Coconut Cake with Raspberry Filling – Holiday Recipe

Coconut Cake with Raspberry Filling

My grandmother passed away in March 2009 so I thought of baking one of her staple desserts would be a nice tribute to her love of cooking and baking. In light of her Southern cooking expertise, we have no written recipes so I tried to find a recipe that was very close to her cake. After talking to my mother, I found out that my
great-grandmother and grandmother sometimes used a raspberry filling for their coconut cake.

I thought this recipe was a good match.    Here is my version of a coconut cake.  To keep the recipe as close as possible I did not garnish with fresh raspberries and omitted the coconut in the batter.

 

Coconut Raspberry Cake –  Recipe credit: Adapted from Better Homes and Gardens New Cookbook

4 egg whites
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
½ tsp. baking soda
pinch of salt
½ cup unsalted butter softened
1 ¾ cup sugar
1 1/3 cup buttermilk
½ cup sweetened flaked coconut
Lightly coat two 9″ round cake pans with cooking spray, paying close attention to the bottom. Allow the egg whites to come to room temperature for at least 30 minutes. This is important to create a light and tender cake.

Preheat the oven to 350 degrees. Sift the flour, salt, baking powder and baking soda in a small bowl. Set aside. Measure the buttermilk in a liquid measuring cup and also set aside. Cream the butter, sugar, and vanilla over medium speed until well combined. With the mixer still on medium speed, slowly add the egg whites one at a time until completely incorporated. Add the buttermilk and dry ingredients to the batter by alternating between each until the batter shiny and white. Fold the coconut into the batter. Be careful to not over mix.
Evenly divide the batter between the two cake pans. Bake at 350 degrees for 20 – 25 minutes or until the center springs back when lightly pressed. Remove from the pans and allow to cool completely.

Cream Cheese Frosting- Recipe credit: Adapted from Better Homes and Gardens New Cookbook
(8 oz) package cream cheese, softened
½ cup unsalted butter, softened
1 ¼ tsp. vanilla
4 cups powdered sugar, sifted
With the mixer on low, cream the butter, cream cheese, and vanilla until well combined. Slowly add the powdered sugar until the frosting is light and fluffy. You may need to adjust the powdered sugar ratio depending on the thickness of the frosting. It should be light, airy and completely spreadable.

Raspberry Filling: Adapted from my brain 2/3 cup raspberry preserves 1 ½ tsp. water
Over a low flame, heat the preserves and water for 1 – 2 minutes until it becomes syrup. Cool slightly.

Assembly: Place the first cake layer face down in the center of a small platter. Evenly spoon the raspberry filling on top of the cake layer. Be careful to not let the filling ooze over the edge. Place the second cake layer; also face down, on top of the first. Frost the sides and top of both layers with the cream cheese frosting. Lightly pat the sides and top with up to 1 cup of sweetened coconut. Garnish with fresh raspberries on the top of the cake.

 

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