CHOCOLATE CAKE WITH RASPBERRY & COCONUT FILLING

Chocolate Cake with Raspberry & Coconut Filling image

This is a terrific chocolate cake by itself. But the raspberry coconut filling is what really makes it special at our house! It really presents nicely with the raspberry/coconut on the sides. The frosting recipe yields 4 cups. Either cut it down or make cupcakes using the same cake recipe to use it up.

Provided by capless

Categories Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 24

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Ingredients

1/2 cup margarine, stick-type
1 1/2 cups sugar
2 egg whites
1 whole egg
1 cup buttermilk, nonfat
1/2 cup water
2 cups flour, all-purpose
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cocoa powder, unsweetened
1 teaspoon vanilla extract
vegetable oil cooking spray
1 (18 ounce) jar raspberry preserves
1/4 cup coconut, flaked divided
1/4 teaspoon coconut extract
1 -2 tablespoon orange rind, freshly grated
1 cup sugar
6 tablespoons water
1/4 teaspoon cream of tartar
2 egg whites
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
2 tablespoons coconut flakes, to sprinkle on top
1/2-1 cup coconut flakes

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.