Rasberry Coconut Cake Food

RASPBERRY AND COCONUT CAKE

Steps:

• Preheat oven to 350°F. Grease three 8-inch cake pans with non stick baking spray or homemade pan release and line with parchment rounds.
• in a large bowl, whisk together 3 cups of cake flour, 3 tsp of baking powder, and 1 tsp salt and set aside.
• Add 3/4 cup of unsalted butter and 3 cups of granulated sugar into the bowl of a stand mixer. Beat on a high speed with a whisk attachment for a couple minutes, scraping down the sides of the bowl as need with a rubber spatula. The mixture should become lighter in color as air is whipped into it.
• Add 1 cup of egg whites and mix at a medium speed until they're incorporated. The mixture might look a bit broken but it will come together was you mix in the dry ingredients.
• Add half of the flour mixture into the butter mixture and mix on a low speed until just incorporated.
• Add 1 1/2 cups sour cream, 1 tsp vanilla extract, 2 tsp coconut extract and 1/4 cup of oil. Mix on a low speed until combined, scraping the sides and bottom of the bowl as needed.
• Mix in the remaining flour mixture on a low speed, until the ingredients are fully combined.
• Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans, to make sure my layers will be the same height.
• Bake for 33-35 minutes, or until a toothpick comes out with a few moist crumbs. Rotate pans halfway through to help them bake evenly.
• Allow the pans to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.
• Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
• Use a serrated knife to level the cake layers. I chose to torte (cut horizontally in half) my cake layers to create 6, thin cake layers.
• While the cake layers bake and cool, make the raspberry buttercream frosting.
• Beat 2 cups of unsalted butter on a medium speed for 30 seconds until smooth with a paddle attachment / stand mixer or a hand mixer.
• Mix in 1 tsp vanilla extract, 1/2 tsp coconut extract, and 1/2 tsp salt on a low speed.
• Slowly mix in 7 cups of powdered sugar on a low speed. Half way through, add 2/3 cup of heavy cream to make the frosting easier to mix. I like to place a kitchen towel over my mixer to contain any powdered sugar clouds.
• Place 1/2 cup of the vanilla buttercream in a small piping fit with an open star tip (Wilton 1M) and set aside.
• Mix in 1/2 cup freeze dried raspberry powder, 1 Tbsp lemon zest, and 1 Tbsp lemon juice on a low speed into the remaining buttercream.
• Continue to mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.
• If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
• Place 1 cup of raspberry buttercream into a small piping bag and cut the tip to create a 1/2-inch opening. Set aside.
• Stir by hand with a rubber spatula to make the frosting extra smooth, then cover with plastic wrap and set aside until you're ready to use it.
• If possible, chill your leveled cake layers in the freezer for 20 minutes before assembling the cake. It makes them cold to the touch, which minimizes crumbing and makes them so much easier to frost and stack them.
• Spread about 1 Tbsp of raspberry frosting onto a greaseproof cake board or plate, then place your first cake layer on top of frosting smear. This helps the layer stay in place as you assemble the cake.
• Spread an even layer of raspberry frosting on the cake layer with a large offset spatula.
• Pipe a ring of raspberry buttercream around the edge of the cake layer, and carefully spread 2 Tbsp of raspberry jam directly on top of the buttercream. Make sure you don't add extra jam between the cake layers or else it can make the cake layers really difficult to stack and frost.
• Repeat with the remaining cake layers, being sure to flip the top cake layer upside down (cut side down). This makes it easier to get sharp edges on your cake!
• Chill the cake in the fridge (20 minutes) or freezer (10 minutes) to help the frosting firm up and make the cake easier to frost.
• Cover the cake in a thin coat of raspberry buttercream. Smooth using a bench scraper, then chill the cake again in the fridge (20 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
• Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper. Leave a textured edge at the top of the cake.
• Decorate as desired! I chose to add a semi-circle of vanilla and raspberry frosting dollops, fresh raspberries, toasted coconut and mint leaves.

