I use to eat coconut cakes at my Grandma’s house growing up amongst some other amazing cakes she made like red velvet, german chocolate, and chocolate cake with pecans. So, I figured I would tantalize my taste buds and make a Raspberry Lemon Coconut Cake for a twist on just plain coconut cake. This is my jazzed up rendition of my Grandmothers cake and I must say its the bomb.com!
Duncan Hines Lemon Supreme Cake Mix
4 Large Eggs
1 1/3 Cups of Milk
1/3 Cup of Butter
1 tsp of Vanilla
1/2 Cup of Raspberry Seedless Jam (You can add more if you desire)
1/2 Cup of Coconut
1 Package of Raspberries
Lemon ButterCream Icing
1 Cup of Sugar
4 Large Egg Whites
3 Stucks of Unsalted Butter (room temperature)
1/4 Cup of Fresh Squeezed Lemon Juice
1 tsp of Pure Vanilla Extract
Pre-heat your oven to 350 degrees. Follow the Directions on your Duncan Hines Lemon Supreme Cake mix box. The only difference is you will be substituting water for milk, butter for oil, and 4 eggs instead of 3 eggs. Mix ingredients according to the box directions. Spray your round cake pans with pam and line with parchment paper. You will need to cut your parchment paper in a circle to fit into your round cake pan. Evenly pour your cake batter into your pans and bake for 20-25 minutes according to the box directions. You will want to stick a toothpick in the center of the cake and if it comes out clean upon removing it then your cake is ready to remove from the oven. Allow, your cakes to cool while preparing your lemon buttercream icing.
To prepare the Lemon Buttercream icing you should combine the sugar and egg whites over a double boiler whisking until the ingredients are blended and sugar is melted. You can create a double boiler by placing a bowl on top of a pot with boiling water on the stove top. Make sure you are whisking constantly and when the sugar is melted remove from stove and whisk until you have a glossy meringue. Pour into your bowl with hand mixer or stand mixer beating for a few minutes. Then add your butter one stick at a time beating for a total of 8-10 minutes. It will appear lumpy but don’t fret it will soon pass this lumpy phase and become a velvety texture. Once its smooth and and the texture of buttercream icing stir in your lemon juice and vanilla and you are ready to frost.
Take your bottom layer of cake that’s cooled and spread your raspberry jam on. Next, put some of your lemon buttercream icing into your piping bag and pipe your icing in circles starting in the center until you have covered the raspberry jam. Add your top layer of cake and spread on your remaining icing (until smooth all sides), sprinkle with coconut, and line with raspberries. WOWZERS its RICH & DECADENT!
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Keep it Fun, Keep it Simple, & Keep it Spicy!
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Thanks Bitches! XO