Coconut Passion Fruit Raspberry Layer Cake 🥥🍰
Coconut Passion Fruit Raspberry Layer Cake 🥥🍰
✅Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 30 minutes
✅Kcal: 380 kcal | Servings: 12 servings
_____Ingredients:_____
For the cake:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1/2 cup coconut milk
1/4 cup passion fruit puree
4 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
Zest of 1 lemon
For the frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup coconut milk
1/4 cup passion fruit puree
1 teaspoon vanilla extract
For assembly:
1 cup fresh raspberries
Shredded coconut for garnish
Lemon slices for decoration
_____Directions:_____
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk and passion fruit puree, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.
While the cakes are cooling, prepare the frosting. In a large mixing bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, coconut milk, passion fruit puree, and vanilla extract, beating until smooth and fluffy.
Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a layer of frosting over the top, then arrange a layer of fresh raspberries on top of the frosting.
Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Garnish the top of the cake with shredded coconut and lemon slices for decoration.
Chill the cake in the refrigerator for at least 30 minutes before slicing and serving.
