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4.6 on 16 votes

Raspberry Coconut Layer Cake

A tender cake delicately flavored with raspberry and coconut
Preparation Companies1 time
Baking35 minutes
Total1 time 35 minutes
Recipe type: Dessert, Snack
Kitchen room: American, French
Quantity: 10 parts

Ingredients:

Coconut 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%

Preparation:

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.

Coconut cake

  • 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.

Assembling

  • 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.

Notes:

Ideally stored in a bell, in the refrigerator for 3/4 days. Remember to take it out 30 minutes before tasting so that it regains its flavor.
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