RASPBERRY COCONUT CAKE RECIPE

Steps:

• Preheat the oven to 350 F and line a 2 pound bread pan with parchment paper. Make sure to keep some excess paper higher than the sides of the pan. This will make it easier to remove the cake once it has been baked.
• In a mixing bowl, beat the butter and sugar until light and creamy.
• In a separate bowl, mix together the flour with the baking powder, then alternate adding the eggs and the flour to the first bowl, mixing after each addition.
• Gently fold in 1 cup desiccated coconut and ¾ cup raspberries, before transferring the cake batter to the prepared loaf tin. Level out the top and add ¼ cup raspberries to the top of the batter.
• Bake the cake for 1 hour. If the top begins to look a little brown, cover with foil. The cake is ready when it has risen and is golden on top, and it springs back when gently touched.
• Take the cake out of the oven and cool for 15 minutes before removing it from the bread pan to cool completely.
• Gently spread the raspberry jam on the top of the loaf cake, then sprinkle with the remaining 2 tablespoons of desiccated coconut and decorate with the remaining 10 raspberries.

RASPBERRY COCONUT CAKE

Steps:

• Prepare cake batter according to package directions; fold in 2/3 cup coconut.
• Pour into two greased 9-in. round baking pans.
• Bake at 350F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes removing from pans to wire racks to cool completely.
• In a microwave-safe bowl, combine white chocolate and cream.
• Microwave, uncovered, on high for 1 minute (mine took 30 seconds) or until chocolate is almost melted; stir until smooth. (Please adjust the time in microwave according to your micro's power).
• Cool to room temperature. In a small bowl, combine jam and 1 cup coconut.
• Spread over one cake layer; top with second layer.
• In a small mixing bowl, cream butter and confectioners' sugar until light an d fluffy; gradually beat in white chocolate mixture.
• Spread over top and sides of cake.
• Toast remaining coconut; sprinkle over cake.

RASPBERRY-COCONUT CHOCOLATE CAKE WITH MARBLED FONDANT

Steps:

• Make the cake: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Coat two 9-inch round cake pans and two 6-inch round cake pans with cooking spray; dust with flour and tap out the excess. Line the bottom of each pan with parchment.
• Whisk the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt in a large bowl. Stir in the milk, vegetable oil and eggs. Mix with a rubber spatula until just combined. Stir in the vanilla and coffee extracts.
• Pour 3 cups batter into each of the prepared 9-inch pans. Divide the remaining batter between the 6-inch pans (about 11/2 cups each); tap the pans against the counter to release any air bubbles. Bake, switching the position of the pans halfway through, until a toothpick inserted into the center of the cakes comes out clean, about 35 minutes for the 6-inch cakes and 45 minutes for the 9-inch cakes. Transfer to racks and let cool 10 minutes in the pans, then remove the cakes to the racks, discard the parchment and let cool completely.
• Using a long serrated knife, split the cake layers in half horizontally to create four 9-inch layers and four 6-inch layers.
• Whisk the coconut milk and sweetened condensed milk in a medium bowl. Brush onto the cooled cake layers, using just enough to moisten the top of each.
• Make the frosting: Puree the raspberries in a food processor until smooth. Beat the butter in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Slowly beat in 4 cups confectioners? sugar until smooth. Add the raspberry puree, the remaining 2 cups confectioners? sugar and the lemon zest and juice; beat until fluffy, about 2 more minutes.
• Assemble the cake: Place one 9-inch layer on a cardboard round. Using an offset spatula, spread about 3/4 cup frosting on top. Stack the remaining 9-inch cake layers on top, spreading 3/4 cup frosting between each. Cover the top and sides of the cake with a thin layer of frosting (this is the crumb coat). Refrigerate until set, at least 30 minutes.
• Make the fondant: Dust a surface with confectioners? sugar. Roll 8 ounces white fondant into a thick log. Roll 2 ounces each blue, pink, green and yellow fondant (or other desired colors) into thin logs the same length as the white log. Use a little water to stick the colored logs to the white log. Use your hands to roll the fondant logs together into one big log, then twist the log a few times. Fold the twisted fondant log in half, then gather together into a ball. Using a rolling pin, roll out the fondant ball into a 15-inch round, about 1/8 inch thick, dusting with confectioners? sugar as needed. Lift the round of marbled fondant and drape it over the 6-inch cake. Smooth out the fondant with your hands. Trim off the excess fondant around the cake with a paring knife. Refrigerate until ready to assemble. Place the 9-inch layer cake on a cake board or cake stand; top with the 6-inch layer cake. Pipe the reserved frosting around the bottom edges of each cake layer. Repeat steps 1 through 3 to make a larger ball of marbled fondant, using 1 pound white fondant and 4 ounces each of the colored fondants. Roll into an 18-inch round. Drape the fondant over the 9-inch cake, then smooth and trim the edges.
• Meanwhile, lay one 6-inch cake layer on a cardboard round; spread 1/4 cup frosting on top. Stack the remaining 6-inch layers on top, spreading 1/4 cup frosting between each. Cover the top and sides of the cake with a thin layer of frosting. Refrigerate at least 30 minutes. Place the remaining frosting in a pastry bag fitted with a star tip; set aside.
• Cover the tiers with marbled fondant and finish assembling. Decorate with the remaining frosting as desired. Refrigerate until ready to serve.

