1 hr 10 mins
I made this cake from a vision, lol. I have seen these things called "Dream Bars" up on this site that have raspberry and coconut flavors mixed in them, and I just couldn't help but want to make a cake that had the same flavorings. When I first made it, I was really nervous when I took it out of the oven because it began to fall, but little did I know that it had turning into an incredibly moist, sponge-like cake. It soaks up the raspberry jam and takes up the flavor and color of it. It is really a pretty cake, and very tasty I might add. I hope you enjoy it!
My Private Note
Units: US | Metric
- 4 egg whites
- 2 tablespoons sugar
- 1 cup shortening, at room temperature
- 1 3/4 cups sugar
- 1 (15 ounce) can coconut milk
- 1 teaspoon vanilla extract
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1Preheat oven to 350°F then grease and flour two 9" cake pans, set side.
- 2In a very clean glass or metal bowl, beat the egg whites and the 2 tablespoons sugar, with an electric mixer, until stiff peaks have formed, set aside.
- 3In a large mixing bowl, with an electric mixer, cream together the shortening and 1 3/4 cups sugar.
- 4Add the coconut milk and vanilla then beat until well combined.
- 5Sifted into the bowl the flour, baking powder, baking soda, and salt then beat until combined.
- 6Evenly spread the batter between the two pans then bake for 15-20 minutes in the preheated oven or until a toothpick comes out clean.
- 7Allow to cool in the pans for at least 10 minutes, then flip them out onto cooling racks to finish cooling.
- 8Meanwhile, in a small bowl, add the 1/4 cup white chocolate chips and the whipping cream, melt in the microwave for 1 minute on 50% heat.
- 9For the icing:.
- 10Add the 1/8 cup white chocolate chips and stir until all have melted (it may take a minute or two).
- 11In a medium bowl, with an electric mixer, beat the shortening for about 1 minute then add 1 cup of the confectioner's sugar.
- 12Add the white chocolate to the shorten mixture and beat until combined then add the rest of the sugar (if it is too thick, just add more whipping cream).
- 13To assemble the cake:.
- 14Cut the 2 cakes in half to make a top and bottom.
- 15Place the bottom of one of the cakes on a lazy susan or wherever you are going to want the cake to stay.
- 16Stir the raspberry jam the pour 1/3 of it unto the bottom layer then spread it out evenly and place the top of that cake on top.
- 17Spread another 1/3 of the jam on top of that layer then top with the bottom of the second cake.
- 18Spread on the last 1/3 of the jam on that lay and top with the top piece of the cake.
- 19Spread on the icing on the sides of the cake then the top.
- 20Pat the edges with the sweetened shredded coconut and then sprinkle the coconut on the top.
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Nutritional Facts for Raspberry Coconut Cake With White Chocolate Icing
Serving Size: 1 (246 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 1224.1
- Calories from Fat 608
- Total Fat 67.6 g
- Saturated Fat 25.7 g
- Cholesterol 9.3 mg
- Sodium 379.4 mg
- Total Carbohydrate 152.5 g
- Dietary Fiber 1.5 g
- Sugars 113.8 g
- Protein 6.9 g