Coconut Cake with Raspberry Filling
Yield: Serves 16 (serving size: 1 slice)
Total: 2 Hours, 10 Minutes
Filling:
2 pints fresh raspberries (12 ounces)
1/3 cup sugar
2 tablespoons water
1/8 teaspoon salt
3 tablespoons cornstarch
3 tablespoons Chambord (raspberry-flavored liqueur)
Cake:
Baking spray with flour
8 ounces cake flour (about 2 cups)
2 ounces coconut flour (such as Bob's Red Mill) or cake flour (about 1/2
cup)
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar, divided
1/3 cup canola oil
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 cup coconut water (such as Goya)
6 large egg whites
Frosting:
3 large egg whites $
1/4 teaspoon cream of tartar
1/2 cup sugar
3 tablespoons water
1/8 teaspoon salt
1/2 cup unsweetened coconut flakes, toasted
1. To prepare filling, combine raspberries, 1/3 cup sugar, 2 tablespoons
water, and 1/8 teaspoon salt in a saucepan; bring to a boil. Cook over
medium heat 5 minutes, stirring frequently until berries break down.
Combine cornstarch and liqueur; stir with a whisk until smooth. Add
cornstarch mixture to raspberry mixture, stirring with a whisk; return to a
boil. Cook 1 minute or until very thick, stirring constantly. Spoon mixture
into a bowl; cover and refrigerate until needed.
2. Preheat oven to 350°.
3. To prepare cake, coat 3 (8-inch) round metal cake pans with baking spray,
and line bottoms of pans with wax paper. Coat wax paper with baking spray;
set prepared pans aside.
4. Weigh or lightly spoon flours into dry measuring cups; level with a knife
Combine flours, baking powder, and salt in a bowl; stir with a whisk. Place
1 1/4 cups sugar, oil, butter, and vanilla in a large bowl. Beat with a
mixer at medium speed for 5 minutes or until fluffy. Add coconut water; beat
at low speed 1 minute or until combined. Add flour mixture; beat at low
speed 1 minute or until well combined.
5. Place 6 egg whites in a large, clean bowl. Beat with a mixer at high
speed until medium peaks form using clean, dry beaters. Add 1/4 cup sugar, 1
tablespoon at a time; beat 1 minute. Stir one-fourth of egg white mixture
into batter; gently fold in remaining egg white mixture. Divide batter
evenly among prepared pans. Bake at 350° for 19 minutes or until a wooden
pick inserted in center comes out clean. Cool in pans on a wire rack for 10
minutes. Remove from pans; cool completely on wire rack.
6. To prepare frosting, place 3 egg whites and cream of tartar in a large
bowl; beat with a mixer at high speed until medium peaks form using clean,
dry beaters. Combine 1/2 cup sugar, 3 tablespoons water, and 1/8 teaspoon
salt in a saucepan; bring to a boil. Cook, without stirring, until candy
thermometer registers 250°. With mixer on low speed, pour hot sugar syrup in
a thin stream down the side of mixing bowl. Gradually increase speed to high
beat 3 minutes or until thick and cool.
7. To assemble cake, place 1 cake layer on a serving plate; spread with half
of filling (about 1 cup), leaving a 1/2-inch border. Top with another cake
layer, and spread with remaining filling, leaving a 1/2-inch border. Top
with remaining cake layer. Spread frosting over top and sides of cake.
Gently press coconut flakes into sides of cake.
Calories: 292
Fat: 8.4g
Saturated fat: 3g
Monounsaturated fat: 3.4g
Polyunsaturated fat: 1.5g
Protein: 4.1g
Carbohydrate: 49.9g
Fiber: 3.6g
Cholesterol: 4mg
Iron: 1.4mg
Sodium: 209mg
Calcium: 43mg
Prettypinkbutterfly
[Non-text portions of this message have been removed]
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