Coconut Raspberry Dream Cake
July 25, 2012 § 14 Comments
This foxy lady.
My mom.* (Hold the gasps)
*the woman my world revolves around, my inspiration, my best friend.
She had a birthday this weekend. Let me tell you, twenty nine* has never looked so good, madre.
*sometimes it’s ok to lie
And Mrs. Glamour?
She has a special fondness for all things coconuty and sweet. And raspberry. And chocolate.
So to celebrate this jewel, I created this gem.
Happy birthday, Mom.
I love you longest, deepest, and widest.
Coconut Raspberry Dream Cake with White Chocolate Butter Cream Frosting
She is everything cake should be.
Light, fluffy, and moist, moist, moist.
The most heartbreaking, delicate crumb that will ever pass your lips.
I dare you not to go back for seconds.
- 5 Large egg whites, at room temperature
- 1/2 cup unsweetened coconut milk
- 1/2 tsp. coconut extract
- 1/2 tsp. pure vanilla extract
- 3 cups cake flour
- 2 1/3 cups white sugar
- 4 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup unsweetened coconut milk
- 1/2 cup of your favorite raspberry jam/preserves
- 1 cup sweetened flaked coconut, toasted and cooled
Preheat oven to 350 degrees. Grease and flour three 8 inch round baking pans.
In a small bowl, lightly whisk eggs whites, add 1/2 c. coconut milk and the extracts; mix thoroughly and set aside.
In a large mixing bowl, combine flour, sugar, baking powder, and salt. Mix on low to break up any lumps.
Add butter and coconut milk and mix on low until combined. Increase mixing speed to medium and beat until fluffy and light.(about 2 minutes)
Add egg white mixture in 2 additions; mixing until just combined.
Divide batter evenly between the three pans and bake 30 minutes or until a cake tester comes out clean. Remove from oven and allow cakes to sit for 10 minutes in the pans.
Remove cakes from baking pans and allow to cool completely before assembling and frosting.
- 6 oz. (3/4 cup) white chocolate chips
- 1/4 cup heavy cream
- 1 cup unsalted butter
- 3-3/12 cups powdered sugar
Melt chocolate and cream over simmering water; allow to cool completely.
Cream butter and 1 cup of powdered sugar on high until light and fluffy; add chocolate mixture. Continue to add additional powdered sugar in 1/2 cup increments until the desired consistency is achieved.
*Will make more than enough to frost this 3 layer cake. Store any extra in the fridge.
Once your cakes have completely cooled, place your first layer on a flat, parchment covered surface (I recommend a cake stand or foil-covered cardboard) and spread with 1/2 of your raspberry preserves. Top with second cake layer, and spread with remaining preserves. Place remaining layer on top and frost entire cake with the butter cream frosting. Try to frost as evenly as possible.
Lightly press the toasted coconut onto the sides of the cake, or just sprinkle on top (whichever you prefer).
Chill cake in the fridge for about 2 hours so that layers and butter cream sets. Take the cake out about 30 minutes prior to serving.
EAT AND BE MERRY!