White Coconut Cake With Raspberry Jam & Orange Buttercream Frosting

Posted on April 28, 2015 by Karen Schumann | 0 comments

My second cake, White Coconut with Raspberry Jam & Orange Buttercream Frosting.  It was delicious and definitely will be in the running, but it is early in the process with a lot more cakes to come.  I made a few mistakes with this one and learned a great deal.  First of all, I learned that my son doesn't want a boring cake.  He is all about unusual flavor combinations, it is one of his gifts and more often than not, he is spot on!  So, it is going to be interesting.  Second lesson, when you use a jam for the filling, less is best, unless you want your cake to slip and slide, which, of course, mine did.  I will not make that mistake again.  Last lesson, when a frosting recipe calls for softened butter, there is a reason for that.  I had a few clumps of butter in my frosting :)  I love baking cakes! I find it kind of funny that I can hardly wait to go home and start baking!  Who would have ever thought.  Happy cake making!

Ingredients:

For The Cake:

2 1/4  cups cake flour

1   cup whole milk, room temperature

6   large egg whites, room temperature

2   teaspoons pure almond extract

1   teaspoon pure vanilla extract

1 3/4  cups granulated sugar

4   teaspoons baking powder

1   teaspoon salt

1 1/2 sticks unsalted butter, softened, but still cool

1/2   cup shredded coconut (I used unsweetened)

 

For The Frosting:

1   cup unsalted butter, softened

2   teaspoons pure orange extract 

1   teaspoon pure almond extract

4   cups confectioners sugar

2   tablespoons whole milk

Pinch of Salt

2 - 3  tablespoons of a good raspberry jam

Shredded coconut and fresh raspberries for top of the cake

 

1.  Preheat oven to 350 degrees, grease and flour two 8" cake pans.

2.  In a bowl, mix with a fork the milk, egg whites, almond and vanilla extracts.

3.  Mix in the bowl of a mixer the flour, sugar, baking powder, and salt.

4.  Add butter in cubes, mix well.

5.  Add wet ingredients, mix well.

6.  With a rubber spatula, fold in the shredded coconut. 

7.  Divide batter evenly between the two cake pans and bake for 27 to 30 minutes.  You want a cake tester or knife to come out cleanly.

8.  Let cool a bit, and remove from pans.  Let cool completely before frosting!

 

For The Frosting And Decorating:

1.  Whip butter until creamy.

2.  Add orange and almond extracts

3.  Add confectioners sugar, one cup at a time.  

4.  Add a pinch of salt.

5.  Add the milk and let whip for 2 to 3 minutes. 

6.  Spread a thin layer of raspberry jam on the top of one cake, followed by a thin layer of frosting.

7.  Place the other cake on top and frost.  Top with shredded coconut and fresh raspberries.  Yum!

 

Note:  The recipe was adapted from Amanda Rettke, iambaker.net and I want to say thank you, your recipes are great!

 

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