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Coconut Cake Sandwiches with Raspberry Jam and Whipped Cream Filling

2023-02-20 - Written by: Emily J. Wilson

dessert coconut raspberry sandwich

Coconut Cake Sandwiches with Raspberry Jam and Whipped Cream Filling

A creative twist on traditional coconut cake, filled with a sweet raspberry jam and topped with whipped cream.

Coconut Cake Sandwiches with Raspberry Jam and Whipped Cream Filling

Ingredients:

  • 1 1/2 cups (190g) unsalted butter, softened
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (285g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (120g) shredded coconut
  • Confectioners' sugar, for dusting

Raspberry Jam Filling:

  • 1 cup (200g) raspberry jam

Whipped Cream Topping:

  • 1 cup (240ml) heavy cream
  • 2 tablespoons granulated sugar

Instructions:

Coconut Cake Layers:

  1. Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, use an electric mixer to beat the butter until creamy, about 2 minutes.
  4. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, beating until just combined.
  6. Stir in shredded coconut.
  7. Divide the batter evenly between two 9-inch (23cm) round cake pans.
  8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.

Raspberry Jam Filling:

  1. In a small bowl, whisk together raspberry jam and a pinch of sugar until smooth.
  2. Set aside to use later.

Whipped Cream Topping:

  1. In a large mixing bowl, beat the heavy cream with an electric mixer until soft peaks form.
  2. Gradually add granulated sugar, beating until stiff peaks form.
  3. Set aside to use later.

Assembly and Serving:

  1. Once the coconut cake layers are completely cool, place one layer on a serving plate or cake stand.
  2. Spread a thin layer of raspberry jam over the top of the first cake layer.
  3. Top with the second cake layer.
  4. Dollop whipped cream on top of the cake sandwich.
  5. Dust with confectioners' sugar and serve immediately.

Note: This recipe was generated from a list of 100 recipes, using elements of "Coconut Cake" (14), "Raspberry Jam" (91), and "Whipped Cream Topping" (vanilla bean ice cream, 89).