Coconut Raspberry Layer Cake

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  • Yield: 16 servings
  • Prep Time:  35 minutes
  • Bake Time: 27 to 33 minutes
  • Chill Time: 2 hours

Ingredients

  • 3 eggs
  • 1/2 cup milk
  • 1/3 cup Karo® Light Corn Syrup
  • 1-1/2 teaspoons pure vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1-1/4 cups sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter OR margarine softened
  • 3/4 cup dried coconut crumbled**
  • 8 ounces cream cheese room temperature
  • 8 ounces Mascarpone cheese room temperature
  • 2 teaspoons pure vanilla extract
  • 2/3 cup powdered sugar
  • 1 cup heavy whipping cream
  • 1/2 cup shredded coconut
  • 2/3 cup seedless raspberry jam OR preserves
  • 2 cups shredded coconut

Directions

  • Preheat oven to 350°F. Grease and lightly flour two 9-inch round cake pans. If using dark nonstick pans, decrease oven temperature to 335°F.
  • Combine eggs, milk, corn syrup and vanilla in a small bowl; beat slightly and set aside.
  • Combine flour, sugar, baking powder and salt in a large mixing bowl. Add butter, one piece at a time, mixing on low speed about 45 seconds until mixture resembles sand. With mixer still running, add two thirds of egg mixture. Increase speed to medium-high; beat 1 minute, until light and fluffy. Gradually beat in remaining egg mixture. Scrape sides and bottom of bowl. Beat again on medium-high until thoroughly combined, about 15 seconds. Fold in dried coconut. Batter will be thick. Divide batter evenly between prepared pans.
  • Bake 27 to 33 minutes, until golden and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans and finish cooling on wire rack. (TIP: Place cooled cake layers in freezer or refrigerator for 30 minutes to 1 hour to allow for easy slicing.) Use a sharp bread knife to carefully slice each cake horizontally in half to form a total of 4 layers.
  • Beat cream cheese and Mascarpone cheese in large mixing bowl until creamy. Add vanilla and powdered sugar; beat until smooth. Using the whisk attachment of electric mixer, gradually add whipping cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to reach desired consistency.
  • Place a bottom cake layer on serving plate, cut side up. Carefully spread one third of jam over cake. (TIP
  • **To make dried coconut, spread 1 cup flaked sweetened coconut (packed) in a thin layer on a large baking sheet. Place in preheated 275°F oven for 8 to 15 minutes, stirring once, until coconut feels crumbly and no longer moist. It should still appear light in color (not fully toasted). The amount of moisture in shredded coconut varies; bake time will vary depending on moisture content. Cool and crumble coconut into tiny pieces.
  • TIP: Try this cake with other flavors of jam or preserves, such as apricot.

About
Corn Syrup

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Coconut Raspberry Layer Cake

  • Yield: 16 servings
  • Prep Time:  35 minutes
  • Bake Time: 27 to 33 minutes
  • Chill Time: 2 hours

Ingredients

  • 3 eggs
  • 1/2 cup milk
  • 1/3 cup Karo® Light Corn Syrup
  • 1-1/2 teaspoons pure vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1-1/4 cups sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter OR margarine softened
  • 3/4 cup dried coconut crumbled**
  • 8 ounces cream cheese room temperature
  • 8 ounces Mascarpone cheese room temperature
  • 2 teaspoons pure vanilla extract
  • 2/3 cup powdered sugar
  • 1 cup heavy whipping cream
  • 1/2 cup shredded coconut
  • 2/3 cup seedless raspberry jam OR preserves
  • 2 cups shredded coconut

Directions

  • Preheat oven to 350°F. Grease and lightly flour two 9-inch round cake pans. If using dark nonstick pans, decrease oven temperature to 335°F.
  • Combine eggs, milk, corn syrup and vanilla in a small bowl; beat slightly and set aside.
  • Combine flour, sugar, baking powder and salt in a large mixing bowl. Add butter, one piece at a time, mixing on low speed about 45 seconds until mixture resembles sand. With mixer still running, add two thirds of egg mixture. Increase speed to medium-high; beat 1 minute, until light and fluffy. Gradually beat in remaining egg mixture. Scrape sides and bottom of bowl. Beat again on medium-high until thoroughly combined, about 15 seconds. Fold in dried coconut. Batter will be thick. Divide batter evenly between prepared pans.
  • Bake 27 to 33 minutes, until golden and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans and finish cooling on wire rack. (TIP: Place cooled cake layers in freezer or refrigerator for 30 minutes to 1 hour to allow for easy slicing.) Use a sharp bread knife to carefully slice each cake horizontally in half to form a total of 4 layers.
  • Beat cream cheese and Mascarpone cheese in large mixing bowl until creamy. Add vanilla and powdered sugar; beat until smooth. Using the whisk attachment of electric mixer, gradually add whipping cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to reach desired consistency.
  • Place a bottom cake layer on serving plate, cut side up. Carefully spread one third of jam over cake. (TIP
  • **To make dried coconut, spread 1 cup flaked sweetened coconut (packed) in a thin layer on a large baking sheet. Place in preheated 275°F oven for 8 to 15 minutes, stirring once, until coconut feels crumbly and no longer moist. It should still appear light in color (not fully toasted). The amount of moisture in shredded coconut varies; bake time will vary depending on moisture content. Cool and crumble coconut into tiny pieces.
  • TIP: Try this cake with other flavors of jam or preserves, such as apricot.