Layered coconut and raspberry cake
A light and fluffy cake, raspberry jam and delicious rich coconut frosting, this will certainly put a smile on your face on a cold, dull day.
Equipment
Ingredients
- 4 cups cake flour
- 1¼ cups of butter at room temperature
- 1½ cups of buttermilk
- 10 egg whites at room temperature
- 2 ½ cups of raspberry jam
- 3 cups caster sugar
- 2 tsp vanilla extract
- 1 tsp coconut extract
- 4 tsp baking powder
- 1 tsp kosher salt
- 3 cups sweetened flaked coconut
Frosting:
- 3½ cups of powdered sugar
- 1 tsp Nielsen Massey Pure Vanilla Extract
- 1 tsp coconut extract
- pinch of salt
- ½ cup of butter at room temperature
- 12 ounces cream cheese at room temperature
Instructions
- Preheat the oven to 180ºcGrease and line three round 9 inch cake tins.
- In a stand mixer, beat the butter, sugar nd extracts until light and fluffy which should take around five minutes.
- Sieve together the dry ingredients of flour, baking powder and salt.Turn the mixer to low speed and gradually one serving spoon at a time, add in the flour mix alternating with the buttermilk, be sure to both start and end with the flour. Do not over mix between each addition, just until combined.
- In a separate bowl, beat the egg whites until they form stiff peaks. Stir one third into the batter before gently folding in the rest.Pour into the prepared pans then bake in the oven for between 20-25 minutes until a cake tester or toothpick comes out clean when inserted in the middle.
- Leave to cool in the pans for ten minutes before turning onto a cooling rack and leaving to cool completely.Once cooled, make the frosting by creaming the cream cheese and butter beore adding the powdered sugar, extracts and salt.
- To construct, spread the raspberry jam between each layer of cake then cover with the coconut buttercream.Press the toasted coconut onto the sides and top of the cake.
- Remove the cake from the oven and leave to cool in the tin for five minutes before transferring to a plate.
