This Coconut Cake is worth breaking your new year’s resolution for.
I took a break from reading about how water, yeast and flour magically turn into bread to share with you one of my favorite winter cakes: Coconut Cake with Raspberry Filling.
I only call it a winter cake, because I only make it during the winter. It’s got more of an umbrella-topped drink vibe with the coconut and raspberry, but maybe that’s what you need on a cold winter day.
It all starts with the coconut cake. It’s basically an old fashioned white cake, but I left the egg yolks in it, because those extra yolks keep the cake crazy moist. I used my tried and true raspberry jam to fill the cake, and then covered it with my favorite cream cheese frosting with a kick of coconut extract.
Remember how I said I only make this cake during winter? It’s because I used to make it without toasting the coconut . The shredded, white coconut looked like flakes of snow. But then I realized how lovely toasted coconut is, and I dropped the winter aesthetic for a tastier cake. Decide what works for you and live your best coconut cake life.
Let’s get to the recipe.
PLEASE, USE THE NEXT PAGE BUTTON OR OPEN BUTTON BELOW FOR THE RECIPE AND INGREDIENTS.