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Coconut Raspberry Cake

Coconut Raspberry Cake

Ingredients

Cake

  • Canola oil cooking spray
  • 1 (18 ounce/515g) package white cake mix
  • 1/3 cup canola oil 75 mL
  • 1 cup water 250 mL
  • 3 eggs
  • 1/3 cup tropical coconut rum 75 mL
  • 1 teaspoon coconut extract 5 mL
  • 1/2 cup flaked coconut 125 mL
  • 1 to 1 1/2 cups raspberry jam 250 to 375 mL

Frosting

  • 1 1/2 cups granulated sugar 375 mL
  • 1/3 cup cold water 75 mL
  • 2 egg whites
  • 1/4 teaspoon cream of tartar 1 mL
  • 1 teaspoon coconut extract 5 mL
  • 1 cup coconut 250 mL

Instructions

  1. Heat oven to 350 degrees F (180 degrees C). Spray two 9-inch (23 cm) layer pans with cooking spray.
  2. Cake: Combine cake mix, canola oil, water, eggs, tropical coconut rum and coconut extract in a large bowl. Beat on medium speed for 2 minutes. Pour into layer pans.
  3. Bake for 25 minutes or until tester comes out clean.
  4. Cool for 10 minutes on wire rack.
  5. Remove cakes from cake pans, carefully remove waxed paper and cool cakes completely on wire racks.
  6. Frosting: In the top of double boiler combine sugar, water, egg whites and cream of tartar.Beat with mixer on low speed for 30 seconds.
  7. Place over boiling water (upper pan should not touch water). A metal bowl placed over a saucepan with simmering water works well. Cook, beating constantly with the mixer on high speed, about 7 minutes until frosting forms stiff peaks. Remove from heat. Add coconut extract. Beat for 2 to 3 minutes more until frosting meets spreading consistency.
  8. Place one cake layer on serving platter. Spread with raspberry jam. Set second layer on top of first layer. Spread top and sides of cake with frosting. Press coconut over top and sides of cake. Store cake in refrigerator.

Yield: 8 servings

Nutritional analysis - per serving: Calories 490Total Fat 16 g Saturated Fat 4.5 g Cholesterol 55 mg Carbohydrates 82 g Fiber <1 g Protein 5 g Sodium 350 mg

Recipe and photo credit (used with permission): CanolaInfo.org

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