Coconut Raspberry Layer Cake

Coconut Raspberry Layer Cake

Raspberry adds a wonderful tartness to this light and fluffy cake.

Coconut Raspberry Layer Cake
Makes 1 (9-inch) 3-layer cake
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  1. 1¼ cups unsalted butter, softened
  2. 3 cups sugar
  3. 1½ teaspoons vanilla extract
  4. 1 teaspoon coconut extract
  5. 4 cups cake flour*
  6. 1 tablespoon plus 1 teaspoon baking powder
  7. 1 teaspoon kosher salt
  8. 1½ cups whole buttermilk
  9. 10 large egg whites, at room temperature
  10. 2¼ cups raspberry preserves
  11. Coconut Frosting (recipe follows)
  12. 3 cups sweetened flaked coconut, lightly toasted
  1. Preheat oven to 350°. Spray 3 (9-inch) cake pans with baking spray with flour. Line bottoms of pans with parchment paper; spray again.
  2. In a large bowl, beat butter, sugar, and extracts at medium-high speed with a mixer until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.
  3. In a medium bowl, sift together flour, baking powder, and salt. Add flour mixture to butter mixture in thirds, alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. In another large bowl, using clean beaters, beat egg whites at high speed with a mixer until stiff peaks form. Stir one-third of egg whites into batter. Gently fold in remaining egg whites. Divide batter among prepared pans, smoothing tops with an offset spatula.
  4. Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pans 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. Spread preserves between layers. Spread Coconut Frosting on top and sides of cake. Gently press coconut into sides of cake. Cover and refrigerate up to 3 days.
  1. *We used Swans Down Brand Cake Flour.
Taste of the South
Coconut Frosting
Makes about 4 cups
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  1. 12 ounces cream cheese, softened
  2. ½ cup unsalted butter, softened
  3. ⅛ teaspoon kosher salt
  4. 1 teaspoon vanilla extract
  5. 1 teaspoon coconut extract
  6. 3½ cups confectioners’ sugar
  1. In a medium bowl, beat cream cheese at medium speed with a mixer until smooth. Add butter, beating until creamy. Add remaining ingredients; beat until smooth.
Taste of the South

Find more great recipes like this one in Taste of the South‘s December 2015 issue!




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