Description

A stunning layered cake made with moist coconut cake, raspberry preserves, and coconut cream cheese frosting, finished with a coating of shredded coconut for a festive and delicious dessert.

Ingredients

2 1/2 cups (310 g) all-purpose flour

1 Tbsp (13 g) baking powder

1/2 tsp (2 g) baking soda

3/4 tsp (4 g) salt

1/2 cup (113 g) unsalted butter, softened

1 1/2 cups (298 g) granulated sugar

1 tsp vanilla extract

1 1/2 tsp coconut extract

1/4 tsp almond extract

6 large egg whites, lightly beaten

1 cup (227 g) canned coconut milk

1/2 cup (113 g) sour cream, room temperature

1/3 cup (67 g) unrefined coconut oil, liquified

1 cup (54 g) unsweetened shredded coconut

1 cup (226 g) unsalted butter, room temperature (for frosting)

8 oz cream cheese, room temperature

1 tsp vanilla extract

1/4 tsp salt

1/2 tsp coconut extract

3 Tbsp canned coconut milk

4 1/2 cups (510 g) confectioners’ sugar, sifted

1/2 cup raspberry preserves

2 cups (108 g) shredded coconut, for decorating

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Instructions

Preheat oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.
Sift together flour, baking powder, baking soda, and salt. Set aside.
In a mixer, beat butter until smooth, then gradually add sugar and beat until fluffy.
Add vanilla, coconut, and almond extracts. Mix in egg whites gradually, scraping bowl as needed.
Mix coconut milk and sour cream together. Alternate adding flour mixture and coconut milk mixture to the batter, beginning and ending with flour. Mix in coconut oil until just combined. Fold in shredded coconut.
Divide batter evenly between pans and bake for 20–25 minutes, or until a toothpick comes out clean. Cool for 20 minutes in pans, then transfer to racks to cool completely.
For frosting: Beat butter and cream cheese until smooth. Add vanilla, salt, coconut extract, and coconut milk. Gradually add confectioners’ sugar and beat until fluffy.
To assemble: Trim cake layers if domed. Place first cake layer on a stand, spread with frosting and 1/4 cup raspberry preserves. Repeat with second layer. Top with final layer.
Frost cake fully, then coat sides and top with shredded coconut.
Let set 30 minutes before slicing and serving.

Notes

You can substitute raspberry preserves with strawberry or blueberry.

For a lighter cake, fold whipped cream into the batter.

Swap coconut extract for vanilla for a milder coconut flavor.

Store in the fridge up to 4 days in an airtight container.

Cake layers can be made ahead and frozen for up to 3 months.

Nutrition

Serving Size: 1 slice (1/14 of cake)
Calories: 480
Sugar: 43 g
Sodium: 260 mg
Fat: 25 g
Saturated Fat: 16 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 50 mg