Coconut Cake with Raspberry Filling « Bake Me More

They have a photo of the cake that made me want to make this one.

Everything turned out perfectly. I made three layers and then just split one of them and put it together this way:
full cake layer, thin layer of buttercream topped with raspberry preserves and then a light sprinkling of coconut, split layer topped with buttercream, split layer topped with raspberry preserves and light sprinkling of coconut, full cake layer topped and frosted with butter cream and then sprinkling of coconut over top.

BTW, this is the buttercream frosting I learned to make when I lived in Utah. It is absolutely the best (and you must use real butter). It whips up light and isn't overly sweet tasting. It looks incredible. Can't wait to cut it tomorrow.

Where's the link?? That cake sounds amazing!! I was just going to do brunch but now I feel like making something extra. I need that recipe!!

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Member of the "Crazy 4 Collars Clique"

Want to see the menu of a raw fed dog? Check out my blog!

I think this is the cake recipe! YUM!!

Coconut Cake with Raspberry Filling « Bake Me More

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It's not a "quickie" recipe, and does make a lot of dishes

YUM!!! What I'd give for a slice of that right now!!!

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Betty and the Dallas crew


“Until one has loved an animal a part of one's soul remains unawakened.” A. France

I seem to have lost my directions to your house.

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Copper's Mom (always)
Gotcha 10/2004 - lost ya 10/2010

I think I can make that tomorrow! Excellent!

Quick question though and sorry if this sounds stupid: what is the difference between raspberry jam and raspberry preserves? I have neither. Could I just thaw some frozen raspberries and add some sugar?

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Member of the "Crazy 4 Collars Clique"

Want to see the menu of a raw fed dog? Check out my blog!

Jam has less whole fruit than preserves--more mushed up. I would not use just berries, unless they were fresh, frozen are very juicy and would soak the cake. Raspberry jam usually comes either seeded or seedless. I always buy seedless because raspberries just have so many seeds that you keep getting in your teeth. Oh, and the recipe sounds great. I have bookmarked it for later. I am making homemade ice cream for tomorrow.

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I think preserves leave in the seeds? not sure
As long as they aren't too watery once defrosted. otherwise, I would think you might need to cook the raspberries with the sugar. Another thought, if you spread a thin layer of buttercream below your raspberries, it will keep the moisture from seeping into the cake

I will save you some!