Baking · Cakes · English

Vanilla Cake with Creamy Coconut Filling and Raspberry Buttercream Frosting

Vanilla Cake with raspberry frosting

Here is the recipe I used for my birthday cake.

This cake is so delicious and turned out beautiful. It can be made for birthday’s party or served as a dessert after special dinners. I’m sure everyone will love it.

The cake is not too sweet. It’s vanilla cake, which makes it perfect for any filling.

The filling I chose was coconut cream. This cake filling is very traditional in Brazil and it is one of my favorite cake fillings. It’s also very simple to make.

The raspberry buttercream frosting gives this cake a special finishing touch. I love buttercream frosting. But when I incorporate fruit into it, it’s just like magic. It becomes the most light, not too sweet, or overpowering frosting. Just the right touch.

Give this recipe a try and let me know how much you like it.

Fabi 😘

Ingredients cake:

2 1/3 cups cake flour (sifted)

5 tablespoons butter (softened)

2 cups sugar

3 large eggs (room temperature)

1 tablespoon baking powder

1/4 teaspoon salt

1 cup water

3 tablespoons dry milk or powdered milk

2 teaspoons vanilla extract

img_5781

Ingredients coconut filling:

1 can sweetened condensed milk

4 tablespoons shredded coconut

1 tablespoon butter

1 egg yolk

Ingredients Raspberry Buttercream Frosting:

1 stick unsalted butter (softened)

2 1/4 cups confectioners’ sugar or powdered sugar

1 cup frozen raspberries (thaw before use)

Pinch of salt

*optional: 1 teaspoon lemon zest

Instructions Cake:

  • Grease and flour 2: 8 inch round cake pans, and line the bottom of the pans with parchment paper for easy release of the cake.

IMG_5777.JPG

  • Preheat oven to 350F/180C.
  • In a bowl of a stand mixer, add butter and sugar and beat on high speed, until fluffy.
  • Add eggs one at the time beating well after each addition.
  • To that, add powdered milk and half of the water and flour. Change speed to low.
  • Add remaining flour, baking powder and continue beating on low just until incorporated.
  • Last, stir in vanilla extract.

IMG_5782.JPG

  • Split batter into the 2 prepared cake pans.

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  • Leave the cakes in the pans for about 10 minutes, and then invert them out of the pans on a cooling rack. Let the cakes cool to room temperature.

IMG_5798.JPG

Instructions Filling:

  • Place all ingredients for the filling in a large sauce pot.
  • Over a medium heat, stir constantly until they thicken.

Raspberry Buttercream Frosting:

  • You may prepare the frosting a day before and keep in the refrigerator for easy use.
  • Or prepare while the cake is baking.
  • Place the thawed raspberries into a blender and blend until they form a purée.
  • Place through a sieve to remove the seeds. It yields about 1/4 cup of raspberry purée.
  • In a bowl of a stand mixer add butter and raspberry purée and mix on medium speed until combined, about one minute or so.

IMG_5800.JPG

  • Add powdered sugar and start mixing on low. Then change to medium-high speed and mix for 4-5 minutes.
  • Add lemon zest and stir. Keep frosting covered until use.

 

**Assembly of the cake:

* Level the cakes: you can use a serrated knife or a cake leveler. Cut the mound off the cake to make it level.

* Tip: if you like super moist cake, you can use simple syrup to moisten your cake. *recipe at the end of post

* Place one cake on a cake stand or platter.

*Moisten the cake. I usually use a squeeze bottle with simple syrup and I add about 3 tablespoons of it to moisten each layer.

* Fill a pastry bag with frosting.

* Make a circle around the edges of cake with frosting. This will serve as a border, to hold your filling in place, and avoiding the filling running out the cake. Look at the picture:

IMG_5818.JPG

  • Place filling, spreading it to the edges. Look at this filling with all the coconut in it 😍

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  • Carefully place the other cake on top of filling. * moisten the cake if you desire.
  • If you moisten the cake, let the syrup absorb completely before you start frosting.
  • Add a big dollop of frosting on top of cake and spread evenly to the edges and sides using a flat spatula.

img_5822

**My son’s toys as he was “helping me” LOL!!!! 😍

img_5823**Decorate cake as desired.

* My suggestion for this cake is sprinkle with shredded coconut and top with raspberries.

Vanilla Cake with Raspberry Frosting5.jpg

Vanilla Cake with raspberry frosting

vanilla-cake-with-raspberry-frosting4

* Enjoy!!!

