Coconut Raspberry Cake

• 

  Cake

  • 1 (18 oz) pkg white cake mix (1 (515 g) pkg )
  • 1/3 cup canola oil (75 mL)
  • 1 cup water (250 mL)
  • 3 eggs (3 )
  • 1/3 cup tropical coconut rum (75 mL)
  • 1 tsp coconut extract (5 mL)
  • 1/2 cup flaked coconut (125 mL)
  • 1 - 1 1/2 cups raspberry jam, for filling (250 - 375 mL)

  Frosting

  • 1 1/2 cups sugar (375 mL)
  • 1/3 cup cold water (75 mL)
  • 2 egg whites (2 )
  • 1/4 tsp cream of tartar (1 mL)
  • 1 tsp coconut extract (5 mL)
  • 2 cups flaked coconut (500 mL)
• 

  Cake

  1. Preheat oven to 350°F (180°C). Canola oil spray 2 – 9 inch (23 cm) layer pans.
  2. 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.
  3. 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

  1. 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.
  2. Cook, beating constantly with the mixer on high speed, about 7 minutes until frosting forms stiff peaks. Remove from heat. Add coconut extract.
  3. Beat 2 to 3 minutes more or until frosting meets spreading consistency.

Nutritional Analysis

Serving Size

1 slice

Servings

16

Calories

414

Total Fat

16.3 g

Saturated Fat

9.9 g

Cholesterol

36 mg

Sodium

258 mg

Carbohydrates

63.7 g

Fiber

2.8 g

Sugars

46.2 g

Protein

4.1 g

Potassium

110 mg

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