Nigella Coconut And Raspberry Cake recipe is made with raspberries, cake mix, coconut milk, cream cheese, and butter it takes 120 minutes to prepare and serves 12 people.
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💗 Why You’ll Love This Coconut And Raspberry Cake Recipe:
- Irresistible Flavor: Indulge in the harmonious combination of tart raspberries and sweet coconut, creating a taste sensation that tantalizes the taste buds with every bite.
- Ease of Preparation: With the convenience of using pre-made cake mix and simple instructions, this recipe ensures a stress-free baking experience, perfect for both novice and experienced bakers alike.
- Versatility: Whether it’s a casual gathering or a special occasion, this cake serves as a versatile dessert option that pleases a variety of palates, making it ideal for any event or celebration.
- Visual Appeal: Impress your guests with the stunning presentation of this cake, adorned with layers of vibrant raspberry jam and toasted coconut, elevating not only the taste but also the aesthetic of your dessert table.
❓ What Is Nigella Coconut And Raspberry Cake Recipe?
Nigella Coconut And Raspberry Cake is a decadent dessert made with yellow cake infused with coconut milk and shredded coconut, filled with homemade raspberry jam, and frosted with cream cheese frosting.
🍒 Nigella Coconut And Raspberry Cake Ingredients
Raspberry Jam Filling:
- 2 cups frozen or fresh raspberries
- ¼ cup granulated sugar
- 2 teaspoon lemon juice
- 1½ tablespoon cornstarch
- 1½ tablespoon water
- ¼ teaspoon vanilla
Cake:
- 1 box yellow cake mix (432g)
- 1 small box vanilla instant pudding mix not Sugar Free
- 4 large eggs room temperature
- 1 cup (240 g) unsweetened coconut milk canned, like Taste of Thai
- ½ cup (112 g) canola oil
- 1½ cup (0.14 kg) sweetened shredded coconut
Frosting:
- 12 oz (226.8 g) cream cheese softened
- ¾ cup (113.5 g) butter room temperature
- 6 cups (480 g) powdered sugar
- 1 teaspoon vanilla
- 1-2 tablespoon (1 tablespoon) unsweetened coconut milk
- pinch of salt
- 1 cup (0.09 kg) shredded or flaked coconut toasted
🥧 How To Make Nigella Coconut And Raspberry Cake
- Cook raspberries, sugar, and lemon juice in a saucepan over medium heat for 8-10 minutes, then mix cornstarch and water in a small bowl, then stir into the raspberry mix, and cook for 2-3 more minutes until thick.Remove from heat, add vanilla, and let cool.
- Preheat oven to 325°F (165°C). Line and grease three 8-inch round cake pans.
- Mix cake mix, pudding mix, eggs, coconut milk, and oil in a large bowl for 2 minutes. Fold in shredded coconut.Divide batter evenly into pans, then bake for 22-25 minutes and cool in pans for 15-30 minutes, then transfer to a rack to cool completely.
- Beat cream cheese and butter until smooth.Add powdered sugar, vanilla, coconut milk, and salt. Beat until fluffy.
- Melt a teaspoon of butter in a pan. Add coconut and stir over medium heat until light brown. Cool on wax paper.
- Place the first cake layer on a plate. Spread a thin layer of frosting and pipe a border around the edge. Fill the center with raspberry jam.Add the second layer and repeat.
- Place the third layer on top, bottom side up, then apply a thin crumb coat of frosting and chill for 10-15 minutes, and frost the entire cake and cover with toasted coconut.
💭 Recipe Tips:
- Ensure your cake layers are completely cooled before frosting to prevent the frosting from melting and sliding off.
- Use full-fat coconut milk for a richer coconut flavor and creamier texture in the cake batter.
- Don’t overmix the cake batter to avoid a dense texture. Mix until just combined to maintain a light and fluffy cake.
- Toast the shredded coconut before adding it to the frosting for enhanced flavor and a beautiful golden color.
- Use high-quality raspberry jam or make your own for the best filling flavor and consistency. Avoid using jams with added sugar substitutes, which can alter the taste of the cake.
🍨 What To Serve With Coconut And Raspberry Cake?
Serve Coconut And Raspberry Cake with a dollop of whipped cream or a scoop of vanilla ice cream for added creaminess, contrast, and a delightful touch of indulgence.
