Coconut Cake with Raspberry Buttercream Filling
Let me tell you about this coconut cake. There is a thick layer of homemade raspberry buttercream frosting sandwiched in-between two layers of the most delicious coconut cake. The cake is frosted with my favorite marshmallow frosting that is adapted to add a teaspoon of coconut extract. The entire cake is coated in lightly toasted shredded coconut. Fresh red raspberries layered on the top of the cake add a beautiful color and flavor. You won’t be able to resist a slice or two of this delectable cake!
Are you planning a Mother’s Day brunch, an Easter celebration or spring dinner party? Impress your guests with this beautiful cake made with the freshest flavors. I love the coconut flavor because it is subtle and not too overwhelming. The best thing about this cake is the raspberry buttercream filling which complements the coconut marshmallow frosting. Simple flavors always create the most impressive desserts. For the cake layers, I started with a recipe from Cooks Illustrated and adapted it slightly. I used my favorite recipe for raspberry buttercream and then one of my most popular recipes for the marshmallow buttercream frosting. I added a hint of coconut extract to both the cake and the frosting to enhance the coconut flavor.
This recipe calls for shredded coconut to cover the outside of the entire cake. I know that some people don’t like the texture of coconut, so you can certainly leave it off if you’d like. But it does add a delicious flavor component to the cake, so I recommend using it! Coconut is better when it’s lightly toasted. Toasted coconut has a nutty flavor and a crisp texture. That’s what makes it so delicious!
How to toast coconut:
Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper, and spread the coconut out on the baking sheet. Bake for 3 minutes. Stir, and then bake for an additional 3 to 4 minutes- or until the coconut is golden brown. Keep an eye on it! Coconut can go from white to burned in seconds… so if it’s browning too quickly then you might have a disaster on your hands. Let it cool completely, and then it’s ready to use for your cake.
You won’t be disappointed by this cake. It is beautiful and flavorful and the texture is perfect. Go ahead, impress your guests and make a beautiful cake for any occasion!
Here are a few more dessert recipes featuring coconut that you might enjoy:
Easy Coconut Macaroons Coconut Biscotti Chocolate Cake with Coconut Cream and Marshmallow Buttercream Frosting Coconut Cream Pie Coconut Cupcakes with Key Lime Buttercream Toasted Coconut Frozen Yogurt Lime Coconut Buttermilk Pie
