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Coconut Cake Raspberry Buttercream Filling

Coconut Cake Raspberry Buttercream Filling

Imagine a dessert that transports you to a sun-drenched beach with every single bite - this isn't just a cake, it's a culinary escape! Our Coconut Cake with Raspberry Buttercream is the ultimate fusion of creamy, tropical coconut and vibrant, tangy raspberries that will make your dessert dreams come true. Perfect for special occasions or when you simply want to treat yourself to something extraordinary, this cake promises to be a showstopper that will have everyone begging for the recipe.

Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 servings

Ingredients

  1. 1 1/2 cups all-purpose flour
  2. 1 cup granulated sugar
  3. 1/2 cup unsweetened shredded coconut
  4. 1/2 cup unsalted butter, softened
  5. 2 large eggs
  6. 1 cup coconut milk
  7. 1 teaspoon baking powder
  8. 1/2 teaspoon salt
  9. 1 cup raspberries
  10. 1 cup butter, softened (for buttercream)
  11. 4 cups powdered sugar (for buttercream)
  12. 1 teaspoon vanilla extract (for buttercream)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
  3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
  4. Add eggs one at a time to the butter-sugar mixture, beating well after each addition and scraping down the sides of the bowl.
  5. Gradually add the dry flour mixture to the wet ingredients, alternating with coconut milk. Mix on low speed until just combined, being careful not to overmix.
  6. Fold in the shredded coconut gently using a spatula, ensuring even distribution throughout the batter.
  7. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
  8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. For the raspberry buttercream, beat the softened butter in a large bowl until creamy and smooth.
  11. Gradually add powdered sugar, mixing on low speed until incorporated. Then increase speed to medium-high and beat until fluffy.
  12. Add vanilla extract and mashed raspberries to the buttercream, mixing until well combined and achieving a smooth, pink color.
  13. Once the cake is completely cool, slice horizontally to create two layers.
  14. Spread a generous layer of raspberry buttercream between the cake layers and on top of the cake.
  15. Optional: Garnish with additional fresh raspberries and toasted coconut flakes.
  16. Refrigerate for at least 30 minutes before serving to allow buttercream to set.

Tips

  1. Use room temperature ingredients to ensure smooth mixing and optimal cake texture.
  2. When creaming butter and sugar, beat until the mixture becomes light and fluffy - this creates a more tender cake.
  3. Be careful not to overmix the batter, as this can lead to a tough, dense cake.
  4. For the most intense coconut flavor, use full-fat coconut milk.
  5. Allow the cake to cool completely before adding buttercream to prevent melting.
  6. To get a smooth buttercream, sift the powdered sugar before adding to remove any lumps.
  7. For extra flavor, toast the coconut flakes before garnishing for a nutty, caramelized taste.
  8. Refrigerate the cake for at least 30 minutes before serving to help the buttercream set and make slicing easier.

Nutrition Facts

Calories: 480kcal

Carbohydrates: 55g

Protein: 5g

Fat: 28g

Saturated Fat: 20g

Cholesterol: 95mg

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