Raspberry Coconut Mini Cake
Raspberry Coconut Mini Cakes are like a tropical getaway for your mouth. Shredded coconut adds a tasty tropical flair to this petite layer cake with a hint of lemon and a hidden layer of fresh raspberries. The bright white coconut will adhere to the outer layer of frosting and should be finished off with even more raspberries on top!
Prep Time:
30 minutes
Cook Time:
50 to 55 minutes
Serves:
6
Perfect for:
Mothers Day
Ingredients
- 1 1/3 Cups cake flour
- 1 1/2 Teaspoons baking powder
- 1/4 Tsp. salt
- 1/2 Cup whole milk, at room temperature
- 1 Tsp. grated lemon zest
- 1 Tsp. vanilla extract
- 1/2 Cup (1 stick) unsalted butter, at room temperature
- 1 Cup sugar
- 4 large egg whites, at room temperature
- 1 Cup (2 sticks) unsalted butter, at room temperature
- 1/4 Tsp. vanilla extract
- 4 Cups sifted confectioners' sugar
- 2 Packages (6 ounces each) Driscoll's Raspberries, divided
- 1 Cup sweetened flaked coconut
Directions
- PREHEAT oven 350°F.
- BUTTER or COAT with cooking spray the bottom and sides of two 6-inch x 2-inch round cake pans.
- LINE bottom of each pan with round of parchment paper.
- BUTTER or COAT with cooking spray the parchment paper.
- DUST paper and sides of pans with flour and TAP OUT excess flour.
- PLACE 1 1/3 cups cake flour into a medium bowl.
- ADD 1 ½ teaspoon baking powder and ¼ teaspoon salt.
- STIR to combine ingredients.
- SET ASIDE flour mixture.
- PLACE ½ cup milk into a small bowl.
- ADD 1 teaspoon lemon zest and 1 teaspoon vanilla extract.
- STIR to combine ingredients.
- SET ASIDE milk mixture.
- PLACE ½ cup butter into the bowl of an electric mixer fitted with paddle attachment.
- ADD 1 cup granulated sugar.
- BEAT mixture on high speed until light and fluffy.
- REDUCE mixer speed to low.
- ADD one-third of flour mixture.
- BEAT on low speed just until combined.
- ADD one-half of milk mixture.
- BEAT on low speed just until combined.
- ADD half of remaining flour mixture.
- BEAT on low speed just until combined.
- ADD remaining milk mixture.
- BEAT on low speed just until combined.
- ADD remaining flour mixture.
- BEAT on low speed just until combined.
- SET ASIDE cake batter.
- PLACE 4 large egg whites into medium mixing bowl.
- BEAT egg whites until stiff peaks form.
- FOLD egg whites into cake batter in 3 additions until evenly combined.
- DIVIDE cake batter between cake pans.
- BAKE 30 to 35 minutes or until golden and cake tester inserted into center of cake comes out clean.
- COOL cakes in pans on wire rack for 10 minutes.
- INVERT cakes onto cooling rack and ALLOW to cool completely.
- REMOVE parchment paper from cakes.
- PLACE 1 cup butter into bowl of an electric mixer.
- ADD ¼ teaspoon vanilla extract.
- BEAT on high speed until light and fluffy.
- DECREASE mixer speed to low.
- ADD 4 cups confectioners’ sugar, about 1/2 cup at a time, and BEAT thoroughly between additions.
- PLACE one cake layer onto a cake plate or cake stand.
- SPREAD about 1/2 cup frosting onto cake layer and LEAVE 1/2-inch border around edge.
- TOP with single layer raspberries.
- SPREAD thin layer of frosting onto second cake layer.
- PLACE second cake layer, frosting side down, on top of first layer.
- PRESS DOWN top layer gently to secure.
- FROST top and sides of cake with thin coat of frosting.
- REFRIGERATE 15 minutes to set frosting.
- FROST cake with remaining frosting.
- PRESS coconut evenly into sides and top of cake.
- GARNISH top of cake with remaining raspberries.
- REFRIGERATE cake until ready to use.
- REMOVE cake from refrigerator 15 to 30 minutes before serving.
- To see the Lemon and Blackberry version of this cake, click here.
- To see the Strawberry version of this cake, click here.
