This Coconut Cake with Raspberry Filling is the Dessert of Your Dreams!”

Indulge in the tropical symphony of flavors with our captivating creation, the Coconut Bliss Cake with Raspberry Filling. Imagine sinking your teeth into a moist, coconut-infused cake enveloped in the vibrant tanginess of raspberry jam, all crowned with a luxurious coconut glaze. This delightful treat is sure to transport you to paradise with every heavenly bite.

Ingredients:

For the Cake:

• 3 cups (297g) cake flour, sifted (sift before measuring)
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 cup room-temperature butter
• 1 pound (450g) powdered sugar
• 4 well-beaten egg yolks
• 1 cup coconut milk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (or coconut extract)
• 1 cup shredded coconut
• 4 well-beaten egg whites

Instructions:

Start by preheating your oven to 350°F (175°C) and generously greasing two 9-inch round cake pans.

In a mixing bowl, combine the cake flour, baking powder, and salt. Sift this mixture three times to achieve a light and airy texture.

In another mixing bowl, cream the butter thoroughly and gradually add the powdered sugar until the mixture becomes light and fluffy. Incorporate the beaten egg yolks and beat well. Alternate adding the flour mixture and coconut milk, ensuring thorough mixing after each addition. Stir in the shredded coconut and vanilla extract.

Gently fold in the beaten egg whites until the batter is well combined.

Divide the batter evenly between the prepared cake pans and bake for approximately 30 minutes, or until a wooden pick inserted into the center comes out clean.

This recipe yields two 9-inch layers, which can be sliced in half to create four layers.

For the Raspberry and Coconut Frosting:

In a saucepan, whisk together 1 cup of milk and 3 tablespoons of all-purpose flour. Cook and stir over medium heat until the mixture thickens and begins to bubble. Reduce the heat and continue to cook and stir for an additional two minutes. Remove from heat, cover the surface with plastic wrap, and allow it to cool to room temperature without stirring.

In a medium mixing bowl, beat together the butter, sugar, and extracts until the mixture becomes light and fluffy. Gradually add the cooled milk mixture to the butter mixture, a quarter cup at a time, while beating on low-speed after each addition until the mixture is smooth. If needed, add powdered sugar, 1/2 cup at a time, and continue beating until the frosting achieves the desired thickness.