RASPBERRY COCONUT CAKE WITH WHITE CHOCOLATE ICING

Steps:

• Preheat oven to 350°F then grease and flour two 9" cake pans, set side.
• In a very clean glass or metal bowl, beat the egg whites and the 2 tablespoons sugar, with an electric mixer, until stiff peaks have formed, set aside.
• In a large mixing bowl, with an electric mixer, cream together the shortening and 1 3/4 cups sugar.
• Add the coconut milk and vanilla then beat until well combined.
• Sifted into the bowl the flour, baking powder, baking soda, and salt then beat until combined.
• Evenly spread the batter between the two pans then bake for 15-20 minutes in the preheated oven or until a toothpick comes out clean.
• Allow to cool in the pans for at least 10 minutes, then flip them out onto cooling racks to finish cooling.
• Meanwhile, in a small bowl, add the 1/4 cup white chocolate chips and the whipping cream, melt in the microwave for 1 minute on 50% heat.
• For the icing:.
• Add the 1/8 cup white chocolate chips and stir until all have melted (it may take a minute or two).
• In a medium bowl, with an electric mixer, beat the shortening for about 1 minute then add 1 cup of the confectioner's sugar.
• Add the white chocolate to the shorten mixture and beat until combined then add the rest of the sugar (if it is too thick, just add more whipping cream).
• To assemble the cake:.
• Cut the 2 cakes in half to make a top and bottom.
• Place the bottom of one of the cakes on a lazy susan or wherever you are going to want the cake to stay.
• Stir the raspberry jam the pour 1/3 of it unto the bottom layer then spread it out evenly and place the top of that cake on top.
• Spread another 1/3 of the jam on top of that layer then top with the bottom of the second cake.
• Spread on the last 1/3 of the jam on that lay and top with the top piece of the cake.
• Spread on the icing on the sides of the cake then the top.
• Pat the edges with the sweetened shredded coconut and then sprinkle the coconut on the top.
• ENJOY!

COCONUT & RASPBERRY SYRUP CAKE

Steps:

• Grease and line a 28cm springform cake tin.
• Preheat the oven to 170°C.
• In a mixer, whisk the butter, sugar and lemon zest until pale and light.
• Add the eggs one by one, beating well after each is added.
• Sift the flour and baking powder and add to the butter mixture. Fold in the coconut and the sour cream.
• Pour the mixture into the prepared tin and bake for 35 minutes or until a skewer inserted into the middle of the cake comes out clean.
• Cool the cake completely and then store in an airtight container.
• Raspberry Syrup:.
• Combine the sugar, vanilla bean, lemon juice and water in a heavy-based sauce-pan. Over a high heat, bring to the boil without stirring.
• Continue to boil the sugar till the large bubbles have reduced to tiny bubbles (about 10 minutes). Add the raspberries and stir rapidly until combined. Bring the syrup back to the boil and then simmer for 5 minutes.
• Allow the syrup to cool then pour into an airtight container until ready to use. Pour over the cake at the last minute.

