Coconut Cake with Raspberry Filling #Coconutcake #Cake

We don’t do coconut very often, yet no one, even the kids, will turn it down. The cake recipe is from one source, and the frosting from another with a little tweeking. Note, the cake batter uses powdered sugar. I have never seen this in a cake before, and was leery about it, but it was fantastic.

 Speaking of frosting. I had a very hard time deciding the best type of frosting. Supposedly the “classic southern” coconut cake uses a whipped/meringue type frosting, verses a buttercream, but I grew up southern and buttercream was on every cake I’ve ever eaten. Anyway, this recipe intrigued me and settled my frosting dilemma.

Coconut Cake with Raspberry Filling

•  Cake Ingredients:
•  3 cups (297g) sifted cake flour (sift before measuring)
•  2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup butter, room temperature
• 1 pound (450g) powdered sugar
• 4 egg yolks, well beaten *Beat until well combined, about 1 minute
• 1 cup coconut milk
• 1 teaspoon vanilla
• 1 teaspoon almond extract (or coconut)
• 1 cup shredded coconut
• 4 egg whites, well beaten

Cake Directions:

1. Pre-heat oven to 350 degrees. Spray 2 – 9″ round cake pans with baking spray.
2. 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.
3. ...........................................

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