Coconut Cake with Raspberry Buttercream Filling

Serves: 14 Save

Ingredients (26)

  • CAKE:
  • 1 large egg
  • 5 large egg whites
  • 3/4 cup coconut cream
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 2¼ cups cake flour,
  • 1¼ cups granulated white sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon Kosher salt
  • 3/4 cup (1½ sticks) unsalted butter, at room temperature
  • RASPBERRY BUTTERCREAM FILLING:
  • 6 ounces fresh raspberries
  • 3/4 cup (1½ sticks) unsalted butter,
  • 2½ cups powdered sugar
  • pinch of Kosher salt
  • MARSHMALLOW COCONUT FROSTING:
  • 1 cup (2 sticks) unsalted butter,
  • 3 cups powdered sugar,
  • One 7-ounce jar Marshmallow Creme
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon coconut extract
  • 1/8 teaspoon Kosher salt
  • 2 cups shredded coconut,
  • 6 ounces fresh raspberries,

Directions

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