Coconut Cake with Raspberry Filling Recipe

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Coconut Cake with Raspberry Filling
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Ingredients
23
Count
Nutrition
4336
Calories
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Ingredients:

Directions:

  1. To prepare filling, combine raspberries, 1/3 cup sugar, 2 tablespoons water, and 1/8 teaspoon salt in a saucepan; bring to a boil. Cook over medium heat 5 minutes, stirring frequently until ­berries break down. Combine cornstarch and liqueur; stir with a whisk until smooth. Add cornstarch mixture to raspberry mixture, stirring with a whisk; return to a boil. Cook 1 minute or until very thick, stirring constantly. Spoon mixture into a bowl; cover and refrigerate until needed.
  2. Preheat oven to 350°.
  3. To prepare cake, coat 3 (8-inch) round metal cake pans with baking spray, and line bottoms of pans with wax paper. Coat wax paper with baking spray; set prepared pans aside.
  4. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and salt in a bowl; stir with a whisk. Place 1 1/4 cups sugar, oil, butter, and vanilla in a large bowl. Beat with a mixer at medium speed for 5 minutes or until fluffy. Add coconut water; beat at low speed 1 minute or until combined. Add flour mixture; beat at low speed 1 minute or until well combined.
  5. Place 6 egg whites in a large, clean bowl. Beat with a mixer at high speed until medium peaks form using clean, dry beaters. Add 1/4 cup sugar, 1 tablespoon at a time; beat 1 minute. Stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Divide batter evenly among prepared pans. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire rack.
  6. To prepare frosting, place 3 egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until medium peaks form using clean, dry beaters. Combine 1/2 cup sugar, 3 tablespoons water, and 1/8 teaspoon salt in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 250°. With mixer on low speed, pour hot sugar syrup in a thin stream down the side of mixing bowl. Gradually increase speed to high; beat 3 minutes or until thick and cool.
  7. To assemble cake, place 1 cake layer on a serving plate; spread with half of filling (about 1 cup), leaving a 1/2-inch border. Top with another cake layer, and spread with remaining filling, leaving a 1/2-inch border. Top with remaining cake layer. Spread frosting over top and sides of cake. Gently press coconut flakes into sides of cake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4336.16 Kcal (18155 kJ)
Calories from fat 1472.27 Kcal
% Daily Value*
Total Fat 163.59g 252%
Cholesterol 61.06mg 20%
Sodium 2649.16mg 110%
Potassium 3644.79mg 78%
Total Carbs 662.04g 221%
Sugars 326.3g 1305%
Dietary Fiber 56.71g 227%
Protein 73.59g 147%
Vitamin C 95.6mg 159%
Vitamin A 0.3mg 9%
Iron 35mg 194%
Calcium 679.4mg 68%
Amount Per 100 g
Calories 236.46 Kcal (990 kJ)
Calories from fat 80.29 Kcal
% Daily Value*
Total Fat 8.92g 252%
Cholesterol 3.33mg 20%
Sodium 144.47mg 110%
Potassium 198.76mg 78%
Total Carbs 36.1g 221%
Sugars 17.79g 1305%
Dietary Fiber 3.09g 227%
Protein 4.01g 147%
Vitamin C 5.2mg 159%
Iron 1.9mg 194%
Calcium 37.1mg 68%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 99.6
    Points
  • 116
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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