Chocolate Cake with Raspberry & Coconut Filling

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chocolate Layer Cake In a large bowl beat margarine at medium speed until creamy.
  • Gradually add sugar and beat until fluffy.
  • Add egg whites and whole egg one at a time and mix well.
  • In a separate container combine buttermilk and water.
  • In a small bowl combine flour, baking soda, salt, and cocoa powder, stir to mix.
  • With mixer at medium speed add flour mixture alternating with buttermilk/water to the margarine mixture.
  • Add vanilla extract and mix in well.
  • Lightly coat 2 8-inch cake pans with vegetable spray and pour batter evenly into both pans.
  • Bake at 350F for 22-25 minutes or until toothpick comes out clean.
  • Cool in wire rack 10 minutes.
  • Remove from pans and continue to cool.
  • Raspberry Coconut Filling Empty jar of raspberry preserves in a medium meshed strainer.
  • Using the back of a spoon press out the"jelly" and retain the seeds.
  • Mix the"jelly" with the coconut, coconut extract, and orange rind.
  • Add about 1-2 T of the seeds back into the jelly mixture.
  • (this is optional if you don't care for seeds).
  • When cake is completely cooled spread a layer of the filling just to about 1/2" from the cakes edge.
  • Set aside remaining filling.
  • Sprinkle a layer of coconut flakes on top of the filling.
  • Add top layer of cake.
  • Frosting (Use a large double boiler as this recipe makes 4 cups) Fill the bottom of the double boiler with water and set to boil.
  • Combine the first 4 ingredients in the TOP of the double boiler.
  • Beat with an electric hand mixer at medium speed just to blend ingredients.
  • Place top over boiling water and beat constantly at high speed for about 9 minutes, or until stiff peaks form.
  • Remove from heat.
  • Add vanilla and coconut extracts and mix for 1 additional minute.
  • It should be at a spreading consistency now, if not continue to beat.
  • Spread over top of cake and lightly sprinkle with coconut flakes (lightly toasted is nice also).
  • Mix enough of the coconut flakes with the remaining filling so that you can press to"stick" it to the side of cake.
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