Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, coconut raspberry and chocolate cake. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Coconut, raspberries, and chocolate in one cake? Yup, this cake is full of some of the best flavors. The cake itself is fairly basic, with just a little bit of vanilla flavoring a butter cake. Go nuts for coconut with this coconut cake layered with raspberry preserves and topped with a buttery and creamy frosting with shredded coconut.
Coconut raspberry and chocolate cake is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Coconut raspberry and chocolate cake is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook coconut raspberry and chocolate cake using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Coconut raspberry and chocolate cake:
- Prepare 115 g caster sugar
- Take 115 g butter, softened
- Get 2 eggs
- Make ready 30 g self raising flour
- Make ready 115 g dessicated coconut
- Get 100 g chocolate chips
- Make ready 100 g fresh raspberries
Make the frosting: Puree the raspberries in a food processor until smooth. Beat the butter in a large bowl with a mixer on medium-high speed until. Salma Sabdia on Instagram: "White Chocolate, Raspberry and Coconut Cake vibes - perfect for the holiday season. Triple Layered Pumpkin Chocolate Chip Cake with a Cream Cheese Frosting is hands down, the dessert to end all desserts this season!
Steps to make Coconut raspberry and chocolate cake:
- Preheat the oven to 160°c/180°c. Beat the Sugar and butter together until light and fluffy,then whisk in the eggs one at a time. Fold in flour, dessicated coconut, chocolate chips and raspberries, then smooth the mixture down into baking tin
- Transfer to the oven and bake for 25-49 minutes,until golden brown and cooked through. Skewer inserted should come out clean
- Let the cake cool in the tin for 5 minutes,then turn out onto a wire rack to cool completely
- Enjoy
Salma Sabdia on Instagram: "White Chocolate, Raspberry and Coconut Cake vibes - perfect for the holiday season. Triple Layered Pumpkin Chocolate Chip Cake with a Cream Cheese Frosting is hands down, the dessert to end all desserts this season! This one-bowl vegan chocolate raspberry cake is topped with a creamy coconut milk ganache for a decadent summer dessert made with healthier ingredients. This Raspberry Chocolate Layer Cake is super moist and layered with smooth chocolate ganache and raspberry filling, all covered in a fudgy chocolate frosting! The best thing about this cake is the raspberry buttercream filling which complements the coconut marshmallow frosting.
So that is going to wrap it up for this special food coconut raspberry and chocolate cake recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
