raspberry swirl coconut snowball cake
Ingredients
For the Coconut Cake:
- 2 1/2 cups (310 grams) all-purpose flour
- 1 tablespoon (13 grams) baking powder
- 1/2 teaspoon (2 grams)
- 3/4 teaspoon (4 grams) baking powder
- 3/4 teaspoon (4 grams) salt
- 1/2 cup (113 grams) unsalted butter, softened to room temperature
- 1 1/2 cups (298 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon coconut extract
- 1/4 teaspoon almond extract
- Large Lightly beat the 6 egg whites until fluffy.
- 1 cup (227 grams) canned coconut milk
- 1/2 cup (113 grams) sour cream at room temperature
- 1/3 cup (67 grams) unrefined coconut oil liquefied
- 1 cup (54 grams) unsweetened shredded coconut
For the coconut cream cheese frosting:
1 cup (226 grams) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon coconut extract
3 tablespoons canned coconut milk
41/2 cups (510 grams) powdered sugar
1/2 cup raspberry jam
2 cups (108 grams) shredded coconut for garnish
raspberry swirl coconut snowball cake
Instructions
Preheat oven to 350 degrees (F). Grease and line three 9-inch round cake pans.
Sift the flour, baking powder, baking soda, and salt. Set aside.
Beat the butter until creamy. Gradually add the sugar, then add the extract and beat until fluffy. Slowly stir in the
egg whites. Combine coconut milk and sour cream. Add this mixture and the flour mixture alternately to the dough. Stir in the grated coconut.
Divide the dough among the molds, bake for 20 minutes, and let cool.
To make the icing, stir together the butter, cream cheese, extract, and coconut milk until smooth. Add sugar little by little and mix until fluffy.
Assemble the cake with layers of icing and raspberry jam. cover with coconut flakes