Raspberry coconut cake

Blogging Marathon #125 Week 4, Day 3
Theme : A-Z recipes, something sweet

When I posted the Pina Colada cake two days back, I realized I can make the same cake and frosting again for a raspberry themed cake. It was our friend’s birthday yesterday and I bake a cake if we are all meeting. Since I had all the ingredients for a coconut cake including the cake flour, I decided to bake it again. I love this cream cheese frosting but again it’s not the best for summer heat. It’s good as long as you keep it completely refrigerated.

The cake and frosting recipe is from my cakes school but I have a book which I used for the filling and the flavor combination idea. For the filling, I cooked 1/2 cup seedless raspberry preserves with 2 tablespoons of butter until it comes to a boil. Let it boil for a minute undisturbed and turn of the heat. Mix a little and let it cool down completely before using it.

So to assemble this cake, I sliced each of the two 8” cakes into two using a cake cutter. So you have four layers now. Spread some frosting in the cake board as anchor. Place one layer of cake and drizzle with simple syrup. Make a dam around the edges with the frosting and add 1/3 of the prepared (by now cooled) raspberry filling. Top with a second layer and repeat this. Once all the four layers of the cake is assembled, do a crumb coat and return it to the fridge to set for at least 20 minutes.

After that do another coat and decorate as you wish. I mixed some frosting with leftover filling – that was a bad idea since it was runny and wouldn’t hold shape. I didn’t have enough sugar to compensate it, so left it at that.

I decorated with some raspberries on top. Keep refrigerated until it’s time to cut it.

2 thoughts on “Raspberry coconut cake

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