Easter
Coconut Cake
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This decadent, airy coconut cake is perfect for any table.
Filled with a decadent raspberry sauce, this coconut cake is a worthy dessert for holidays, birthdays, and special Sunday dinners.
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For the Cake:
- Cake flour
- Baking powder
- Kosher salt
- Sweetened coconut
- Butter
- Granulated sugar
- Eggs
- Egg whites
- Coconut extract
- Vanilla extract
- Crème fraîche
INGREDIENTS:
Full Ingredients
INSTRUCTIONS:
Prepare the raspberry filling at least four hours in advance.
Step 1
Before the Batter:
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Preheat oven to 325°F.
Step 1
To Make the Batter with a Stand Mixer:
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Step 2
Take out three 8? round cake pans. Cut parchment circles for each cake pan and set aside.
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Step 3
Combine the flour, baking soda, and salt in a medium bowl.
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