mix for 1 additional minute.
- It should be at a spreading consistency now, if not continue to beat.
- Spread over top of cake and lightly sprinkle with coconut flakes (lightly toasted is nice also).
- Mix enough of the coconut flakes with the remaining filling so that you can press to"stick" it to the side of cake.
Nutrition Facts : Calories 486.3, Fat 11, SaturatedFat 3.8, Cholesterol 16.3, Sodium 313, Carbohydrate 93.2, Fiber 2.2, Sugar 66.5, Protein 5.3
EASY LEMON-COCONUT CAKE WITH RASPBERRY SAUCE
An extremely moist lemon-coconut cake that's near impossible to mess up! It's ideal for serving large parties, and can be eaten with or without the sauce, meaning it pleases even the pickiest eaters.
Provided by Patricia Jackson
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h20m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- Zest 2 lemons into a small bowl. Juice 1 of the lemons into another small bowl. Reserve remaining lemon for another use.
- Combine flour, baking powder, baking soda, and salt in a bowl.
- Whisk sugar and eggs together in another bowl until they form a ribbon. Stir olive oil, milk, lemon zest, and 1/2 of the lemon juice into the sugar-egg mixture until thoroughly combined. Fold in dry ingredients and coconut, then pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Remove cake and let cool completely, 20 to 30 minutes.
- While cake is baking, place raspberries, sugar, and remaining lemon juice in a small saucepan. Heat over medium-high heat and stir until raspberries break down and mixture has thickened and is starting to boil, 5 to 7 minutes. Remove from heat and place in a serving container.
- Cut cake into pieces and spoon or pour some of the sauce over top.
Nutrition Facts : Calories 496.3 calories, Carbohydrate 60.4 g, Cholesterol 41.9 mg, Fat 27.4 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 5.5 g, Sodium 101.3 mg, Sugar 42.7 g
More about "raspberry coconut cake recipes"
RASPBERRY COCONUT CAKE RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
4.8/5 (6)Total Time 1 hr 5 minsEstimated Reading Time 3 mins
- In the bowl of a stand mixer, beat the butter and sugar until pale and fluffy, about 3 minutes. Add in egg, coconut milk, vanilla, and coconut extract. Mix until combined.
- Gradually mix in the dry ingredients. Stir in the coconut. Transfer batter to prepared pan. Arrange raspberries on top of batter and slightly press them down.
RASPBERRY AND COCONUT CAKE RECIPE - BBC FOOD
From bbc.co.uk
Servings 12Category Cakes And Baking
- For the cake, beat the flour, baking powder, butter, sugar, eggs, coconut and lime juice together in a bowl (or use an electric mixer).
- Pour the cake batter into the cake tin, then bake in the oven for 25-30 minutes or until risen and golden-brown. Test the cake with a metal skewer - if the skewer comes out clean, the cake is cooked through.
- Allow the cake to cool then and sprinkle with the desiccated coconut and place the extra raspberries on top.
RASPBERRY GLAZED COCONUT CHIFFON CAKE - WORTH WHISKING
From worthwhisking.com
COCONUT RASPBERRY CAKE - A STACK OF DISHES
From astackofdishes.com
COCONUT AND RASPBERRY CAKE | PALEO - OUR NOURISHING TABLE
From ournourishingtable.com
RASPBERRY FILLED COCONUT CAKE - HAPPY HOMESCHOOL NEST
From happyhomeschoolnest.com
COCONUT RASPBERRY CAKE- THE LITTLE EPICUREAN
From thelittleepicurean.com
RASPBERRY COCONUT MINI CAKE | DRISCOLL'S
From driscolls.com
RASPBERRY COCONUT CAKE - 5 INGREDIENTS! - STAY AT HOME MUM
From stayathomemum.com.au
RASPBERRY AND COCONUT CAKE - FOODHEAVENMAG.COM
From foodheavenmag.com
COCONUT AND RASPBERRY CAKE - SUGAR SALT MAGIC
From sugarsaltmagic.com
RASPBERRY AND COCONUT CAKE - FLUFFY CAKE LAYERS W/ RASPBERRY …
From chelsweets.com
COCONUT CAKE WITH RASPBERRY FILLING – AMY ROLOFF
From amyjroloff.com
RASPBERRY COCONUT CUPCAKES - FOOD DUCHESS
From foodduchess.com
COCONUT AND RASPBERRY CAKE | FOOD TO LOVE
From foodtolove.co.nz
VEGAN RASPBERRY COCONUT CAKE RECIPE - NAMELY MARLY
From namelymarly.com
A SHOWSTOPPING RASPBERRY, COCONUT AND LIME CAKE
From thedesignfiles.net
CALORIES IN STARBUCKS LOAF CAKE RASPBERRY & COCONUT
From fitbit.com
COCONUT RASPBERRY LAYER CAKE | BAKING MAD
From bakingmad.com
COCONUT CAKE WITH RASPBERRY FILLING – ALL RECIPES GUIDE
From allrecipesguide.net
COCONUT AND RASPBERRY JAM LOAF CAKE - SOMETHING SWEET …
From somethingsweetsomethingsavoury.com
COCONUT CAKE WITH RASPBERRY FROSTING - DANI'S COOKINGS
From daniscookings.com
NO BAKE RASPBERRY CHEESECAKE (VEGAN) - BIANCA ZAPATKA | RECIPES
From biancazapatka.com
RASPBERRY AND COCONUT CHEESECAKE RECIPE - LOVEFOOD.COM
From lovefood.com
COCONUT CAKE WITH RASPBERRY FILLING - THE COOKING BRIDE
From cookingbride.com
COCONUT CAKE WITH RASPBERRY FILLING - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
RASPBERRY AND COCONUT CAKE - COOKED
From cooked.com
RASPBERRY COCONUT CAKE (PALEO, GF) - IRENA MACRI | FOOD FIT FOR LIFE
From irenamacri.com
RASPBERRY AND COCONUT LOAF CAKE - MRSFOODIEMUMMA
From mrsfoodiemumma.com
COCONUT CAKE WITH RASPBERRY GLAZE - RECIPES - LIP-SMACKING FOOD
From lipsmackingfood.com
COCONUT & RASPBERRY LOAF CAKE RECIPE - THE LITTLE BLOG OF VEGAN
From thelittleblogofvegan.com
A RASPBERRY AND COCONUT CAKE CHILDREN WILL LOVE MAKING (AND EATING)
From irishtimes.com
COCONUT AND RASPBERRY CAKE – KITCHEN FEASTS
From kitchenfeasts.com
RASPBERRY AND COCONUT CAKE - RECIPE - THE ANSWER IS CAKE
From theansweriscake.com
RASPBERRY COCONUT CAKE — RHITRITION
From rhitrition.com
VEGAN RAW RASPBERRY & COCONUT CAKE | MINDFOOD
From mindfood.com
RASPBERRY COCONUT LAYER CAKE - RECIPES | GO BOLD WITH BUTTER
From goboldwithbutter.com
RASPBERRY AND COCONUT CAKE - EASY CAKE RECIPES - DELISH
From delish.com
RASPBERRY COCONUT CAKE RECIPE - TASTING TABLE
From tastingtable.com
RASPBERRY-COCONUT YOGURT CAKE - SAVOR THE BEST
From savorthebest.com
RASPBERRY AND COCONUT CAKE RECIPE - ONNEWSLIVE
From onnewslive.com
#time-to-make #course #main-ingredient #preparation #low-protein #desserts #fruit #easy #vegetarian #cakes #nuts #dietary #low-in-something #coconut #3-steps-or-less #4-hours-or-less
You'll also love