  • This cake is delicious, super moist and beautiful!

** Simple syrup for cakes:

* In a small sauce pan over medium heat add: 1 cup granulated sugar and 1 cup of water.

* Bring to a boil. Boil for 2 minutes only.

* Remove from heat and let it cool completely before using.

* The syrup can be stored in a bottle in the refrigerator for up to a month.

😋🎂❤

*If you try my recipe, please don’t forget to share your pictures with me on Instagram tagging me @fabi_recipes. I love seeing pictures 😊

Vanilla Cake with Creamy Coconut Filling and Raspberry Buttercream Frosting

  • Servings: 10-12
  • Time: 2 hours 30 minutes
  • Difficulty: easy
  • Print

vanilla-cake-with-raspberry-frosting4

Ingredients cake:

2 1/3 cups cake flour (sifted)

5 tablespoons butter (softened)

2 cups sugar

3 large eggs (room temperature)

1 tablespoon baking powder

1/4 teaspoon salt

1 cup water

3 tablespoons dry milk or powdered milk

2 teaspoons vanilla extract

Ingredients coconut filling:

1 can sweetened condensed milk

4 tablespoons shredded coconut

1 tablespoon butter

1 egg yolk

Ingredients Raspberry Buttercream Frosting:

1 stick unsalted butter (softened)

2 1/4 cups confectioners’ sugar or powdered sugar

1 cup frozen raspberries (thaw before use)

Pinch of salt

*optional: 1 teaspoon lemon zest

Instructions

  • Cake:

* Grease and flour 2: 8 inch round cake pans, and line the bottom of the pans with parchment paper for easy release of the cake.

* Preheat oven to 350F/180C.

* In a bowl of a stand mixer, add butter and sugar and beat on high speed, until fluffy.

* Add eggs one at the time beating well after each addition.

* Add powdered milk and half of the water and flour. Change speed to low.

* Add remaining flour, baking powder and continue beating on low just until incorporated.

* Last stir in vanilla extract.

* Split batter into the 2 prepared cake pans.

* Bake for 28-30 minutes or until inserted toothpick comes out clean.

* Leave the cakes in the pans for about 10 minutes, and then invert them out of the pans on a cooling rack. Let the cakes cool to room temperature.

  • Filling:

* Place all ingredients for the filling in a large sauce pot.

* Over a medium heat, stir constantly until they thicken.

  • Raspberry Buttercream Frosting:

* You may prepare the frosting a day before and keep in the refrigerator for easy use.

* Or prepare while the cake is baking.

* Place the thawed raspberries into a blender and blend until they form a purée.

* Place through a sieve to remove the seeds. It yields about 1/4 cup of raspberry purée.

* In a bowl of a stand mixer add butter and raspberry purée and mix on medium speed until combined, about one minute or so.

* Add powdered sugar and start mixing on low. Then change to medium-high speed and mix for 4-5 minutes. Add lemon zest and stir. Keep frosting covered until use.

  • Assembly of the cake:

* Level the cakes: you can use a serrated knife or a cake leveler. Cut the mound off the cake to make it level.

* Tip: if you like super moist cake, you can use simple syrup to moisten your cake. *recipe at the end of post

* Place one cake on a cake stand or platter. *moisten the cake. I usually use a squeeze bottle with simple syrup and I add about 3 tablespoons of it to moisten each layer.

* Fill a pastry bag with frosting.

* Make a circle around the edges of cake with frosting. This will serve as a border, to hold your filling in place, and avoiding the filling running out the cake. Look at the pictures on the blog.

* Place filling.

* Carefully place the other cake on top of filling. * moisten the cake if you desire.

* If you moisten the cake, let the syrup absorb completely before you start frosting.

* Add a big dollop of frosting on top of cake and spread evenly to the edges and sides using a flat spatula.

* Decorate cake as desired.

* My suggestion for this cake is sprinkle with shredded coconut and top with raspberries.

* Enjoy!!! This cake is delicious, super moist and beautiful!

** Simple syrup for cakes:

* In a small sauce pan over medium heat add: 1 cup granulated sugar and 1 cup of water.

* Bring to a boil. Boil for 2 minutes only.

* Remove from heat and let it cool completely before using.

* The syrup can be stored in a bottle in the refrigerator for up to a month.

https://wordpress.com/post/fabirecipes.wordpress.com/11072

 

 

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2 thoughts on “Vanilla Cake with Creamy Coconut Filling and Raspberry Buttercream Frosting

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