Description
A luxurious three-layer coconut cake infused with coconut extract and milk, filled with raspberry preserves, and coated in fluffy cream cheese frosting. The exterior is beautifully decorated with shredded coconut for a stunning snowball effect, creating a perfect balance of sweet coconut and tangy raspberry flavors.
Ingredients
Scale
- 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
- Prepare Baking Pans: Preheat oven to 350°F (175°C). Generously grease the bottom and sides of three 9-inch round cake pans; line with parchment paper rounds and set aside until needed.
- Mix Dry Ingredients: In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-high speed until smooth and creamy, about 1 minute. Gradually add in the sugar. Once all of the sugar has been added, beat on high speed for 2 minutes, or until light and fluffy.
- Add Flavorings: Beat in the vanilla extract, coconut extract, and almond extract until well combined.
- Incorporate Egg Whites: Reduce the speed to low and add in the beaten egg whites, in three additions, beating well after each addition, and scraping down the sides and bottom of the bowl frequently.
- Prepare Wet Mixture: In a spouted measuring cup, combine the coconut milk and sour cream. Mix until evenly combined.
- Combine Wet and Dry Ingredients: On low speed, add the flour mixture in three additions, alternating it with the coconut milk/sour cream mixture, beginning and ending with the flour, and mixing until just combined.
- Add Oil and Coconut: Add in the oil and beat until just combined. Using a rubber spatula, fold in the shredded coconut, mixing just until combined.
- Fill Pans and Bake: Divide the batter evenly among the prepared pans and smooth the tops (approximately 510 grams of batter per pan). Bake for 20 minutes, or until lightly brown around the edges and a toothpick inserted in the center of the cakes comes out clean.
- Cool Cakes: Cool the cakes in the pans placed on a wire rack for 20 minutes. Then invert the cake layers onto cooling racks and cool completely.
- Make Cream Cheese Frosting: In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the butter and cream cheese on medium-high speed until completely smooth, about 2 minutes. Beat in the vanilla, salt, coconut extract, and coconut milk. Reduce the speed to low and gradually add the sifted confectioners’ sugar, adding 1/4 cup at a time, and beating well before adding the next addition. Once all of the ingredients have been incorporated, increase the speed to high and beat for 2 minutes, or until super fluffy.
- Assemble Cake: Using a long, serrated knife, trim any domed part off the top of each cake layer (skip if there’s no dome). Place one cake layer on a large plate or cake stand. Spread 1 cup of the frosting on top of the cake, covering it completely. Then spread 1/4 cup of raspberry preserves on top of the frosting.
- Complete Assembly: Top with another cake layer, and repeat the layering process, ending with the last cake layer on top. Spread all remaining frosting over the top and sides of the cake. Using your hands, gently press shredded coconut around the sides of the cake. Then generously sprinkle any remaining coconut on top of the cake.
- Set and Serve: Allow the cake to set for 30 minutes before slicing. Then slice and serve.
Notes
- For the best flavor, use full-fat canned coconut milk, not the refrigerated beverage type.
- Room temperature ingredients are crucial for proper incorporation and texture.
- The cake can be made a day ahead and stored covered at room temperature or refrigerated.
- If the shredded coconut doesn’t stick well to the frosting, press it gently with your hands.
- For a more intense raspberry flavor, you can add a few drops of raspberry extract to the frosting.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 680
- Sugar: 72g
- Sodium: 250mg
- Fat: 36g
- Saturated Fat: 25g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg