I needed to use up some coconut filling that I’d made for a different recipe, but this cake was not the way to go because I still have a ton left haha. But it was delish and turned out well so I can’t be too sad about it.
One thing I would change: the frosting. This is a good old American vanilla buttercream. I’m not sure what possessed me to make it because I don’t actually like these kinds of buttercreams. They’re too heavy and sweet, I’m more of a whipped cream girl. It’s just personal preference, but I’d still recommend using a stabilized whipped cream or a European buttercream instead.
The cake is amaze-balls, both hubby and I agree on that. And I adore this coconut filling, it’s a fav of mine that I’ve used for other recipes as well.
Happy baking, friends. And happy Labor Day weekend!
Coconut Raspberry Mini Cake
- 1/4 cup butter, softened
- 2 Tbsp vegetable oil
- 3/4 cups granulated sugar
- 2 eggs, room temp.
- 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- pinch salt
- 2 Tbsp milk
- 2 Tbsp non-fat plain yogurt
- 1/2 tsp vanilla extract
- 1/2 can unsweetened coconut milk
- 1/4 cup + 2 Tbsp granulated sugar
- 1/2 Tbsp vanilla extract
- pinch kosher salt
- 2 egg yolks
- 1 Tbsp corn starch
- 1 Tbsp unsalted butter
- 1/2 cup sweetened coconut flakes
- fresh raspberries
- 3 cups powdered sugar
- 1 cup butter, room temp.
- 1 tsp vanilla extract
- 1-2 Tbsp heavy cream
For the cake:
Preheat oven to 350F. Grease and flour two mini spring form pans or mini cake pans.
Combine the flour, baking powder and salt in a small bowl. Set aside.
In a separate small bowl, whisk together the milk, yogurt and vanilla. Set aside.
Cream butter and shortening together. Add sugar in two additions and mix well. Then add the eggs one at a time, incorporating well after each.
Add your milk mixture and flour mixture alternately to the butter, ending with the dry. Stir the batter gently until combined.
Divide the batter between your two pans and bake for 25-30 minutes until a toothpick inserted comes out clean. Let cool for 5-10 minutes in the pan, then remove from pans and let cool the rest of the way on a wire rack.
For the coconut filling:
Combine coconut milk, sugar, salt and vanilla in a small saucepan. Place over medium heat.
While that is heating up, mix together the egg yolks and corn starch in a small mixing bowl. Once the coconut milk is hot, take about 1/4 cup and gradually pour it into the eggs while whisking vigorously. Then pour that back into the saucepan.
Turn up the heat to med-high and stir continuously for 3 minutes until the mixture is thick and bubbly. Then melt in the butter. Once melted, remove from heat and stir in your coconut flakes.
Place the cream into a shallow bowl to cool at room temperature. Once cooled enough, cover with saran wrap, pressing the wrap directly onto the surface of the cream, and place int he fridge for at least an hour.
For the Frosting:
Beat together the butter and sugar. Once they come together, beat for another 3 minutes. Add the vanilla and beat until incorporated. Then add 1 Tbsp heavy cream, using more if needed.
Use a serrated knife to slice both your cakes into two even layers. I believe I just used 3 layers and ate the rest 🙂
Pick a base for your cake and spread a layer of coconut filling, leaving a bit of room on the outside for it to spread when your top it with the other cake layers. Spread fresh raspberries over top of the coconut filling. Repeat, then top with your last cake layer.
Place a third of your frosting into a separate bowl to use for your crumb coat. Scoop a generous amount of that on the top of the cake and slowly start spreading it over the edges. Once the cake is covered, remove as much of the frosting as you can. That is your crumb coat.
Now use the same process to frost your cake with the rest of the buttercream. Et voila.