Raspberry and Coconut Cake

Photo: Culinary Cory

The cake is a basic vanilla buttermilk recipe that gets it’s coconut flavor from the addition of shredded coconut. The original recipe calls for sweetened shredded coconut but I personally prefer the unsweetened variety. The cake itself is sweet enough for me with 1 3/4 cups of sugar, plus sweetness from the raspberry jam filling and sweetened cream cheese frosting (cream cheese frosting and raspberries – what a fantastic flavor combination that is).

The shredded coconut also gives the Raspberry Coconut Cake a great texture adding a little bit of chewiness. The filling is simply raspberry jam thinned with a touch of water and the raspberries as decoration are a lovely burst of color and freshness that helps to balance out all the flavors.

Pretty as a picture and all red and white, this is a lovely afternoon tea cake or perhaps for a Sunday lunch dessert.

This Raspberry and Coconut Cake is from the kitchen of Culinary Cory.

Raspberry and Coconut Cake Recipe

 

Ingredients

For the Cake:

• 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
• 1⅓ cup buttermilk
• ½ cup sweetened flaked coconut

For the Cream Cheese Frosting:

• 1 (8 oz) package cream cheese, softened
• ½ cup unsalted butter, softened
• 1 ¼ tsp. vanilla
• 4 cups powdered sugar, sifted

For the Raspberry Filling:

• ⅔ cup raspberry preserves
• 1 ½ tsp. water

Instructions

1. For the full recipe visit: Raspberry and Coconut Cake.

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