Description
A delicious coconut cream cheese cake layered with raspberry preserves and topped with coconut frosting.
Ingredients
Scale
- 2 1/2 cups all-purpose flour, measured by weight or lightly scooped
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter, at room temperature
- 1 3/4 cups granulated sugar
- 1 tablespoon pure vanilla extract
- 1 teaspoon coconut extract
- 1/2 teaspoon almond extract (optional)
- 4 large egg whites, at room temperature, beaten until frothy
- 1 cup full-fat canned coconut milk
- 1/2 cup sour cream, at room temperature
- 1/2 cup unrefined coconut oil
- 1 cup finely shredded unsweetened coconut
- 1 cup unsalted butter, at room temperature
- 16 ounces brick-style full-fat cream cheese, at room temperature
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon coconut extract
- 5 cups confectioners’ sugar, sifted
- 2 tablespoons full-fat canned coconut milk
- 1 cup raspberry preserves
- 2 cups large coconut flakes (for coating the cake)
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Ensure all ingredients (egg whites, butter, sour cream) are at room temperature.
- Generously spray the tops and sides of three 8-inch round cake pans with nonstick baking spray and line the bottoms with parchment paper rounds.
- In a stand mixer or using an electric hand mixer, beat the butter and granulated sugar together until light and fluffy, about 3 minutes, scraping the bowl every 30 seconds.
- Beat in the vanilla extract, coconut extract, and almond extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In another bowl or measuring cup, whisk together the coconut milk, sour cream, and coconut oil.
- With the mixer on low, add the dry ingredients and the wet ingredients alternately to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- In a clean bowl, beat the egg whites until frothy. Fold the beaten egg whites and the finely shredded unsweetened coconut into the cake batter.
- Divide the batter evenly among the prepared pans.
- Bake for about 20 minutes (or 28-30 minutes if making only two layers). The cake is done when a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans on a cooling rack for 20 minutes, then remove from the pans and cool completely before frosting.
- For the frosting, beat the unsalted butter and brick-style full-fat cream cheese together until smooth.
- Beat in the vanilla extract, coconut extract, and salt.
- With the mixer on low, gradually add the sifted confectioners’ sugar until incorporated.
- Add the coconut milk and beat until smooth and creamy. If the frosting seems too thin, add more confectioners’ sugar 1/4 cup at a time, only if necessary.
- To assemble, place one cooled cake layer on a serving plate. Spread a layer of raspberry preserves over the top.
- Add the second cake layer and repeat with raspberry preserves. Top with the final cake layer.
- Frost the top and sides of the entire cake with the coconut cream cheese frosting.
- Press large coconut flakes onto the sides of the cake.
- Optionally, decorate the top with edible flowers or fresh raspberries.
- Store the cake in the refrigerator for up to 24 hours, keeping it out of direct sunlight and heat.
Notes
- This cake is best served chilled.
- For a richer flavor, let the cake sit for a few hours after frosting before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 90mg