The site I got this recipe from had a great tip on applying buttercream to the slippery layer of raspberry preserves. Instead of trying to spread it on which would not work very well, she piped it on; it worked very well. I used my #12 decorating tip, but you could use a plastic bag with the tip cut off.
The site also mentioned that she needed to go back and make another 1/2 batch of frosting to get the coverage of frosting she wanted, apparently she is a frosting fiend. I choose not to make the extra frosting, for several reason and I had just enough to finish this cake. I will admit I was a little worried while assembling the cake that I would not have enough, but in the end I had just enough frosting. So if you choose to make this cake, which I highly recommend you do, you will have to decided how much frosting to make.
Raspberry Lemon Coconut Cake
Ingredients:
Lemon Cake
- 2 1/4 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk, room temperature
- 4 egg whites, room temperature
- 1 1/2 cups granulated sugar
- 2 teaspoons fine lemon zest
- 8 tablespoons unsalted butter, room temperature
- 1 1/2 teaspoons lemon juice, fresh
Lemon Buttercream
- 1 cup granulated sugar
- 4 egg whites
- 24 tablespoons unsalted butter, room temperature
- 1/4 cup + 2 tablespoons lemon juice, fresh
- 1 teaspoon vanilla extract
Other Ingredients
- 3/4 cup raspberry preserves, seeds strained out
- 1 1/2 cups sweetened shredded coconut
Cooking Directions
Lemon Cake
- Place oven rack in the lower third of oven and preheat to 350 degrees. Coat two 8 inch round cake pans with butter and line the bottoms with a parchment paper circle.
- In a large bowl, sift the cake flour, baking powder and salt together. Set aside.
- In a medium bowl, combine the buttermilk and egg whites. Set aside.
- In the bowl of a stand mixer, combine the sugar and lemon zest. Mix on medium speed for a few minutes until fragrant.
- Add in the butter and cream together for 4-5 minutes until the mixture is light and fluffy. Mix in the lemon juice.
- Reduce mixer speed to low and add in a third of the flour mixture.
- Once moistened, increase speed to medium and mix until incorporated.
- Reduce mixer speed to low and add in half of the milk mixture.
- Increase speed to medium and mix until milk mixture is incorporated and batter looks uniform.
- Repeat with the remaining flour mixture and milk mixture ending with flour mixture.
- Continue mixing on medium speed for about 2 minutes to make sure the batter is lump free and well aerated.
- Evenly divide the batter between the two prepared pans and bake for 30 to 35 minutes or until an inserted toothpick comes out clean.
- When cakes are done place on a cooling rack and cool for about 5 minutes in the pan.
- Run a knife between the cake and the pan to help release the cake. Remove the cakes from the pan and cool right side up, on cooling rack, until room temperature.
Lemon Buttercream
- Combine the egg whites and sugar in a bowl over a saucepan of simmering water, over medium heat, whisking constantly, until the sugar is completely dissolved and the mixture reaches 160 degrees on a thermometer. Test to make sure the sugar is dissolved by rubbing a small amount between your fingers. If it is completely smooth, it is done. If it feels gritty continue cooking and whisking (will take about 5 minutes).
- Pour mixture into the clean bowl of a stand mixture. Using a whisk attachment, whip on high speed until room temperature and the mixture creates stiff peaks and is nice and glossy (will take about 10 minutes).
- Turn the mixer down to medium speed, add butter 1 tablespoon at a time, making sure it is completely incorporated before add more butter.
- After adding all of the butter turn the mixer back to high speed until the mixture comes together (will take about 5 minutes). The mixture will looked curdled at some point, that's okay it will come together into a nice smooth buttercream, just keep mixing.
- Switch to the paddle attachment of the stand mixture and on medium speed slowly add in lemon juice and then vanilla, mixing until fully incorporated and nice and smooth.
Cake Assembly
- Divide the two cakes in half to make four. Place one of the bottom layers onto a cake plate or serving plate.
- Spread 1/4 cup raspberry preserves onto the cake layer. Starting in the middle, pipe the frosting on top of the preserves in a tight coil, going around and around until you reach the edge of the cake. Top with the second layer of the cake and repeat this process two more times.
- Place the last layer on top and crumb coat the entire cake with a thin coat of buttercream, you just want to seal in the crumbs. Place the cake in the refrigerator until the buttercream is firm.
- Frost the cake with the remaining buttercream, smoothing out until it is level and smooth.
- Sprinkle the coconut onto the top of the cake and gently press the coconut onto the sides of the cake.
Adapted from Not So Humble Pie.
