Raspberry Coconut Cake With White Chocolate Icing
- Ready In:
- 1hr 10mins
- Ingredients:
- 17
- Serves:
-
8-10
ingredients
-
Cake
- 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
-
Icing
- 1⁄4 cup white chocolate chips, plus
- 1⁄8 cup white chocolate chips
- 3 tablespoons whipping cream
- 1 cup shortening, at room temperature
- 2 1⁄4 cups confectioners' sugar
- 1 1⁄2 cups seedless raspberry jam
- sweetened flaked coconut
directions
- Preheat oven to 350°F then grease and flour two 9" cake pans, set side.
- 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.
- In a large mixing bowl, with an electric mixer, cream together the shortening and 1 3/4 cups sugar.
- Add the coconut milk and vanilla then beat until well combined.
- Sifted into the bowl the flour, baking powder, baking soda, and salt then beat until combined.
- 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.
- Allow to cool in the pans for at least 10 minutes, then flip them out onto cooling racks to finish cooling.
- 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.
-
For the icing:
- Add the 1/8 cup white chocolate chips and stir until all have melted (it may take a minute or two).
- In a medium bowl, with an electric mixer, beat the shortening for about 1 minute then add 1 cup of the confectioner's sugar.
- 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).
-
To assemble the cake:
- Cut the 2 cakes in half to make a top and bottom.
- Place the bottom of one of the cakes on a lazy susan or wherever you are going to want the cake to stay.
- 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.
- Spread another 1/3 of the jam on top of that layer then top with the bottom of the second cake.
- Spread on the last 1/3 of the jam on that lay and top with the top piece of the cake.
- Spread on the icing on the sides of the cake then the top.
- Pat the edges with the sweetened shredded coconut and then sprinkle the coconut on the top.
- ENJOY!
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
MizEmerilLagasse
Stafford, 0