🎚 How To Store Leftovers Coconut And Raspberry Cake?
- Refrigerator: To store leftovers Coconut And Raspberry Cake tightly wrap it in plastic wrap or store it in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: For freezing wrap leftovers Coconut And Raspberry Cake in plastic wrap and aluminum foil then place it in a freezer-safe bag or container for up to 2-3 months.
🥵 How To Reheat Leftovers Coconut And Raspberry Cake?
- In The Microwave. individual slices of leftovers Coconut And Raspberry Cake on medium power for 15-20 seconds until warm.
- In The Oven. Wrap leftovers Coconut And Raspberry Cake in foil and reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.
- In The Microwave. Place leftovers Coconut And Raspberry Cake slices on a microwave-safe plate and cover with a damp paper towel then microwave on high for 30 seconds.
FAQ’S
How Do I Prevent My Coconut And Raspberry Cake Layers From Sticking To The Pan?
To prevent Coconut And Raspberry Cake layers from sticking to the pan, generously grease and flour the pans or line them with parchment paper.
What Should I Do If My Coconut And Raspberry Cake Batter Is Too Thick?
If your Coconut And Raspberry Cake batter is too thick, gradually add a small amount of additional coconut milk until it reaches the desired consistency.
How Do I Know When My Coconut And Raspberry Cake Is Done Baking?
You can tell when your Coconut And Raspberry Cake is done baking by inserting a toothpick into the center if it comes out clean or with a few moist crumbs, it’s ready.
Can I Use Fresh Raspberries Instead Of Frozen For Coconut And Raspberry Cake?
Yes, you can use fresh raspberries instead of frozen for Coconut And Raspberry Cake; adjust the cooking time slightly as fresh berries may release more moisture.
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Nigella Coconut And Raspberry Cake Nutrition Facts
Amount Per Serving
- Calories: 678kcal
- Carbohydrates: 92g
- Protein: 5g
- Fat: 34g
- Saturated Fat: 19g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 10g
- Trans Fat: 0.5g
- Cholesterol: 91mg
- Sodium: 467mg
- Potassium: 178mg
- Fiber: 2g
- Sugar: 74g
- Vitamin A: 624IU
- Vitamin C: 5mg
- Calcium: 108mg
- Iron: 2mg
Nigella Coconut And Raspberry Cake
Description
Nigella Coconut And Raspberry Cake recipe is made with raspberries, cake mix, coconut milk, cream cheese, and butter it takes 120 minutes to prepare and serves 12 people.
Ingredients
Raspberry Jam Filling:
Cake:
Frosting:
Instructions
- Cook raspberries, sugar, and lemon juice in a saucepan over medium heat for 8-10 minutes, then mix cornstarch and water in a small bowl, then stir into the raspberry mix, and cook for 2-3 more minutes until thick.Remove from heat, add vanilla, and let cool.
- Preheat oven to 325°F (165°C). Line and grease three 8-inch round cake pans.
- Mix cake mix, pudding mix, eggs, coconut milk, and oil in a large bowl for 2 minutes.
- Fold in shredded coconut.Divide batter evenly into pans, then bake for 22-25 minutes and cool in pans for 15-30 minutes, then transfer to a rack to cool completely.
- Beat cream cheese and butter until smooth.Add powdered sugar, vanilla, coconut milk, and salt. Beat until fluffy.
- Melt a teaspoon of butter in a pan. Add coconut and stir over medium heat until light brown. Cool on wax paper.
- Place the first cake layer on a plate. Spread a thin layer of frosting and pipe a border around the edge. Fill the center with raspberry jam.Add the second layer and repeat.
- Place the third layer on top, bottom side up, then apply a thin crumb coat of frosting and chill for 10-15 minutes, and frost the entire cake and cover with toasted coconut.
Notes
- Ensure your cake layers are completely cooled before frosting to prevent the frosting from melting and sliding off.
- Use full-fat coconut milk for a richer coconut flavor and creamier texture in the cake batter.
- Don’t overmix the cake batter to avoid a dense texture. Mix until just combined to maintain a light and fluffy cake.
- Use high-quality raspberry jam or make your own for the best filling flavor and consistency. Avoid using jams with added sugar substitutes, which can alter the taste of the cake.
Nigella Coconut And Raspberry Cake