CHOCOLATE CAKE WITH RASPBERRY & COCONUT FILLING

Steps:

• Chocolate Layer Cake In a large bowl beat margarine at medium speed until creamy.
• Gradually add sugar and beat until fluffy.
• Add egg whites and whole egg one at a time and mix well.
• In a separate container combine buttermilk and water.
• In a small bowl combine flour, baking soda, salt, and cocoa powder, stir to mix.
• With mixer at medium speed add flour mixture alternating with buttermilk/water to the margarine mixture.
• Add vanilla extract and mix in well.
• Lightly coat 2 8-inch cake pans with vegetable spray and pour batter evenly into both pans.
• Bake at 350F for 22-25 minutes or until toothpick comes out clean.
• Cool in wire rack 10 minutes.
• Remove from pans and continue to cool.
• Raspberry Coconut Filling Empty jar of raspberry preserves in a medium meshed strainer.
• Using the back of a spoon press out the"jelly" and retain the seeds.
• Mix the"jelly" with the coconut, coconut extract, and orange rind.
• Add about 1-2 T of the seeds back into the jelly mixture.
• (this is optional if you don't care for seeds).
• When cake is completely cooled spread a layer of the filling just to about 1/2" from the cakes edge.
• Set aside remaining filling.
• Sprinkle a layer of coconut flakes on top of the filling.
• Add top layer of cake.
• Frosting (Use a large double boiler as this recipe makes 4 cups) Fill the bottom of the double boiler with water and set to boil.
• Combine the first 4 ingredients in the TOP of the double boiler.
• Beat with an electric hand mixer at medium speed just to blend ingredients.
• Place top over boiling water and beat constantly at high speed for about 9 minutes, or until stiff peaks form.
• Remove from heat.
• Add vanilla and coconut extracts and mix for 1 additional minute.
• It should be at a spreading consistency now, if not continue to beat.
• Spread over top of cake and lightly sprinkle with coconut flakes (lightly toasted is nice also).
• Mix enough of the coconut flakes with the remaining filling so that you can press to"stick" it to the side of cake.

RASPBERRY & COCONUT TRIFLE CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter and line a deep 20cm loose-bottom cake tin. Beat all the cake ingredients together until smooth, pour into the tin, then smooth the top. Bake for 40-45 mins until golden and risen. Cool completely on a rack; once cold, put into the fridge. Meanwhile, prepare the custard - whisk the cornflour and 1 tbsp icing sugar into the remaining coconut cream until smooth. Bring the custard to the boil, then whisk in the coconut mix. Keep whisking until it's boiling and fairly thick. Tip into a bowl, cover with cling film straight away, then cool.
• Mix the Malibu, lime zest and juice and 2 tbsp icing sugar. Trim off the top of the cake if it's domed, then cut into three horizontally using a bread knife or serrated knife.
• Line the cleaned cake tin with plenty of cling film (a little oil helps it to stick), then put a circle of cake back in the bottom. Sprinkle with some of the Malibu mix. Crush 100g of the raspberries and mix well into the jam, then fold in 100g whole raspberries. Spoon onto the sponge in the tin but don't go right to the edges.
• Top with the second piece of cake, sprinkle with more of the Malibu mix, then spoon the custard over and spread it out. Top with the final layer of cake, sprinkle with remaining Malibu, then chill for at least 4 hrs, covered with cling film, to let the layers firm up and the flavours mingle.
• Once set, remove the cake from the tin, then slide it onto a serving plate. Softly whip the cream with the final 1 tbsp icing sugar, then spread over top of the cake. Scatter with the remaining whole raspberries and decorate with fresh shredded coconut, if you like.

RASBERRY COCONUT CAKE

Steps:

• Prepare cake batter according to package directions.
• Fold in 2/3 cup coconut.
• Pour into to greased and floured 9 inch round baking pans, and bake at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean.
• Let cool 10 minutes before removing from pans to wire racks to cool completely.
• In a microwave, melt white chocolate and cream at 70% power for 1 minute. Stir.
• Microwave at 10-20 second intervals, stirring until smooth. Cool to room temperature.
• In a small bowl, combine jam, and 1 cup coconut. Spread over 1 cake layer, and top with 2nd cake layer.
• In a small bowl, beat butter until fluffy, Add the confectioners sugar, and beat until smooth.
• Gradually beat in white chocolate mixture.
• Spread over top and sides of cake.
• Toast remaining coconut, and spread over cake.