Coconut Raspberry Cake, simple to make and rich in flavor
I don't consider myself a "great" baker of desserts; however, I occasionally try my hand at it. As time goes on, I will make attempts to create from scratch, but not this time around. I wanted to present an easy recipe for Coconut Raspberry Cake that anyone could make, even your kids. For this cake, we cut corners by purchasing a box of white cake mix. The frosting is a cream cheese frosting that is borrowed from The Joy of Cooking with a "nonchefnick" twist. The filling is a wonderful blend of raspberry preserves, fresh raspberries, and a touch of Grand Marnier.
I had no idea how this was going to come out, to be honest with you. In the end, I was very pleased. It turned out absolutely wonderful, very moist, and rich in flavor. My dessert guests went goo goo gaa gaa over it to put it in simple terms. So, I decided to share it with you. Here's what you will need:
1 box of Duncan Hines Moist Delux Classic white classic cake mix
1 1/2 cups of raspberry preserves
1 cup of fresh raspberries, semi crushed
2 tablespoons of Grand Marnier
For the cream cheese frosting:
16 oz. cream cheese, room temperature
10 tablespoons of softened unsalted butter
4 tablespoons of vanilla
4 cups of powdered sugar
6 oz. of unsweetened coconut flakes (the big flake version)
Bake the cake mix according to the directions on the box. I won't bore you with typing out the directions when they're already on the package. You should bake according to 2 layers.
While the cake is baking, prepare your filling. In a bowl, add the raspberry preserves, semi crushed raspberries, and the Grand Marnier. Mix well until fully incorporated. Cover with plastic and set in the fridge to cool.
When cake is finished baking, remove from oven and allow to fully cool. Once cooled, slice carefully across the top of the bottom layer so that it is flat. If the top layer has a bulge, simply turn it upside down when you set it on the bottom layer. That way, the top of the cake will be nice and flat. Set the bottom layer on a cake plate and begin to spread the raspberry filling over the top so that entire surface is well coated. The filling should be a good 1/4 inch thick. Next, carefully set the top layer over to cover the filling. Carefully remove any filling that runs out the sides so that it won't mix with the frosting.
Now, prepare the cream cheese topping. In a large bowl, add the cream cheese and the vanilla and stir well until the cheese becomes well incorporated and has a smooth creamy texture. Now, add the softened butter and continue to mix so that butter and cream cheese blend completely. Finally, while mixing, begin to add the powdered sugar a little at a time so that sugar gets well blended into mixture. Continue to add the sugar until you get the consistency that you are pleased with. You may not need the entire 4 cups of sugar, it's up to you. Be sure to taste for your liking.
Once your cream cheese topping is ready, begin to smooth it onto your cake, beginning with the sides and then ending with the top. Make sure to cover entire cake well. Don't be afraid to use as much of the topping as you want. This cream cheese topping is out of this world!
Once cake is completely covered, it's time to add the coconut flakes. Make sure to use unsweetened flakes and be sure to use the large flakes as opposed to the "baking" type that is stickier and more crushed. The large flakes make all the difference. Start by carefully covering the sides first by cupping your hand and filling it with the flakes, then applying it to the frosting. Be careful to be delicate so that flakes don't break up too much. Once the sides have been covered, finish off with the top. Your cake should be completely covered. Be sure to have a little extra coconut flakes in case you run short.
There you have it, a wonderful Coconut Raspberry Cake that you'll be proud to present to your guests. When I say this was delicious, I'm not kidding. You'll just have to try it for yourself to be sure. Enjoy!