Coconut Raspberry Celebration Cake

Short Description

The Coconut Raspberry Celebration Cake is a delightful dessert that combines the tropical flavor of coconut with the tartness of raspberries. This cake features fluffy coconut layers filled with raspberry jam and frosted with a luscious raspberry buttercream, making it an ideal centerpiece for any special occasion.

Why You’ll Love This Recipe

• Flavor Harmony: The sweet coconut and tangy raspberry create a balanced and refreshing taste.
• Elegant Presentation: With its vibrant layers and decorative toppings, this cake is visually stunning.
• Versatility: Suitable for various occasions, from birthdays to festive gatherings.
• Texture Delight: The combination of moist cake, smooth frosting, and juicy raspberries offers a satisfying mouthfeel.
• Make-Ahead Friendly: Components can be prepared in advance, simplifying event preparations.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Cake flour
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Egg whites
• Full-fat sour cream
• Vanilla extract
• Coconut extract
• Vegetable oil
• Raspberry jam
• Unsalted butter (for frosting)
• Powdered sugar
• Heavy cream
• Freeze-dried raspberry powder
• Lemon zest
• Lemon juice
• Toasted shredded coconut
• Fresh raspberries

Directions

1. Prepare the Cake Layers:
   • Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
   • In a bowl, whisk together cake flour, baking powder, and salt.
   • In a separate bowl, beat unsalted butter and granulated sugar until light and fluffy.
   • Add egg whites, sour cream, vanilla extract, coconut extract, and vegetable oil to the butter mixture, mixing well.
   • Gradually add the dry ingredients to the wet mixture, mixing until just combined.
   • Divide the batter evenly among the prepared pans and bake for 34-36 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
2. Prepare the Raspberry Buttercream Frosting:
   • In a large bowl, beat unsalted butter until creamy.
   • Add powdered sugar, heavy cream, freeze-dried raspberry powder, lemon zest, lemon juice, vanilla extract, and coconut extract.
   • Beat until the frosting is light and fluffy.
3. Assemble the Cake:
   • Place one cake layer on a serving plate. Spread a layer of raspberry buttercream over the top.
   • Pipe a ring of buttercream around the edge and fill the center with raspberry jam.
   • Repeat with the second layer.
   • Place the third layer on top and apply a thin crumb coat over the entire cake.
   • Chill the cake for 20 minutes to set the crumb coat.
   • Apply the remaining buttercream evenly over the cake.
   • Decorate with toasted shredded coconut and fresh raspberries.

Servings and Timing

• Servings: 24 slices
• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Additional Time: 20 minutes
• Total Time: Approximately 1 hour and 10 minutes

Variations

• Sheet Cake: Bake the batter in a 9×13-inch pan for a single-layer cake.
• Cupcakes: Divide the batter into cupcake liners and bake for 18-20 minutes.
• Lemon Addition: Incorporate lemon zest into the batter for a citrusy twist.
• Chocolate Drizzle: Drizzle melted white or dark chocolate over the frosted cake for added richness.

Storage/Reheating

• Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze unfrosted cake layers wrapped in plastic wrap for up to 3 months. Thaw in the refrigerator before frosting.
• Serving: Allow the cake to come to room temperature for 30 minutes before serving to enhance flavor and texture.

FAQs

What type of coconut is best for this recipe?

Desiccated or shredded coconut works well for the cake layers and decoration. Toasting the coconut enhances its flavor and adds a crunchy texture.

Can I use fresh raspberries instead of jam?

Yes, fresh raspberries can be used, but they may release more moisture. Consider macerating them with a bit of sugar to reduce excess liquid.

Is it possible to make this cake gluten-free?

Yes, substitute the cake flour with a gluten-free flour blend designed for baking. Ensure all other ingredients are gluten-free as well.

Can I make the frosting ahead of time?

Absolutely. The raspberry buttercream can be made up to a week in advance and stored in the refrigerator. Bring it to room temperature and re-whip before using.

How do I prevent the cake layers from doming?

Ensure even oven temperature and avoid overmixing the batter. Using cake strips around the pans can also promote even baking.

Can I use a different berry instead of raspberries?

Yes, strawberries or blackberries can be used as substitutes, keeping in mind that the flavor profile will change accordingly.

What is the purpose of the crumb coat?

A crumb coat seals in loose crumbs, providing a smooth surface for the final layer of frosting and enhancing the cake’s appearance.

How can I achieve a vibrant pink frosting naturally?

Using freeze-dried raspberry powder imparts a natural pink hue and intense raspberry flavor without artificial coloring.

Is this cake suitable for outdoor events?

While the cake can be served outdoors, it’s best kept in a cool environment to prevent the frosting from melting. Consider transporting it in a cooler.

Can I add nuts to the cake?

Yes, chopped nuts like almonds or pecans can be folded into the batter or used as a garnish for added texture and flavor.

Conclusion

The Coconut Raspberry Celebration Cake is a harmonious blend of tropical coconut and tart raspberries, offering both visual appeal and delightful taste. Its versatility and make-ahead components make it a practical choice for various celebrations. Whether you’re hosting a festive gathering or simply indulging in a sweet treat, this cake is sure to impress and satisfy.

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