Description
A delightful, fluffy cake featuring layers of coconut and raspberry filling, perfect for any celebration.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup coconut milk
- 1 cup shredded coconut
- 4 large egg whites
- 1/2 cup unsalted butter, softened
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh raspberries
- 1 cup heavy whipping cream
- Fresh raspberries and mint leaves for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, mix flour, sugar, baking powder, and salt.
- Add coconut milk and softened butter, mixing until well combined.
- In a separate bowl, whip egg whites to stiff peaks and gently fold into the batter.
- Divide batter evenly into prepared pans and bake for 25 minutes or until a toothpick comes out clean.
- Let layers cool completely in pans before transferring to racks.
- For the raspberry filling, mash raspberries and fold into whipped cream.
- Assemble the cake by placing one layer on a plate, spreading raspberry filling, and topping with the second layer.
- Cover the entire cake with whipped cream and coat with desiccated coconut.
- Garnish with fresh raspberries and mint leaves before serving.
Notes
For best results, use fresh coconut milk and ensure egg whites are whipped in a grease-free bowl.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American