Instructions
Step 1: Prepare the Coconut Cake
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and shredded coconut.
- Combine Wet Ingredients: In another bowl, combine the coconut milk, vegetable oil, eggs, vanilla extract, and coconut extract (if using). Whisk until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 2: Make the Raspberry Filling
- Cook the Raspberries: In a saucepan over medium heat, combine the raspberries, sugar, cornstarch, and lemon juice. Cook for about 5-7 minutes, stirring gently until the mixture thickens. Remove from heat and let it cool completely.
Step 3: Prepare the Cream Cheese Frosting
- Beat Ingredients Together: In a mixing bowl, beat the softened cream cheese and butter together until creamy. Gradually add the powdered sugar and mix until well combined. Add the vanilla extract and mix until smooth. If the frosting is too thick, add milk a tablespoon at a time until you reach your desired consistency.
Step 4: Assemble the Cake
- Layer the Cake: Place one layer of the coconut cake on a serving platter. Spread a generous amount of raspberry filling over the top, leaving a small border around the edges.
- Add the Second Layer: Place the second layer of coconut cake on top of the raspberry filling.
- Frost the Cake: Use the cream cheese frosting to cover the top and sides of the cake. For a rustic look, you can use a spatula to create swirls and peaks in the frosting.
- Garnish: Sprinkle shredded coconut over the top and sides of the cake. Decorate with fresh raspberries for a beautiful finish.
Tips for the Perfect Raspberry Filled Coconut Cake
- Use Fresh Ingredients: Fresh raspberries will give you the best flavor and color. If using frozen raspberries, make sure to thaw and drain them before cooking.
- Room Temperature Ingredients: Ensure that your cream cheese and butter are at room temperature for easier mixing and a smoother frosting.
- Storage: Store leftover cake in an airtight container in the refrigerator for up to 4 days. The cake can also be frozen for up to 3 months—just be sure to wrap it tightly!
Variations to Try
- Berry Medley: Replace the raspberries with a mix of berries like strawberries, blueberries, or blackberries for a colorful twist.
- Lemon Zest: Add lemon zest to the cream cheese frosting for a citrusy zing that complements the raspberry filling beautifully.
- Coconut Milk Frosting: For an even more tropical flavor, use coconut milk in your cream cheese frosting.
Conclusion
Raspberry Filled Coconut Cake is a delicious and visually stunning dessert that brings a taste of summer to any occasion. With its moist coconut layers, tangy raspberry filling, and rich cream cheese frosting, it’s a treat that’s sure to impress your family and friends. So, gather your ingredients, and let’s bake this delightful cake to share the joys of flavor and creativity in your kitchen!
Enjoy baking and indulging in your delightful Raspberry Filled Coconut Cake!
