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Coconut Raspberry Cake

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Course Dessert
Servings 1

Ingredients
  

  • 3 cups sifted cake flour sift for measuring
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup butter room temperature
  • 1 pound powdered sugar
  • 4 egg yolk well beaten for about 1 minute
  • 1 teaspoon vanilla
  • 1 cup coconut milk
  • 1 teaspoon almond extract (or coconut)
  • 1 cup coconut shredded
  • 4 eggs white well beaten

Filling

  • 1 cup raspberry preserves

Frosting

  • 1 cup milk
  • 3 tbsp all-purpose flour
  • 1 cup butter, softened
  • 1 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1 1/2 cups powdered sugar
  • 1 1/2 cups shredded coconut

Instructions
 

  • 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 incenter comes out clean.
    Cool cake. If you used 9" cake pans, slice the layers in half to make a 4layer 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, 1/2cup 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.

Notes

Adapted from   cookingsalad4u.blogspot.com