COCONUT CAKE WITH RASPBERRY BUTTERCREAM FILLING

[nverland]

COCONUT CAKE WITH RASPBERRY BUTTERCREAM FILLING

INGREDIENTS:

For the cake:
1 large egg plus 5 large egg whites
3/4 cup coconut cream
1/4 cup milk
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 1/4 cups cake flour, sifted
1 1/4 cups granulated white sugar
1 tablespoon baking powder
3/4 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened and cut into 12 pieces

For the raspberry buttercream filling:
6 ounces fresh raspberries
12 tablespoons (1 1/2 sticks) unsalted butter, softened
2 1/2 cups confectioners’ sugar
Pinch of kosher salt

For the marshmallow coconut frosting:
1 cup (2 sticks) unsalted butter, at room temperature
3 cups powdered sugar, sifted
One (7-ounce) jar Marshmallow Creme
2 tablespoons heavy cream
1 teaspoon coconut extract
1/8 teaspoon kosher salt
2 cups shredded coconut, lightly toasted
6 ounces fresh raspberries, for topping or serving


DIRECTIONS:

To make the cake: Preheat the oven to 325 degrees F. Cut out two 8-inch or 9-inch round pieces of parchment paper and place them in the bottom of two 8-inch or 9-inch round cake pans. Butter the sides of the pans and dust with flour, shaking out the excess.

In a glass measuring cup, add the eggs, coconut cream, milk, vanilla and coconut extract. Whisk until combined.

In the bowl of an electric mixer fitted with the paddle attachment, add the flour, sugar, baking powder and salt. Mix on low speed to combine. Add butter, one piece at a time, and beat until butter pieces are no larger than small peas, about 2 minutes. Slowly add half of the liquid mixture, increase speed to medium-high and beat until light and fluffy, about 1 minute. Slowly add remaining liquid. Scrape down the sides of the bowl with a rubber spatula and beat until combined, about 30 seconds.

Divide the batter evenly between the prepared pans. Bake the cake layers for 30 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through to ensure even baking. Transfer to a wire rack and let cool in the pans at least 30 minutes before inverting onto a rack to cool completely.

To make the raspberry buttercream filling: Puree the raspberries in a food processor. Strain the puree through a fine mesh sieve placed over a bowl to remove the seeds. Add butter to the clean bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for 30 seconds. Add the powdered sugar and salt and mix until light and fluffy, about 4 minutes. Add raspberry puree, a tablespoon at a time, until desired color and flavor is reached. Beat on high for about 30 seconds to lighten the filling.

To make the coconut marshmallow buttercream frosting: Add the butter to the clean bowl of a stand mixer fitted with the paddle attachment. Add the powdered sugar and mix until light and fluffy, about 4 minutes. Add marshmallow creme, heavy cream, coconut extract and salt; beat for an additional minute.
To assemble the cake: Place one of the cake layers on a cake board or serving platter. Spread the raspberry buttercream filling over the top of the cake. Place the final cake layer on top. Frost the top and sides of the cake with the frosting. Coat the frosting with the toasted coconut flakes. Top the cake or serve with fresh raspberries.