My daughter and I put our flavor cravings together and came up with this AMAZING cake. We knew we wanted to incorporate coconut and raspberry, and were first thinking of a chocolate cake to go with them which I think will be the next cake we bake. Ultimately we decided on a yellow cake and cream cheese frosting to compliment the two flavors, and were we happy that we did. Wow!
Most yellow cakes have so much butter and eggs in them that you can feel your arteries clogging from just reading the recipe. Since I didn’t really want to use 100 eggs for one cake, I went to the Betty Crocker yellow cake recipe I have been using for years. Simple, moist, delicious, and it only uses one bowl. You really can’t get better than that.
We only had about a half of a bag of coconut so we decided not to put any in the cake batter, only in the middle and on top. I’m sure a little extra in the batter would have been delicious. Here is how to make this yummy cake.
Cake Ingredients:
2 1/4 cups flour
1 1/2 cups sugar
1/2 cup shortening
1 1/4 cups milk
3 1/2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
3 large eggs
Heat oven to 350 degrees. Grease and flour two 9″ round cake pans.
Combine all ingredients in a large mixing bowl with an electric mixer for 30 seconds on low speed, and 3 minutes on high speed.
Pour into prepared pans.
Bake for 25 – 30 minutes or until toothpick inserted in the center of the cake comes out clean.
Cool in pans for 10 minutes, then remove to wire racks to cool completely.
Once the cakes are cool you can make the cream cheese frosting. If you have read some of my other blogs you know that this frosting is my absolute favorite. It will be yours too, trust me.
Cream Cheese Frosting Ingredients:
1/2 cup butter, softened
8 oz. block cream cheese, softened
3 1/2 cups powdered sugar
1 1/2 tsp. vanilla
Combine the butter and cream cheese with an electric mixer until smooth.
Add the vanilla and beat until combined. Then add the powdered sugar and continue beating until smooth and completely mixed.
If it doesn’t taste sweet enough for your liking, add a little more powdered sugar.
To frost the cakes, place one of the cakes upside down onto a plate or platter.
Spread some of the frosting on the top of the layer.
Spread a thick layer of Raspberry Preserves, try not to get too close to the edge so it doesn’t ooze out when you place the next layer on top.
Sprinkle some coconut on top of the raspberry layer, we used Baker’s Sweetened Coconut.
Top with the next layer with the round side facing up. Then start to frost the top and sides of the cake. When finished frosting sprinkle some coconut on the top.
Refrigerate for a little while before eating, it tastes better slightly cold. Then dig in! So good!!!!
