Healthy Raspberry Coconut Cake - Healthy seasonal recipes

How to make this healthy coconut cake

Place a pan of water in the oven so the cake rises evenly and doesn't get too brown on the bottom — Prep the oven with a skillet of water so the cake layers bake evenly and don’t get too brown on the bottom

whisk the dry ingredients — Prep the oven with a skillet of water so the cake layers bake evenly and don’t get too brown on the bottom

Step 1: Preheat oven and prepare cake pans

Arrange an oven rack in the center of the oven. Place a second rack underneath. Place a roasting pan with water on the lower rack. Preheat oven to 350 degrees F. Coat 2 9-inch deep cake pans with cooking spray. Line with rounds of parchment (see tip*.)

Step 2: Whisk together dry ingredients

Whisk together the cake flour, whole wheat flour, baking powder, and salt in a medium bowl and set aside.

the beaten whites and Weinstein — Whipped egg whites

after adding the yogurt — Whipped egg whites

Step 3: Beat the egg whites until stiff

Using a stand mixer or hand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until medium-soft peaks form, about 1 minute. Transfer the egg whites to a medium-sized bowl.

Step 4: Beat the butter

Switch to the paddle attachment. Place butter and 1¼ cup sugar in bowl and beat over medium-high heat until creamy, about 1½ minutes. Add yolks one at a time while stirring. Scrape down the sides and keep beating until they look very light and fluffy. Gradually beat in 1 cup of Greek yogurt. Scratch the sides again. Beat in the vanilla and coconut extract.

the batter after the flour mixture is mixed into the butter-sugar mixture by hand — The batter after the flour mixture is hand mixed into the butter and sugar mixture (don’t mix too much)

the batter as soon as the egg whites have just been folded in — The batter after the flour mixture is hand mixed into the butter and sugar mixture (don’t mix too much)

Step 5: Add flour mixture to butter

Turn off the engine and add the flour mixture. Fold in by hand with a rubber spatula. Don’t overwork.

Step 6: Fold in the beaten egg whites

Beat in the egg whites until there are no more white streaks.

Divide the batter into the prepared molds — Divide the batter into the prepared 9-inch round cake pans

the finished layers on the cooling rack in the cake pans — Divide the batter into the prepared 9-inch round cake pans

Step 7: Spread batter in pans

Pour the batter into the prepared molds and divide. Place the cake tins in the oven on the middle shelf.

Step 8: Bake the Cake – Test for doneness

Bake until puffed up and beginning to turn lightly golden around the edges. The top should spring back to a light touch after 22 to 28 minutes. Test the center of the cakes with a toothpick. It should come out clean. Let the cakes cool in their molds on a cooling rack for at least 15 minutes. Run a knife along the edges. before inverting onto the chiller rack to cool completely.

the frosting mixture before adding the Greek yogurt — The frosting with the added butter before adding the Greek yogurt

the frosting with the added Greek yogurt — The frosting with the added butter before adding the Greek yogurt

Step 9: Make the frosting

In a mixing bowl, beat Neufchatel on medium speed until soft and smooth. Add butter, two tablespoons at a time, beating constantly. Add ½ cup coconut sugar, increase speed to medium-high and beat, scraping sides once, until sugar is dissolved in butter mixture and very fluffy, 3 minutes. Taste a small amount to make sure the sugar is no longer gritty. Scrape down the sides and beat in 3 tablespoons Greek yogurt and 1 teaspoon vanilla extract. If the frosting is very fluffy, refrigerate and stir once or twice until slightly stiff, 20 to 40 minutes.

Cut the layers in half crosswise into 1/2-inch thick cake layers

Spread raspberry jam between each cake layer — Cut the layers in half crosswise into 1/2-inch thick cake layers

Step 10: Assemble the Healthy Coconut Cake

Remove rounds of parchment from cake. Using a sharp serrated knife, cut each layer in half (this should make 4 layers total). Place small sheets of parchment on a platter, touching each other in the middle to protect the platter from frost. Place the first cake base, cut side up, on the center of the seams. Spread ¼ cup raspberry jam directly onto first layer. Top with two more layers of cake and jam. Cover with the fourth layer of cake. Spread the icing over the top and sides of the cake.

Pack the coconut onto the icing on the sides and top of the cake — Dab coconut on the outside of the cake and press into the frosting to help it stick

Top with fresh raspberries — Dab coconut on the outside of the cake and press into the frosting to help it stick

Step 11: Top with coconut and raspberries and chill

Dab coconut all over the cake. Refrigerate the cake for 40 minutes to 1 hour to set the frosting if needed. Decorate the cake with fresh raspberries before serving.

a slice of cake on a plate with the cake in the background on a cake stand

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