This ultra moist coconut cake is layered with raspberry filling and creamy coconut cream cheese frosting, and then coated in a thick layer of shredded coconut! Make it a showstopper by decorating with edible flowers or fresh raspberries. A must try for raspberry coconut lovers!
Ingredients
For the Coconut Cake:
2 and 1/2 cups (310 grams) all-purpose flour
1 Tablespoon (13 grams) baking powder
1/2 teaspoon (2 grams) baking soda
3/4 teaspoon (4 grams) salt
1/2 cup (113 grams) unsalted butter, softened to room temperature
1 and 1/2 cups (298 grams) granulated sugar
1 teaspoon vanilla extract
1 and 1/2 teaspoons coconut extract
1/4 teaspoon almond extract
6 large egg whites, lightly beaten until foamy on top
1 cup (227 grams) canned coconut milk
1/2 cup (113 grams) sour cream, at room temperature
1/3 cup (67 grams) unrefined coconut oil, liquified
1 cup (54 grams) unsweetened shredded coconut
For the Coconut Cream Cheese Frosting:
1 cup (226 grams) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon coconut extract
3 Tablespoons canned coconut milk
4 and 1/2 cups (510 grams) confectioners’ sugar
1/2 cup raspberry preserves
2 cups (108 grams) shredded coconut, for decorating
Instructions
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