Tropical, spicy, and sweet – this Coconut layer cake with fresh raspberry There is a delicious combination of taste. Our moist, fluffy coconut cake is leveled and is associated with fresh raspberries and a creamy fluffy frosting, forms a dessert which is both amazing and delicious!
We suffer from raspberry and coconut flavor combo in Fit Foody. It is a match made in heaven, with the sharpness of berries that balance coconut sweet and walnut notes. This beautiful raspberry and coconut cake is perfect for any opportunity, from birthdays and anniversary to fancy brunch and potlax.
What is DL? Just because it looks beautiful, it does not mean that it is difficult to make. We based this cake based on our ⭐ ⭐ ⭐ ⭐ Coconut Loof CakeBut made it Imagination By cutting the cake into 2 layers, and it is so fluffy and completely sweet by frosting with a homemade coconut frosting. Aka you can keep the most glamorous cake in your next gathering without sweat!
Top Tips from Fit Foody Kitchen
We took additional care in preparing the cake pan Make sure the cake will pop out without any defectTo do this, spray the pan with cooking sprays, keep a piece of parchment paper downwards, and sprinkle flour with sides.
Why is this important? We prefer to frost the top of the cake, and leaving the sides “naked”. If you have some defects in your cake, feel free to frost the danger completely – nothing is wrong with that.
To coconut
The amazing thing about this coconut cake is that the taste of coconut has not been spared. We could use coconut everywhere – in milk, fat etc., which means that you will get the taste of coconut in cake and frosting. What is painted here:
Full Fat Coconut Milk: We prefer full -fat coconut milk because the taste is strong and adds large amounts of fat. Just make sure to stir it before using it.
Coconut pulp: Coconut cream has a hard part in pulp can. You can remove the pulp and leave the remaining liquid in the can.
shredded coconut: We used chopped coconut in both the cake and the top. It is very beautiful, and adds great texture.
Coconut Oil: Butter is required when you can use coconut oil!
Any Berry Will work in this cake. Blueberry, strawberry Or Blackberry The taste of all will be amazing.
We also like the taste of almond extracts in this cake, but vanilla extract If you are feeling so, you can be replaced!
Store this delicious coconut layer cake in an airtight container in an airtight container 3 daysYou can also store it in the refrigerator 5 days,
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Preheat the oven at 350 ℉ and prepare an 8 inch cake pan. To prepare pan spray with cooking sprays, place a piece of parchment paper on the bottom of the pan, and sprinkle dough with the sides. Cancel.
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Add all dry ingredients to a mixture bowl and whisk together until joint. Set separate for the latter.
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Add coconut oil, granulated sugar, and almond extracts to a large bowl and mix on high using an electric mixer until light and alcoholic.
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Mix coconut milk in a mixture of coconut oil and sugar slowly and mix it on low until it is joint.
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Add 1 egg at a time until the egg is combined into the mixture.
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Gently add dry ingredients to wet components. Make sure to scrape the sides of the bowl and bottom until mix on low.
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Transfer the batter to the prepared baking sheet and bake at 350 ℉ for 20-25 minutes.
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Remove the cake from the pan and let it cool for 5 minutes before transferring to the cooling rack. Allow to cool down completely before frosting.
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While cooling the cake, prepare chantili frosting. Cream cheese, coconut pulp, heavy whipping cream, and almonds, place it in a bowl and mix at high speed to light and fluffy. Cancel.
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When the cake is completely cooled, cut it in half length. Keep the top on the side. Half of half of the frost frost the bottom. Top with 1 pint of fresh raspberries. Gently place the top at the top of the raspberry and frost with the remaining frosting.
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Garnish with the remaining raspberry and chopped coconut.
- We took additional care in preparing the cake pan to ensure that the cake pop out without any defect.
- Coconut cream has a hard part in pulp can. You can remove the pulp and leave the remaining liquid in the can.
- We actually prefer almond extracts in this cake, but vanilla extracts can be replaced.
- Any berry will work in this cake.
Calorie: 477 Kilo calorie, Carbohydrate: 43 Yes, Protein: 6 Yes, thick: 33 Yes, Fiber: 8 Yes, Sugar: 21 Yes
Nutrition information is calculated automatically, so only should be used as an estimate.
