Raspberry Coconut Cake With White Chocolate Icing 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 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!

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 CAKE

Steps:

• Prepare cake batter according to package directions; fold in 2/3 cup coconut. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 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 additional 10- to 20-second intervals, stirring until smooth.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 bowl, beat butter until fluffy. Add confectioners' sugar; beat until smooth. gradually beat in white chocolate mixture. Spread over top and sides of cake. Toast remaining coconut; press over top and sides of cake.

WHITE CHOCOLATE & RASPBERRY CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm round, loose-bottomed cake tins. Put the butter and chocolate in a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally.
• When the butter and chocolate have melted, remove from the heat and allow to cool for 1-2 mins, then beat in the eggs and sugar with an electric whisk. Fold in the flour and raspberries.
• Gently pour the mixture into the tins and bake for 20-25 mins or until golden brown and a skewer inserted into the centre comes out clean (the raspberries may leave a residue on the skewer, so don't be fooled by their juiciness). Remove the cakes from the oven and allow to cool in the tins for 10 mins before turning out onto a wire rack.
• To make the ganache, put the chocolate in a heatproof bowl with 100ml of the cream, set over a pan of barely simmering water. Stir until the chocolate has melted into the cream and you are left with a smooth, glossy ganache. Leave the ganache to cool to room temperature, then beat in the rest of the cream.
• When the cakes have cooled, sandwich them together with the chocolate ganache. Dust with icing sugar just before serving.