Raspberry Swirl Coconut Delight (Print Version)

# Ingredients:

→ Coconut Cake

01 - 1/2 cup (113 grams) sour cream, brought to room temperature
02 - 1 1/2 teaspoons coconut extract
03 - 1/3 cup (67 grams) unrefined coconut oil, melted
04 - 1/4 teaspoon almond extract
05 - 1 1/2 cups (298 grams) white sugar
06 - 1 teaspoon vanilla extract
07 - 3/4 teaspoon (4 grams) salt
08 - 2 1/2 cups (310 grams) all-purpose flour
09 - 6 large egg whites, slightly whipped
10 - 1 tablespoon (13 grams) baking powder
11 - 1 cup (54 grams) unsweetened shredded coconut
12 - 1/2 teaspoon (2 grams) baking soda
13 - 1 cup (227 grams) canned coconut milk
14 - 1/2 cup (113 grams) unsalted butter, softened up

→ Coconut Cream Cheese Frosting

15 - 8 ounces cream cheese, softened and ready to use
16 - 2 cups (108 grams) shredded coconut, used for topping
17 - 1/2 cup raspberry preserves, for layering
18 - 4 1/2 cups (510 grams) powdered sugar, sifted
19 - 1 teaspoon vanilla extract
20 - 1 cup (226 grams) unsalted butter, softened to room temp
21 - 3 tablespoons canned coconut milk
22 - 1/4 teaspoon salt
23 - 1/2 teaspoon coconut extract

# Instructions:

01 - Set your oven to 175°C (350°F). Coat the sides and bottom of three 9-inch round pans with butter or oil, then line them with parchment paper circles.
02 - Take a big mixing bowl and sift together salt, baking soda, flour, and baking powder. Put it aside for now.
03 - Using a stand mixer with the paddle attachment, beat the soft butter at medium-high speed till it's smooth, about a minute. Slowly sprinkle in the sugar and mix at high speed for 2 more minutes till fluffy and airy.
04 - Stir in the almond extract, coconut extract, and vanilla. Lower the mixer speed to the lowest setting and pour the egg whites in a bit at a time, ensuring each addition is blended before adding more.
05 - In a measuring cup, stir together sour cream and coconut milk until they're mixed well.
06 - Add the dry mixture in three parts into the wet mixture, alternating with the coconut milk mix. Start with the dry ingredients and end with them. Toss in the coconut oil and stir in the shredded coconut last.
07 - Pour the batter into the three pans, dividing evenly (around 510 grams each). Bake for roughly 20 minutes, and check with a toothpick—it should come out clean. Cool the cakes in the pans for 20 minutes, then let them finish cooling on wire racks.
08 - Whisk the cream cheese and butter in the mixer on medium-high speed for about 2 minutes till smooth.
09 - Mix in the coconut milk, vanilla extract, salt, and coconut extract. Lower the mixer speed and add the powdered sugar in portions, 1/4 cup at a time. Beat until it becomes fluffy and combined.
10 - Trim off any dome-shaped tops from cake layers. Place one layer on a cake stand, spread a cup of frosting on, followed by 1/4 cup raspberry preserves. Do the same with the second layer, then cover the whole cake in frosting.
11 - Gently press shredded coconut around the sides and scatter some over the top. Let the cake sit for half an hour before you slice and serve it.

# Notes:

01 - To get the best results, make sure everything is at room temp before starting.

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