29 December, 2018
Coconut Cake With Raspberry Filling
3 cups (297g) sifted cake flour (sift before measuring)
2 teaspoons baking powder
¼ teaspoon salt
1 cup butter, room temperature
1 pound (450g) powdered sugar
4 egg yolks, well beaten *Beat until well combined, about 1 minute
1 cup coconut milk
1 teaspoon vanilla
1 teaspoon almond extract (or coconut extract)
1 cup shredded coconut
4 egg whites, well beaten
1. Pre-heat oven to 350F. Spray 2 – 9″ round cake pans with baking spray.
2. Combine the cake flour, baking powder and salt in a bowl. Sift these ingredients 3 times.
3. In a mixing bowl, cream butter thoroughly; add sugar gradually. Continue creaming until light and fluffy. Add the egg yolks and beat well. Add flour mixture alternately with the milk, beating well after each addition. Stir in coconut and vanilla.
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