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Coconut Cake with Raspberry Buttercream Filling

Ashley Cote
  • 55 minutes
  • Serves 8

INGREDIENTS

1

large Eggland's Best egg plus 5 large Eggland's Best egg whites

3/4

 cup coconut cream

1/4

 cup milk

1 tsp

vanilla extract

1 tsp

coconut extract

2 1/4

 cups cake flour, sifted

1 1/4

 cups granulated white sugar

1 tbsp

baking powder

3/4

 teaspoon kosher salt

12 tbsp

(1 1/2 sticks) unsalted butter, softened and cut into 12 pieces

6 oz

fresh raspberries

12 tbsp

(1 1/2 sticks) unsalted butter, softened

2 1/2

 cups confectioners’ sugar

kosher salt

1 cup

unsalted butter, at room temperature

3 cups

powdered sugar, sifted

One (7-ounce) jar Marshmallow Creme

2 tbsp

heavy cream

1 tsp

coconut extract

1/8 tsp

kosher salt

2 cups

shredded coconut, lightly toasted

6 oz

fresh raspberries, for topping or serving