COCONUT RASPBERRY CAKE
This is a dense 4 layer cake. The toasted coconut really makes a difference in flavor. An easy way to toast coconut is in a non- stick frying pan over low heat, stirring constantly. You could use strawberry jam if you don't like raspberry. I made it for Easter and it was a hit!
Provided by denise hagar @grandmaX2
Categories Cakes
Number Of Ingredients 17
Steps:
- Coat two 8-inch round pans with spray, line bottom of pans with waxed paper and spray paper
- In bowl, whisk together flour, baking powder and salt.
- In large bowl, beat butter and sugar until light a& fluffy.
- Beat in eggs one at time, mixing well after each.
- Add vanilla and coconut extract, beat until combined
- On low speed, beat in flour mixture in three additions, alternating with coconut milk. Beat well after each addition.
- Fold in chopped coconut.
- Divide batter equally between pans, Bake at 350' for 40 minutes or until toothpick in center comes out clean. Cool on wire rack for 15 minutes.
- Remove cake from pans and cool completely. Trim cake layers if crowned. Split cake layers to make four layers.
- Place one layer on plate, spread with raspberry jam, next layer with frosting, next layer with raspberry jam and last layer frost the top and sides with frosting
- Gently press toasted coconut on tops and sides of cake. Finsh by placing fresh raspberries on the top.
- FROSTING-In large bowl beat cream cheese and butter until smooth, beat in vanila. On low speed, beat in powdered sugar until smooth
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