Raspberry Coconut Cake With White Chocolate Icing Recipe

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Raspberry Coconut Cake With White Chocolate Icing
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Ingredients
17
Count
Nutrition
1024
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350°F then grease and flour two 9 cake pans, set side.
  2. In a very clean glass or metal bowl, beat the egg whites and the 2 tablespoons sugar, with an electric mixer, until stiff peaks have formed, set aside.
  3. In a large mixing bowl, with an electric mixer, cream together the shortening and 1 3/4 cups sugar.
  4. Add the coconut milk and vanilla then beat until well combined.
  5. Sifted into the bowl the flour, baking powder, baking soda, and salt then beat until combined.
  6. Evenly spread the batter between the two pans then bake for 15-20 minutes in the preheated oven or until a toothpick comes out clean.
  7. Allow to cool in the pans for at least 10 minutes, then flip them out onto cooling racks to finish cooling.
  8. Meanwhile, in a small bowl, add the 1/4 cup white chocolate chips and the whipping cream, melt in the microwave for 1 minute on 50% heat.
  9. For the icing:.
  10. Add the 1/8 cup white chocolate chips and stir until all have melted (it may take a minute or two).
  11. In a medium bowl, with an electric mixer, beat the shortening for about 1 minute then add 1 cup of the confectioner's sugar.
  12. Add the white chocolate to the shorten mixture and beat until combined then add the rest of the sugar (if it is too thick, just add more whipping cream).
  13. To assemble the cake:.
  14. Cut the 2 cakes in half to make a top and bottom.
  15. Place the bottom of one of the cakes on a lazy susan or wherever you are going to want the cake to stay.
  16. Stir the raspberry jam the pour 1/3 of it unto the bottom layer then spread it out evenly and place the top of that cake on top.
  17. Spread another 1/3 of the jam on top of that layer then top with the bottom of the second cake.
  18. Spread on the last 1/3 of the jam on that lay and top with the top piece of the cake.
  19. Spread on the icing on the sides of the cake then the top.
  20. Pat the edges with the sweetened shredded coconut and then sprinkle the coconut on the top.
  21. ENJOY!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1024.09 Kcal (4288 kJ)
Calories from fat 463.27 Kcal
% Daily Value*
Total Fat 51.47g 79%
Cholesterol 5mg 2%
Sodium 900.05mg 38%
Potassium 213.88mg 5%
Total Carbs 138.1g 46%
Sugars 85.59g 342%
Dietary Fiber 4.1g 16%
Protein 5.83g 12%
Vitamin C 0.1mg 0%
Iron 2.2mg 12%
Calcium 140.5mg 14%
Amount Per 100 g
Calories 443.1 Kcal (1855 kJ)
Calories from fat 200.45 Kcal
% Daily Value*
Total Fat 22.27g 79%
Cholesterol 2.16mg 2%
Sodium 389.43mg 38%
Potassium 92.54mg 5%
Total Carbs 59.75g 46%
Sugars 37.03g 342%
Dietary Fiber 1.77g 16%
Protein 2.52g 12%
Vitamin C 0.1mg 0%
Iron 1mg 12%
Calcium 60.8mg 14%

* 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

  • 24
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar

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