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DECK THE HOLIDAY'S: COCONUT RASPBERRY CAKE!

Saturday, November 10, 2012

COCONUT RASPBERRY CAKE!

   This recipe was found at www.culinarycory.com .  A very elegant dessert.  Truely amazing!



Coconut Raspberry Cake

Coconut  Raspberry Cake Slice
Fluffy flakes of snow fell from the heavens outside my kitchen window as the mixer hummed early Saturday morning. I watched as they danced in the air from the crystal blue sky to the dormant grass of my front lawn. Each flake seemed to carry a uniquely complex design that was delicately beautiful and pure all at the same time. At that moment, I could only think of one thing. Flaky sweetened coconut.
Multi-tiered cakes are rarely baked in this household because their mass is far too much for this family of two and a half (aka Sophie). But this weekend, I wanted to make something special that would go beyond my everyday flavors. Brent loves anything that contains coconut or raspberry. So with the light dusting of snow outside to inspire my early morning baking session, I combined both flavors to create a truly special Valentine’s Day dessert.




Coconut  Raspberry Cake
Coconut Raspberry Cake

Cake:  
4 egg whites
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
½ tsp. baking soda
pinch of salt
½ cup unsalted butter, softened
1 ¾ cup sugar
1 1/3 cup buttermilk
½ cup sweetened flaked coconut

Lightly coat two 9″ round cake pans with cooking spray, paying close attention to the bottom. Allow the egg whites to come to room temperature for at least 30 minutes. This is important to create a light and tender cake.
Preheat the oven to 350 degrees. Sift the flour, salt, baking powder and baking soda in a small bowl. Set aside. Measure the buttermilk in a liquid measuring cup and also set aside. Cream the butter, sugar and vanilla over medium speed until well combined. With the mixer still on medium speed, slowly add the egg whites one at a time until completely incorporated. Add the buttermilk and dry ingredients to the batter by alternating between each until the batter shinny and white. Fold the coconut into the batter. Be careful to not over mix.
Evenly divide the batter between the two cake pans. Bake at 350 degrees for 20 – 25 minutes or until the center springs back when lightly pressed. Remove from the pans and allow to cool completely.

Cream Cheese Frosting:

1 (8 oz) package cream cheese, softened
½ cup unsalted butter, softened
1 ¼ tsp. vanilla
4 cups powdered sugar, sifted
With the mixer on low, cream the butter, cream cheese and vanilla until well combined. Slowly add the powdered sugar until the frosting is light and fluffy. You may need to adjust the powdered sugar ratio depending on the thickness of the frosting. It should be light, airy and completely spreadable.

Raspberry Filling:

2/3 cup raspberry preserves
1 ½ tsp. water
Over a low flame, heat the preserves and water for 1 – 2 minutes until it becomes syrup. Cool slightly.

Assembly:

Place the first cake layer face down in the center of a small platter. Evenly spoon the raspberry filling on top of the cake layer. Be careful to not let the filling ooze over the edge. Place the second cake layer; also face down, on top of the first. Frost the sides and top of both layers with the cream cheese frosting. Lightly pat the sides and top with up to 1 cup of sweetened coconut. Garnish with fresh raspberries on the top of the cake.

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