Coconut Cake with Raspberry Filling

Ingredients

• Raspberries

  Raw

  2 pint as purchased, yields or 624g

• Sugar

  White, granulated sugar

  ⅓ cup or 67g

• Water

  Plain, clean water

  2 tbsp or 30g

• Salt

  Table

  ⅛ tsp or 0.8g

• Cornstarch

  3 tbsp or 23g

• Raspberries

  Raw

  3 tbsp or 23g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Wheat flour

  White, all-purpose, unenriched

  2 cup or 250g

• Coconut Flour

  Organic - Bulk Barn

  2 oz or 57g

• Baking powder

  Leavening agents, low-sodium

  2 tsp or 10g

• Salt

  Table

  ½ tsp or 3g

• Sugar

  White, granulated sugar

  1 ½ cup or 300g

• Canola oil

  ⅓ cup or 73g

• Butter

  Unsalted

  2 tbsp or 28g

• Vanilla extract

  1 tsp or 4g

• Coconut water (liquid from coconuts)

  Nuts

  1 cup or 240g

• Egg white

  Raw, fresh eggs

  6 large or 198g

• Egg white

  Raw, fresh eggs

  3 large or 99g

• Cream of tartar

  Leavening agents

  ¼ tsp or 0.8g

• Sugar

  White, granulated sugar

  ½ cup or 100g

• Water

  Plain, clean water

  3 tbsp or 44g

• Salt

  Table

  ⅛ tsp or 0.8g

• Coconut meat

  Nuts, raw

  ½ cup, shredded or 40g

Directions

1. To prepare filling, combine raspberries, 1/3 cup sugar, 2 tablespoons water, and 1/8 teaspoon salt in a saucepan; bring to a boil. Cook over medium heat 5 minutes, stirring frequently until berries break down. Combine cornstarch and liqueur; stir with a whisk until smooth. Add cornstarch mixture to raspberry mixture, stirring with a whisk; return to a boil. Cook 1 minute or until very thick, stirring constantly. Spoon mixture into a bowl; cover and refrigerate until needed. Preheat oven to 350. To prepare cake, coat 3 (8-inch) round metal cake pans with baking spray, and line bottoms of pans with wax paper. Coat wax paper with baking spray; set prepared pans aside. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and salt in a bowl; stir with a whisk. Place 1 1/4 cups sugar, oil, butter, and vanilla in a large bowl. Beat with a mixer at medium speed for 5 minutes or until fluffy. Add coconut water; beat at low speed 1 minute or until combined. Add flour mixture; beat at low speed 1 minute or until well combined. Place 6 egg whites in a large, clean bowl. Beat with a mixer at high speed until medium peaks form using clean, dry beaters. Add 1/4 cup sugar, 1 tablespoon at a time; beat 1 minute. Stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Divide batter evenly among prepared pans. Bake at 350 for 19 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire rack. To prepare frosting, place 3 egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until medium peaks form using clean, dry beaters. Combine 1/2 cup sugar, 3 tablespoons water, and 1/8 teaspoon salt in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 250. With mixer on low speed, pour hot sugar syrup in a thin stream down the side of mixing bowl. Gradually increase speed to high; beat 3 minutes or until thick and cool. To assemble cake, place 1 cake layer on a serving plate; spread with half of filling (about 1 cup), leaving a 1/2-inch border. Top with another cake layer, and spread with remaining filling, leaving a 1/2-inch border. Top with remaining cake layer. Spread frosting over top and sides of cake. Gently press coconut flakes into sides of cake.
2. (source: https://www.myrecipes.com/recipe/coconut-cake-raspberry-filling)

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