Raspberry Coconut Cake With White Chocolate Icing

Submitted by MizEmerilLagasse

"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!"

 

• Ready In: 1hr 10mins
• Ingredients: 17
• Serves: 8

ingredients

• Cake

• 4 egg whites
• 29.58 ml sugar
• 236.59 ml shortening, at room temperature
• 414.03 ml sugar
• 425.24 g can coconut milk
• 4.92 ml vanilla extract
• 473.18 ml flour
• 9.85 ml baking powder
• 2.46 ml baking soda
• 2.46 ml salt

• Icing

• 59.14 ml white chocolate chips, plus
• 29.57 ml white chocolate chips
• 44.37 ml whipping cream
• 236.59 ml shortening, at room temperature
• 532.32 ml confectioners' sugar
• 354.88 ml seedless raspberry jam
• sweetened flaked coconut

directions

1. Preheat oven to 350°F then grease and flour two 9" cake pans, set side.
2. In 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.
3. In a large mixing bowl, with an electric mixer, cream together the shortening and 1 3/4 cups sugar.
4. Add the coconut milk and vanilla then beat until well combined.
5. Sifted into the bowl the flour, baking powder, baking soda, and salt then beat until combined.
6. Evenly spread the batter between the two pans then bake for 15-20 minutes in the preheated oven or until a toothpick comes out clean.
7. Allow to cool in the pans for at least 10 minutes, then flip them out onto cooling racks to finish cooling.
8. Meanwhile, 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.

9. For the icing:

10. Add the 1/8 cup white chocolate chips and stir until all have melted (it may take a minute or two).
11. In a medium bowl, with an electric mixer, beat the shortening for about 1 minute then add 1 cup of the confectioner's sugar.
12. Add 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).

13. To assemble the cake:

14. Cut the 2 cakes in half to make a top and bottom.
15. Place the bottom of one of the cakes on a lazy susan or wherever you are going to want the cake to stay.
16. Stir 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.
17. Spread another 1/3 of the jam on top of that layer then top with the bottom of the second cake.
18. Spread on the last 1/3 of the jam on that lay and top with the top piece of the cake.
19. Spread on the icing on the sides of the cake then the top.
20. Pat the edges with the sweetened shredded coconut and then sprinkle the coconut on the top.
21. ENJOY!