Luscious Raspberry and Coconut Layer Cake
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
4 eggs
1 teaspoon vanilla extract
1/2 cup coconut milk
1/2 cup shredded coconut
1 cup raspberries, fresh or frozen
For the frosting:
1/2 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup raspberry puree
1 teaspoon vanilla extract
2 tablespoons coconut milk
1/2 cup shredded coconut, for garnish
Directions:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla extract.
Gradually add the flour mixture to the creamed mixture, alternating with coconut milk, beginning and ending with the flour mixture. Fold in shredded coconut and raspberries.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
For the frosting, beat butter until creamy. Gradually add powdered sugar, raspberry puree, and vanilla extract, alternating with coconut milk until smooth and spreadable.
Assemble the cake by placing one layer on a plate, spreading with half of the frosting, then topping with the second layer and remaining frosting. Sprinkle with shredded coconut.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 540 kcal | Servings: 8 servings
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