Yes, you read that correctly.  Coconut Six-Layer Coconut Cake with Raspberry Filling. And Sour Cream Coconut Icing But you are up to it, and I think you are going to be tremendously pleased with your efforts.  How about making it for that (or those) special Valentine in your life?  It’s that impressive.

When I first starting playing with the idea for this cake, it began as three layers.  But, ya’ll, they’re really thin layers.  So if three are good, then six are better.  Right?  And yes, they were.  And then what should appear in my pantry but large jar of raspberry jam.  Being a raspberry lover, that jam just had to find a home on this cake, and it did.

But you just know that I didn’t stop there.  I was going for total decadence.  Out came the sour cream AND heavy cream.  Oh, and there were fresh raspberries left over from breakfast.  Can you say DECADENT?

The cake layers are denser than typical layer cakes which permits them to stand up to the filling , icing and number of layers.  You can easily cut the number of layers in half by cutting the ingredients in half.  Do not attempt to use the full amount of batter as three layers because they will be much too dense.  By making these smaller layers, you save yourself from having to slice them in half which is always a risky thing.

You can use unsweetened flaked coconut rather than the frozen variety, but I much prefer the latter.  It just seems more like freshly grated coconut — without the complications of doing that yourself!

If you love coconut and raspberries as much as I do, this cake is sure to become a favorite.  Plus, what’s not to love about whipped cream?  It’s definitely decadence with an attitude!

Six-Layer Coconut Cake with Raspberry Filling and Sour Cream Coconut icing

2014-01-28 15:42:53

Serves 18

Write a review

Save Recipe

Print

Cake

1. 4 cups cake flour, sifted
2. 3 cups granulated sugar
3. 2 Tablespoons baking powder
4. 2 teaspoons salt
5. 2/3 cup coconut oil
6. 1/2 cup unsalted butter, softened
7. 4 eggs
8. 6 egg yolks
9. 2/3 cup buttermilk
10. 1 Tablespoon lemon extract
11. 1 Tablespoon coconut extract
12. 1 cup heavy cream, whipped to soft peaks
13. Filling: 18 ounce jar good quality raspberry jam

Icing

1. 2 cups granulated sugar
2. 2 pints sour cream
3. 7 cups frozen fresh coconut, thawed
4. Topping: 1 cup heavy cream, whipped to stiff peaks with 1/4 cup sifted powdered sugar
5. fresh raspberries

Instructions

1. Mix the icing ingredients together; cover and set in the refrigerator for at least two hours.*
2. Have all cake ingredients, except heavy cream, at room temperature.
3. Place mixing bowl and beaters for cream in the freezer or refrigerator to chill thoroughly.
4. Preheat oven to 350 degrees. Line 6 9-inch cake pans with parchment paper, spray with nonstick spray and sprinkle bottom and sides with Wondra. Shake off excess by bumping the pans lightly against the wall of the kitchen sink.
5. Whisk all dry ingredients together well and set aside.
6. Add in softened butter and coconut oil; mix with electric mixer until combined. Do not overbeat.
7. Whisk together eggs, egg yolks, buttermilk, and extracts. Add in three parts to the flour mixture and beat on medium for approximately two minutes.
8. Whip 1 cup heavy cream to soft peaks. Gently fold into cake batter.
9. Pour batter evenly into prepared pans, about 1 1/3 cups in each pan. Smooth with a spatula and lightly tap on the counter to release any air bubbles.
10. Bake for 10 - 15 (do not overcook); set on a wire rack to cool for 10 minutes before turning out and returning to the wire rack.
11. Warm the raspberry jam in a small saucepan over low heat or in the microwave and spread evenly on the cake layers while they are still warm. Cool layers completely.
12. Spread each layer evenly (except the top layer) with icing.
13. Whip the topping ingredients until the cream reaches stiff peaks. Spread evenly across the top layer and garnish with fresh raspberries.

Notes

1. *I only used the icing between the layers. If you want it to spread on the sides and top as well, you will need to double the icing ingredients.
2. This cake only improves with age. I prefer to make it ahead, leaving off the whipped topping, wrap in plastic wrap and refrigerate until about an hour before serving. Top with whipped cream and garnish with raspberries and flaked coconut before serving.
3. Obviously, these are large pieces of cake! They will need to be sliced large enough so that the layers remain together but not so thick as you might normally serve.

By Dining With Debbie

Adapted from The Chew, ABC Television

Adapted from The Chew, ABC Television

Dining With Debbie https://diningwithdebbie.net/