Tropical, tart, and candy — this Coconut Layer Cake with Contemporary Raspberries is a scrumptious mixture of flavors. Our moist, fluffy coconut cake is layered and intertwined with contemporary raspberries and a creamy fluffy frosting, making a dessert that’s each gorgeous and scrumptious!
We at Match Foodie are OBSESSED with the flavour combo of raspberries and coconut. It’s a match made in heaven with the tartness of the berries balancing out the candy and nutty notes of the coconut. This lovely raspberry and coconut cake is ideal for any event, from birthdays and anniversaries to fancy brunches and potlucks.
⤵️ What’s the DL? Simply because it seems fairly, doesn’t imply that it’s tough to make. We based mostly this cake on our ⭐️⭐️ ⭐️⭐️⭐️ coconut loaf cake, however made it fancy by slicing the cake into 2 layers, and frosting it with a home made coconut frosting that’s SO SO fluffy and completely candy. AKA you’ll be able to have essentially the most glamorous cake at your subsequent gathering with out breaking a sweat!
prime ideas from the match foodie kitchen
We took additional care in making ready the cake pan to make sure the cake would come out with none blemishes. To do that, spray the pan with cooking spray, place a bit of parchment paper on the underside, and sprinkle flour alongside the perimeters.
Why is that this vital? We just like the look of frosting the tops of the cake, and leaving the perimeters “bare”. In case your cake has just a few blemishes, be happy to frost the entire dang factor — nothing mistaken with that 🥰
Allllll the Coconut
The superb factor about this coconut cake is that the coconut taste isn’t spared. We used coconut all over the place we might – within the milk, fats, and so forth., which implies you’ll get coconut taste within the cake AND the frosting. Right here’s what’s featured:
Full-fat coconut milk: we love full-fat coconut milk as a result of the flavour is powerful and it provides a large amount of fats. Simply make sure that to offer it a stir earlier than utilizing it.
Coconut pulp: The pulp from the coconut cream is the hardened half within the can. You’ll be able to take away the pulp and discard the remaining liquid within the can.
Shredded coconut: we used unsweetened shredded coconut in each the cake itself and on prime. It’s so fairly, and provides nice texture.
Coconut oil: who wants butter when you need to use coconut oil!
Any berry would work on this cake. Blueberries, strawberries or blackberries would all style superb.
We additionally reallllly like the flavour of the almond extract on this cake, however vanilla extract could be substituted if that’s what you’re feelin’!
Retailer this scrumptious coconut layer cake in an hermetic container at room temperature for as much as 3 days. You may as well retailer it within the fridge for as much as 5 days.
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Preheat oven to 350℉ and put together an 8-inch cake pan. To arrange the pan spray with cooking spray, place a bit of parchment paper on the underside of the pan, and sprinkle flour alongside the perimeters. Put aside.
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Add the entire dry elements to a mixing bowl and whisk collectively till mixed. Put aside for later.
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Add the coconut oil, granulated sugar, and almond extract to a big bowl and blend on excessive utilizing an electrical mixer till gentle and fluffy.
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Slowly add the coconut milk to the coconut oil and sugar combine and blend on low till mixed.
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Add 1 egg at a time till the egg is simply mixed into the combination.
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Slowly add the dry elements to the moist elements. Combine on low till mixed ensuring to scrape the perimeters and backside of the bowl.
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Switch the batter to the ready baking sheet and bake at 350℉ for 20-25 minutes.
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Take away the cake from the pan and permit to chill for five minutes earlier than transferring to a cooling rack. Enable to chill fully earlier than frosting.
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Whereas the cake is cooling put together the chantilly frosting. Place the cream cheese, coconut pulp, heavy whipping cream, and almond extract to a bowl and blend on excessive pace till gentle and fluffy. Put aside.
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When the cake has cooled fully, slice it in half lengthwise. Place the highest to the aspect. Frost the highest of the underside half with half of the frosting. Prime with 1 pint of contemporary raspberries. Gently place the highest on prime of the raspberries and frost with the remaining frosting.
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Garnish with remaining raspberries and shredded coconut.
- We took additional care in making ready the cake pan to make sure the cake would come out with none blemishes.
- The pulp from the coconut cream is the hardened half within the can. You’ll be able to take away the pulp and discard the remaining liquid within the can.
- We actually just like the almond extract on this cake, however vanilla extract could be substituted.
- Any berry would work on this cake.
Energy: 477 kcal, Carbohydrates: 43 g, Protein: 6 g, Fats: 33 g, Fiber: 8 g, Sugar: 21 g
Diet info is mechanically calculated, so ought to solely be used as an approximation.
