Raspberry Filled Coconut Cake

This is a beautiful cake that is perfect for Easter or other holidays. It is created with two layers of moist white cake and a filling of gorgeous red raspberry preserves and completely covered in a delicious Coconut frosting.

Even after I had kids, this dessert turned out to be the best one on Christmas. My mother in law grew up and had this cake every year on the Christmas holiday.

She continued that tradition when raising her kids.

She had only boys, so the wives have now taken on this yearly tradition and plan to pass it on.

Frequently Asked Questions:

Can this cake be made in advance?

With the holidays always hectic and super busy, I do prepare this in advance. The cake layers can be made and kept separately in the refrigerator, covered in plastic wrap.

Is the cake a homemade batter?

I have made a few shortcuts to this recipe. By that I mean a packaged cake mix can be used. I also use store bought whipped topping. The cake and frosting taste the same as completely homemade.

Storing the cake:

The cake can be made up to two days in advance. I keep it in the refrigerator in a cake saver with a locking lid. You can store it this way in the refrigerator for up to five days.

You can also freeze this cake, if you have leftovers. I find that if I cut the cake into serving size pieces, it stores easier. First, I freeze the pieces after slicing them. Then I wrap them individually with plastic wrap and then aluminum foil. Your cake will last for one year in the freezer.

What ingredients do you need for Raspberry Filled Coconut Cake:

Cake:

1 cup unsalted butter, softened

2 tsp baking powder

1 pound of powdered sugar

4 large eggs, separated

1 tsp almond extract

2 tsp vanilla extract

1 cup coconut milk

One pinch of salt

3 cups of cake flour   

1 cup coconut, shredded

1 to 2 cups of raspberry preserves

Icing:

 3 cups powdered sugar

½ cup softened butter

Heavy whipping cream, as needed

How to make Raspberry Filled Coconut Cake:

FIRST STEP:

Preheat the oven to 350*

Cream together, the butter and one cup of powdered sugar until it is fluffy and smooth

a)

b)

c)

d)

SECOND STEP:

Mix in the egg yolks

Add in the cake flour, baking powder, coconut milk and salt. Blend until it is smooth.

THIRD STEP:

Whisk in the egg whites

Fold in, do not use a mixer, the vanilla extract, almond extract and the shredded coconut.

FOURTH STEP:

Grease the bottoms and sides of two round cake pans

Spread the batter evenly between the two pans

FIFTH STEP:

Bake for 30 minutes or until lightly golden. Test with a toothpick.

Set on a rack to cool partially, then turn out the cakes to cool completely

SIXTH STEP:

Remove the dome of one cake layer and place the cake onto a cake plate

Spread the raspberry preserves on top of the layer

SEVENTH STEP:

Place second layer on the top of first one

Beat together the powdered sugar and butter, slowly adding heavy whipping cream until desired consistency

Spread the icing all over the cake and Sprinkle with shredded coconut.

YUM!