A recipe from Raspberry coconut layer cake full of sweetness! Inside, 3 levels of coconut cake, garnished with white chocolate raspberry ganache and fresh raspberries… Its pink color is 100% natural since it comes from raspberry coulis.
You have at home raspberries just waiting to be tasted? So take the opportunity to achieve this pink layer cake with raspberry and coconut!
It's a rather simple recipe to make, you just have to take the time to do it. do it "step by step" to avoid unnecessary stress. I advise you to start it the day before or two days before.
How to make this raspberry coconut layer cake?
We start by preparing the mounted ganache (a long resting time is necessary). Prepare the raspberry coulis, then the ganache with the white pastry chocolate and the whole liquid cream.
For the game Coconut cake, we proceed like a classic cake. We whip the butter, coconut oil and sugar, then add the eggs. Then the dry ingredients, finishing with the coconut milk.
For the final assembly, we place the first level of cake and garnished with raspberry whipped ganache. We sprinkle with fresh raspberries before placing the cake on top and so on! Finally we cover the entire cake with ganache then we decorate the top with fresh raspberries, small meringues, domes of whipped cream ...
My tips for making this layer cake a success
Respect the rest time for the whipped ganache, otherwise… It will not rise! One night is really important. Do not change the dose of white chocolate either, as it may be too runny.
The day you assemble the ganache, whip slowly to prevent it "slicing", that it makes lumps. No maximum speed. It should lightly double in volume.
For the coconut cake, put your ingredients well at room temperature. It is important for the texture. Coconut oil should not be melted, but at room temperature, very creamy.
Other recipes to try
If you like this recipe, I advise you to take a look at these other recipes from the blog: the Blondie with raspberries white chocolate, Raspberry mascarpone tart Breton palet, the Raspberry Orange Blossom Financiers, Raspberry peach fondant cake, Lemon raspberry whipped cream cake.
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful layer cakes!
Raspberry Coconut Layer Cake
- 330 ml coconut milk canned
- 315 g all-purpose flour
- 280 g granulated sugar
- 3,5 cc baking powder
- 1 this salt
- 95 g softened butter
- 95 g creamy coconut oil at room temperature not melted
- 2,5 eggs
- 2 cc natural vanilla extract
Raspberry whipped ganache
- 200 g white chocolate pastry
- 250 g fresh or frozen raspberries but thawed + raspberries for assembly
- 260 ml heavy whipping cream 30%
Raspberry whipped ganache
- Mix the raspberries and filter the seeds in a Chinese way to obtain a coulis.
- Bring half the cream to a boil and pour over the chocolate to melt. Add the coulis, mix then pour the rest of the cream. Film and refrigerate overnight.
- On D-day, whip the ganache with the mixer or robot (low / medium speed) to obtain a light creamy consistency like a firm whipped cream.
- Preheat the oven to 180 ° traditional heat. Butter and line 3 molds 15cm in diameter.
- Beat together sugar, butter and coconut oil to obtain a creamy and whitened consistency (approximately 5 minutes). Add the eggs little by little, beating well between each, then the vanilla.
- Sift the flour, baking powder and salt then incorporate into the dough, alternating with the coconut milk (previously whipped to make it homogeneous). Pour into the 3 molds in equal parts. Bake for 30 to 35 minutes depending on your oven, check the doneness with a wooden pick.
- Let cool on a grid then unmold, wait for complete cooling before decorating. Wrap if necessary in cling film while waiting for assembly.
- Arrange the cake on the serving platter, place the first cake disc. Pour a layer of icing (pastry bag or spoon) and a few raspberries in the center. Cover with the second disc then with a new layer of icing and raspberries. Place the third disc and cover the entire layer cake with a thin layer of icing with a spatula and refrigerate for 30 minutes so that it freezes.
- Then finish the icing on the cake, still using a spatula. Decorate the top with the remaining raspberries and items of your choice. Refrigerate until tasting.
- EQUIPMENT USED -
I created this recipe as part of my collaboration with the KitchenAid brand. This pink cake is indeed a symbol: that of the fight against Breast Cancer. A cause celebrated every year on the occasion ofPink October.
The KitchenAid brand has supported the French association for 15 years. This year, she became a benefactor member by actively supporting the campaign organized by the association "Breast Cancer, Let's Talk About It!" ". KitchenAid contributes to the various Pink Ribbon Prizes, to support clinical research programs and the care and support projects offered to patients with breast cancer.
To ensure this support for the association Le Cancer du Sein, Parlons-en! KitchenAid has decided to put on sale for a good cause, from October 2017, a Artisan multifunction food processor pearly raspberry sorbet color. Part of the sales is donated to the association.
* content creation (recipe, visuals) for KitchenAid France