Coconut Cake with Raspberry Filling
Yield: Serves 16 (serving size: 1 slice)
Total: 2 Hours, 10 Minutes
a.. Filling:
b.. 2 pints fresh raspberries (12 ounces)
c.. 1/3 cup sugar
d.. 2 tablespoons water
e.. 1/8 teaspoon salt
f.. 3 tablespoons cornstarch
g.. 3 tablespoons Chambord (raspberry-flavored liqueur)
h.. Cake:
i.. Baking spray with flour
j.. 8 ounces cake flour (about 2 cups)
k.. 2 ounces coconut flour (such as Bob's Red Mill) or cake flour (about 1/2
cup)
l.. 2 teaspoons baking powder
m.. 1/2 teaspoon salt
n.. 1 1/2 cups sugar, divided
o.. 1/3 cup canola oil
p.. 2 tablespoons butter, softened
q.. 1 teaspoon vanilla extract
r.. 1 cup coconut water (such as Goya)
s.. 6 large egg whites
t.. Frosting:
u.. 3 large egg whites $
v.. 1/4 teaspoon cream of tartar
w.. 1/2 cup sugar
x.. 3 tablespoons water
y.. 1/8 teaspoon salt
z.. 1/2 cup unsweetened coconut flakes, toasted
Preparation
1.. 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.. 2. Preheat oven to 350°.
3.. 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.. 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.. 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.. 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.. 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.
Nutritional Information
Amount per serving
a.. Calories: 292
b.. Fat: 8.4g
c.. Saturated fat: 3g
d.. Monounsaturated fat: 3.4g
e.. Polyunsaturated fat: 1.5g
f.. Protein: 4.1g
g.. Carbohydrate: 49.9g
h.. Fiber: 3.6g
i.. Cholesterol: 4mg
j.. Iron: 1.4mg
k.. Sodium: 209mg
l.. Calcium: 43mg
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
[Non-text portions of this message have been removed]
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