In this cooking HowTo video Ellen Pruden features a delicious exotic and fruity cake. Watch as she demonstrates how to make a coconut raspberry cake using heart healthy canola oil.
Ingredients for coconut raspberry cake:
1 (18 oz) pkg white cake mix
1/3 cup canola oil
1 cup water
3 eggs
1/3 cup tropical coconut rum
1 tsp coconut extract
1/2 cup flaked coconut
1 - 1 1/2 cup raspberry jam
Directions:
Preheat oven to 350 F (180 C). Canola oil spray 2 - 9 inch(23 cm) layer pans.
Combine cake mix, canola oil, water, eggs, tropical coconut rum and coconut extract in a large bowl. Beat on medium speed for 2 minutes. Pour into layer pans. Bake for 25 minutes or until tester comes out clean. Cook 10 minutes on wire rack. Remove cakes from cake pans, carefully remove waxed paper and cool cakes completely on wire racks.
Frosting
Ingredients:
1 1/2 cup sugar
1/3 cup cold water
2 egg whites
1/4 tsp cream of tartar
1 tsp coconut extract
2 cup flaked coconut
Directions:
In the top of a double boiler combine sugar, water, egg whites and cream of tartar. Beat with mixer on low speed for 30 seconds. Place over boiling water (upper pan should not touch water). A metal bowl placed over a saucepan with simmering water works well. Cook, beating constantly with the mixer on high speed, about 7 minutes until frosting forms stiff peaks. Remove from heat. Add coconut extract. Beat 2 to 3 minutes more or until frosting meets spreading consistency.
Serving Instructions:
Place one cake layer on serving platter. Spread with raspberry jam. Set second layer on top of first layer. Spread top and sides of cake with frosting. Press coconut flakes over top and sides of cake. Store cake in refrigerator.
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