White Chocolate Raspberry Coconut Cake
This is one of the best cakes I have ever made. I have always loved coconut cake, but covered in white chocolate with raspberry filling it is just 10 times better!
This is one of the best cakes I have ever made. I have always loved coconut cake, but covered in white chocolate with raspberry filling it is just 10 times better!
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- filling
- 1/3 cup heavy whipping cream
- white cake
- 1 1/2 cup unsalted butter sorftened
- 1 1/2 cup granulated sugar
- 6 large eggs whites only
- 3/4 cup 2% milk
- 1 cup coconut flaked
- 3/4 cup raspberry jam seedless
- 1 cup coconut flaked
- chocolate frosting
- 8 ounces white chocolate bakers
- 1 1/4 cup butter softened
- 1 1/4 cup confectioners sugar
- 1 package raspberries fresh
- Carbohydrate 106.093373855731 g
- Cholesterol 652.120970020474 mg
- Fat 76.9977008420371 g
- Fiber 2.49732197211115 g
- Protein 20.2256062908731 g
- Saturated Fat 45.9224571203595 g
- Serving Size 1 1 Serving (381g)
- Sodium 2098.54738744511 mg
- Sugar 103.59605188362 g
- Trans Fat 6.61334194961876 g
- Calories 1170 calories
Step-by-step
- TO MAKE THE CAKE LAYERS
- Position a rack in the middle of the oven and preheat to 350°F
- Combine the flour, baking powder, and salt in a bowl, mixing well
- Place the butter and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed for about 5 minutes, or until very soft and light. Beat in the vanilla.
- Whisk together the egg whites and milk by hand in a medium mixing bowl until just combined.
- Reduce the mixer speed to low and beat in one-quarter of the flour mixture, then one-third of the milk mixture, stopping and scraping down the bowl and beater after each addition. Beat in another quarter of the flour, then another third of the milk mixture. Scrape again. Repeat with another quarter of the flour and the remaining milk mixture; scrape. Finally, beat in the remaining flour mixture.
- Fold in flaked coconut, mixture will appear a bit lumpy, that is ok!
- Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- CAKE CONSTRUCTION
- In a microwave, melt white chocolate and cream for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.Cool to room temperature.
- In a small bowl, combine jam and 1 cup coconut.
- Once cake layers are cooled, trim, then spread filling over bottom layer. Place the second layer on top and let rest while preparing frosting.
- In a small bowl, beat butter until fluffy. Add confectioners’ sugar; beat until smooth. gradually beat in white chocolate mixture. Spread over top and sides of cake. If frosting is still too warm, let cool in the fridge.
- Toast the remaining coconut and press over top and sides of cake, make sure you let the toasted coconut cool before trying to press into the chocolate or the heat will make the chocolate run.
- Decorate with fresh raspberry and slice away! You will love this cake!
How should you adjust baking times and pan sizes when converting a two-layer round cake recipe for a different yield? Multiplying or dividing ingredient ratios requires careful volume math, but the oven temperature and visual doneness cues must remain constant. When scaling batters containing whipped egg whites and creamed butter, altering the total volume beyond a factor of two often overloads standard home mixers and compromises the crumb structure.
- Beat the unsalted butter and granulated sugar for a full five minutes until the mixture turns pale and increases in volume, because incorporating millions of tiny air pockets is what allows the dense flour and flaked coconut to rise properly without chemical leavening agents bearing the entire load.
- Whisk the room-temperature 2% milk and egg whites together thoroughly before adding them in alternating additions with the dry ingredients, which prevents curdling by gradually emulsifying the liquids into the heavily aerated fat base.
- Melt the white chocolate and heavy whipping cream in short bursts at 10- to 20-second intervals to avoid scorching the milk solids, since white chocolate scorches easily at temperatures above 110°F due to its high sugar and cocoa butter content.
- Toast the remaining flaked coconut in a dry skillet over medium-low heat until golden brown, but ensure it cools completely to room temperature before pressing it onto the butter-cream frosting so the residual heat does not melt the exterior coating.
Understanding these thermal thresholds ensures the crumb stays tender and the frosting sets correctly. Proper cooling intervals between baking, filling, and final coating keep structural layers from shifting under their own weight.
