Raspberry And Coconut Snowflake Cake Recipes
RASPBERRY COCONUT CAKE
This seemed like a festive dessert to fix for the holidays, so I decided to try it out on my co-workers. They loved it!-Joanie Ward, Brownsburg, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Prepare cake batter according to package directions; fold in 2/3 cup coconut. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a microwave, melt white chocolate and cream at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.Cool to room temperature. , In a small bowl, combine jam and 1 cup coconut. Spread over one cake layer; top with second layer. , In a small bowl, beat butter until fluffy. Add confectioners' sugar; beat until smooth. gradually beat in white chocolate mixture. Spread over top and sides of cake. Toast remaining coconut; press over top and sides of cake.
Nutrition Facts : Calories 610 calories, Fat 36g fat (20g saturated fat), Cholesterol 48mg cholesterol, Sodium 507mg sodium, Carbohydrate 70g carbohydrate (49g sugars, Fiber 2g fiber), Protein 4g protein.
RASPBERRY AND COCONUT SNOWFLAKE CAKE
This sweet is a great holiday treat for the end of any meal. A chocolate cake filled with raspberry filling is decadent enough to impress, but easy enough for a baker at any level. Also, you don't have to make the cake chocolate if you have someone who has allergies or you just want something a bit different, it's still gorgeous and delicious either way.
Provided by Redneck Epicurean
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Mix together the cake mix, sour cream, eggs, and raspberry brandy on medium speed for 3 minutes. Fold in the chocolate chips.
- Divide the batter among three 8" prepared round cake pans. Bake for 25 minutes or until a toothpick comes out clean. Cool on a wire rack.
- Meanwhile, whip together the cream cheese, marshmallow cream; fold in the whipped topping until thoroughly combined.
- To assemble cake: spread 1/4 cup of the preserves onto the first layer leaving a 1/2" border around the cake's edge. Top the preserves with 3/4 cup cream mixture. Repeat. After placing on the third layer, frost with the remaining cream and press coconut all over the cake.
Nutrition Facts : Calories 422.1, Fat 23, SaturatedFat 13, Cholesterol 73, Sodium 393.1, Carbohydrate 52.1, Fiber 1.7, Sugar 32.2, Protein 5.8
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