Raspberry Coconut Cake - Fresh Bean Bakery

Ingredients

Coconut Cake

150 g all purpose flour (1 ¼ c.)
1 ¼ tsp. baking powder
½ tsp. salt
200 g granulated sugar (1 c.)
45 g sweetened coconut flakes (¼ c. + 2 tbsp.)
85 g unsalted butter cubed, room temperature (6 tbsp.)
50 g vegetable oil (¼ c.)
2 egg whites room temperature
2 tsp. vanilla extract
1 tsp. coconut extract
60 g sour cream room temperature (¼ c.)
100 g canned unsweetened coconut milk room temperature (3 ⅓ oz.)

Raspberry Jam

150 g raspberries fresh or frozen (1 ¼ c.)
45 g lemon juice divided (3 tbsp.)
50 g granulated sugar (¼ c.)
1 tbsp. corn starch

Coconut Cream Cheese Frosting

120 g cream cheese room temperature (½ c.)
120 g unsalted butter room temperature (½ c.)
⅛ tsp. salt
280 g powdered sugar (2 ⅓ c.)
1 tsp. coconut extract
105 g sweetened coconut flakes (¾ c. + 2 tbsp.)

Instructions

Coconut Cake

Preheat the oven to 350°F / 175°C. Generously butter two 7" cake pans and coat them with sugar.
To a medium sized mixing bowl, add the flour, baking powder, salt, sugar, sweetened coconut flakes, and cubed butter. Use a hand mixer or a stand mixer fitted with the paddle attachment to beat the mixture together until the butter has completely combined with the dry ingredients and no lumps remain.
Add in the oil, egg whites, vanilla, coconut extract, sour cream, and coconut milk.* Whisk the ingredients together just until a cohesive batter has formed.
Distribute the batter evenly between the two cake pans. Bake for 20-25 min., or until a toothpick inserted in the center of the cakes comes out with only a few moist crumbs.
Allow the cakes to cool in the pans for at least 20 minutes, then flip them out on to a wire rack to finish cooling to room temperature. At this point, you could let the cakes cool to room temperature, wrap them tightly with plastic wrap, and finish the cake the next day.

Raspberry Jam

Add the raspberries, 15g (1 tbsp.) of lemon juice, and the sugar to a small saucepan set over medium heat. Stir the mixture often, mashing down the raspberries as they soften.
Bring the jam to a simmer and allow it to simmer for 5 minutes.
In a small bowl, mix together the corn starch and the remaining lemon juice. While constantly mixing the jam, slowly stream in the corn starch slurry. Continue mixing until the jam thickens, then remove it from the heat.
Transfer the jam to a heat-safe to container to chill in the fridge until you're ready to assemble the cake.

Coconut Cream Cheese Buttercream

(Save this step until you're ready to frost the cake.)
Add the cream cheese, butter, and salt to a medium sized mixing bowl. Use a hand mixer or a stand mixer fitted with the paddle attachment to beat the ingredients together for 3-4 minutes, until the mixture is light and fluffy.
Slowly beat in the powdered sugar until all of it has been used.
Add in the coconut extract and mix until combined.
Line a 7" cake pan with plastic wrap and place one of the cake layers into the cake pan. Transfer some of the cream cheese frosting to a piping bag fitted with a round tip, and pipe a ring around the outer edge of the cake.
Pour the raspberry jam into the center of the ring, smoothing it out into an even layer. Top it with the other cake layer, then set the whole thing in the freezer for 10-15 minutes, until it's firm.
Remove the cake from the freezer and frost the outside of it with the remaining cream cheese frosting. Coat the outside of the cake with sweetened coconut flakes, then slice, serve, and enjoy!

Notes

Tools (Affiliate Links): Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Oven Thermometer | Cornflower Blue Food Coloring | 6-Inch Cake Pans

*Make sure you are using canned coconut milk and not the coconut milk that comes in a carton. Once you open the can, you may need to give it a little whisk if the milk has separated.

Store extra cake in an airtight container in the fridge.

Nutrition