Coconut has such a distinct flavor. It certainly is assertive enough to be make it's appearance known, but is also mild and delicate in it's own way. This coconut cake is absolutely divine. When I first saw the recipe on America's Test Kitchen, it was on my to-do list right away. I was very pleased with the results, especially when my husband loved it too. Sergi doesn't usually like coconut, but he loved this cake.
I decided to add raspberry jam to the cake, adding some tartness and another dimension of flavor. Since I don't like butter cream, I decided to make a Coconut Cream Cheese Frosting instead and it was the right decision. This cake is going to be made for many special occasions in my family, and I hope you and your family will enjoy it too.
Cake Layers:
1 large egg plus 5 large egg whites
¾ cup cream of coconut
¼ cup water
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 ¼ cups cake flour (9 ounces), sifted
¾ cup granulated sugar
1 Tablespoon baking powder
¾ teaspoon table salt
12 tablespoons butter (1 ½ sticks), cut into 12 pieces, softened
Raspberry Jam:
12 oz raspberries (fresh or frozen)
⅓ cup sugar (or to taste)
Coconut Cream Cheese Frosting:
2 sticks butter, softened
1 (8 oz) package cream cheese, softened
½ cup powdered sugar
remaining cream of coconut
2 teaspoons vanilla
2 teaspoon coconut extract
Garnish:
1-2 cups toasted coconut flakes
fresh raspberries
Cake Layers:
Preheat the oven to 325 degrees Fahrenheit. Grease 2 (8-9 inch) round cake pans and line with parchment paper.
First of all, let's talk about the cream of coconut. You can find this in the baking aisle, or in the international food aisle. Make sure it says Cream of Coconut on the can, not coconut milk, etc. You will need one full 15 oz can. We're going to use part of it in the cake layers and the rest of it in the frosting. 
Combine all the wet ingredients (egg, egg whites, water, cream of coconut, vanilla and coconut extract) together and mix to combine.
In a large bowl of a standing mixer, with a paddle attachment, or using a hand mixer, combine all the dry ingredients (flour, sugar, baking powder and salt) and mix to combine. 
Add the softened butter, one piece at a time, until it's incorporated into the dry ingredients, about 2 minutes. The butter pieces shouldn't be larger than pea sized. 
With the mixer running on low, pour in the liquid ingredients. 
Mix until the batter is smooth. 
Divide the batter evenly between the two prepared cake pans. 
Bake in the preheated oven for about 30 minutes. Cool for about 10 minutes and then take out of the pans onto cooling racks. 
When the cakes have cooled, cut them in half horizontally with a serrated knife.
Raspberry Jam:
Meanwhile, make the raspberry jam by combining the raspberries and sugar in a small saucepan. 
Bring to a boil, reduce to a simmer and cook for about 20 minutes. 
Strain the raspberries through a fine mesh sieve. Set aside. 
Coconut Cream Cheese Frosting:
Combine the cream cheese and butter in a standing mixer using a paddle attachment. Mix until creamy and smooth. 
Add the powdered sugar, the remaining container of cream of coconut and the extracts. Mix to combine. 
Assembling the Cake:
Spread ⅓ of the raspberry jam on top of the first cake layer. 
Spread part of the frosting over the jam. 
Repeat with the rest of the cake layers. 
Spread the frosting evenly over the top and sides of the cake. 
Decorate the sides of the cake with the toasted coconut flakes and with fresh raspberries on top of the cake.
Coconut Raspberry Cake
Ingredients
Cake:
- 1 large egg plus 5 large egg whites
- ¾ cup cream of coconut
- ¼ cup water
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2 ¼ cups cake flour 9 ounces, sifted
- ¾ cup granulated sugar
- 1 Tablespoon baking powder
- ¾ teaspoon table salt
- 12 tablespoons butter 1 ½ sticks, cut into 12 pieces, softened
Raspberry Jam: 12 oz raspberries (fresh or frozen)
- ⅓ cup sugar or to taste
Coconut Cream Cheese Frosting:
- 2 sticks butter softened
- 1 8 oz package cream cheese, softened
- ½ cup powdered sugar
- remaining cream of coconut
- 2 teaspoons vanilla
- 2 teaspoon coconut extract
- Garnish: 1-2 cups toasted coconut flakes
- fresh raspberries
Instructions
Cake Layers:
- Preheat the oven to 325 degrees Fahrenheit. Grease 2 (8-9 inch) round cake pans and line with parchment paper.
- Combine all the wet ingredients (egg, egg whites, water, cream of coconut, vanilla and coconut extract) together and mix to combine.
- In a large bowl of a standing mixer, with a paddle attachment, or using a hand mixer, combine all the dry ingredients (flour, sugar, baking powder and salt) and mix to combine.
- Add the softened butter, mixing on low speed, one piece at a time, until it's incorporated into the dry ingredients, about 2 minutes. The butter pieces shouldn't be larger than pea sized.
- With the mixer running on low, pour in the liquid ingredients. Mix until the batter is smooth.
- Divide the batter evenly between the two prepared cake pans.
- Bake in the preheated oven for about 30 minutes.
- Cool for about 10 minutes and then take out of the pans onto cooling racks. When the cakes have cooled, cut them in half horizontally with a serrated knife.
Raspberry Jam
- Meanwhile, make the raspberry jam by combining the raspberries and sugar in a small saucepan. Bring to a boil, reduce to a simmer and cook for about 20 minutes.
- Strain the raspberries through a fine mesh sieve. Set aside.
Coconut Cream Cheese Frosting:
- Combine the cream cheese and butter in a standing mixer using a paddle attachment. Mix until creamy and smooth.
- Add the powdered sugar, the remaining container of cream of coconut and the extracts. Mix to combine.
Assembling the cake:
- Spread ⅓ of the raspberry jam on top of the first cake layer. Spread part of the frosting over the jam. Repeat with the rest of the cake layers.
- Spread the frosting evenly over the top and sides of the cake.
- Decorate the sides of the cake with the toasted coconut flakes and with fresh raspberries on top of the cake.
Can you use coconut water instead of plain water?
I made this recipe and it was good, however, I thought the cake should have had larger layers. Your cake batter looked thick but my batter was more the consistency of buttermilk. It said to beat on low speed until blended well. It was definitely blended but not thick. your thoughts.