Raspberry Coconut Chocolate Cake With Marbled Fondant Food

COCONUT CAKE WITH RASPBERRY FILLING RECIPE - (3.7/5)

Steps:

• Pre-heat oven to 350 degrees. Spray 2 - 9″ round cake pans with baking spray. Combine the cake flour, baking powder and salt in a bowl. Sift these ingredients 3 times. In a mixing bowl, cream butter thoroughly; add sugar gradually. Continue creaming until light and fluffy. Add the egg yolks and beat well. Add flour mixture alternately with the milk, beating well after each addition. Stir in coconut and vanilla. Fold in egg whites gently until well combined. Pour batter into three 8" cake pans or two 9" cake pans. Bake for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool cake. If you used 9" cake pans, slice the layers in half to make a 4 layer cake. Raspberry Preserves (at least 1 cup) *choose a good quality Frosting Directions: In a saucepan, use a whisk to blend 1 cup milk into 3 tablespoons all-purpose flour. Cook and stir over medium heat until thickened and bubbly. Reduce heat, and cook and stir two minutes more. Remove from heat. Cover the surface with plastic wrap. Cool to room temperature without stirring. In a medium mixing bowl, beat butter, sugar, and extracts until light and fluffy. Add cooled milk mixture to butter mixture a quarter cup at a time, beating on low-speed after each addition until smooth. Add powdered sugar, 1/2 cup at a time, beating well afterward. Beat until mixture is light and fluffy. Add more powdered sugar if necessary to desired thickness. Slice each layer in half. Spread a thin layer of preserves* between the sliced layers. Alternate preserves and frosting between the layers then frost the top and sides of the cake. Sprinkle coconut on top and sides of the frosted cake. Slice and serve! *Note, on the layers that I placed the preserves, I also added a thin layer of coconut.

ROLLED FONDANT

Steps:

• In a large bowl (do not use metal), sift the sugar and make a well in the center. In a small saucepan, add the water and sprinkle the gelatin on top to soften for about 5 minutes. Begin to heat the gelatin and stir until the gelatin is dissolved and clear. Do not boil. Turn off the heat and add the glucose and glycerine, stirring until well blended. Add the flavoring. Pour into the well of sugar, and mix until all of the sugar is blended. Use hands to knead icing until it becomes stiff. Add small amounts of confectioner's sugar if the mixture is sticky.
• Form the mixture into a ball and wrap tightly in plastic wrap. Place in an airtight container. This icing works best if allowed to rest at room temperature for about eight hours before using, particularly if the weather is humid. Do not refrigerate.
• To cover a cake with fondant: Dust a clean pastry cloth, or a smooth, clean surface, with cornstarch and roll the fondant with a rolling pin until it is approximately 1/4 inch thick. Make sure that the fondant is large enough to fit over the top and sides of the cake. Slide both hands under the fondant and carefully center it on top of a cake that has been freshly iced with buttercream. (The icing makes the fondant adhere to the cake.)
• Dust your hands with cornstarch and smooth the fondant, starting at the top and working down the sides until the entire surface is even and flat. Cut off the excess icing around the bottom of the cake with a pizza cutter or sharp knife. Decorate the cake with buttercream or royal icing. This fondant keeps a cake fresh for two days at room temperature. Do not refrigerate a cake with fondant icing.

CHOCOLATE & RASPBERRY BIRTHDAY LAYER CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line two round 20cm springform cake tins with baking parchment. Whisk the oil, sugar, eggs and milk in a bowl until smooth. Sieve the flour, cocoa and bicarb into another large bowl, then gradually mix in the wet ingredients.
• Divide the mixture between the tins and bake for 35-40 mins until the cakes are risen and spring back when pressed. Leave to cool in the tins for 10 mins, then transfer to a wire rack to cool completely.
• For the raspberry layer, stir the jam and the defrosted raspberries together. Once the cakes are cool, whip the cream with the sugar to soft peaks, then gently fold half the raspberry mixture through the cream to create a ripple effect.
• Spoon most of the reserved raspberry mixture over one of the cakes, then dollop on half of the cream. Smooth over with a palette knife, then place the other sponge on top. Swirl over the remaining cream and swirl the last of the raspberry mixture through it. Will keep in the fridge for two days.

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.

CHOCOLATE-RASPBERRY MARBLE CAKE

Steps:

• Beat margarine, sugar, and vanilla until frothy. Add eggs one at a time.
• With a wooden spoon, incorporate flour and baking powder alternating with the buttermilk.
• Mash raspberries through a sieve, collecting the juices. Throw away seeds.
• Divide dough in three different bowls. Mix in food colouring to one of the bowls. Mix cocoa with milk and add to another bowl. You should now have a bowl of each plain, pink, and brown dough.
• Preheat oven to 350°F.
• Using a tablespoon alternate colours, dropping them by the spoonful on the bottom of a spring-form pan. Pour raspberry coulis into the joints where the colours meet. With a fine stick or knife "stir" minimally to give a marbled effect.
• Bake 1 hour. Wait 5 minutes before turning over on a wire rack to cool.

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 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!