Chocolate Cake with Raspberry & Coconut Filling Recipe

Posted by
Rate It!
Chocolate Cake with Raspberry & Coconut Filling
Add your photo!
Ingredients
24
Count
Nutrition
383
Calories
Total time
80
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Chocolate Layer Cake In a large bowl beat margarine at medium speed until creamy.
  2. Gradually add sugar and beat until fluffy.
  3. Add egg whites and whole egg one at a time and mix well.
  4. In a separate container combine buttermilk and water.
  5. In a small bowl combine flour, baking soda, salt, and cocoa powder, stir to mix.
  6. With mixer at medium speed add flour mixture alternating with buttermilk/water to the margarine mixture.
  7. Add vanilla extract and mix in well.
  8. Lightly coat 2 8-inch cake pans with vegetable spray and pour batter evenly into both pans.
  9. Bake at 350F for 22-25 minutes or until toothpick comes out clean.
  10. Cool in wire rack 10 minutes.
  11. Remove from pans and continue to cool.
  12. Raspberry Coconut Filling Empty jar of raspberry preserves in a medium meshed strainer.
  13. Using the back of a spoon press out the jelly and retain the seeds.
  14. Mix the jelly with the coconut, coconut extract, and orange rind.
  15. Add about 1-2 T of the seeds back into the jelly mixture.
  16. (this is optional if you don't care for seeds).
  17. When cake is completely cooled spread a layer of the filling just to about 1/2 from the cakes edge.
  18. Set aside remaining filling.
  19. Sprinkle a layer of coconut flakes on top of the filling.
  20. Add top layer of cake.
  21. Frosting (Use a large double boiler as this recipe makes 4 cups) Fill the bottom of the double boiler with water and set to boil.
  22. Combine the first 4 ingredients in the TOP of the double boiler.
  23. Beat with an electric hand mixer at medium speed just to blend ingredients.
  24. Place top over boiling water and beat constantly at high speed for about 9 minutes, or until stiff peaks form.
  25. Remove from heat.
  26. Add vanilla and coconut extracts and mix for 1 additional minute.
  27. It should be at a spreading consistency now, if not continue to beat.
  28. Spread over top of cake and lightly sprinkle with coconut flakes (lightly toasted is nice also).
  29. Mix enough of the coconut flakes with the remaining filling so that you can press to stick it to the side of cake.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 382.51 Kcal (1601 kJ)
Calories from fat 139.37 Kcal
% Daily Value*
Total Fat 15.49g 24%
Cholesterol 15.89mg 5%
Sodium 822.28mg 34%
Potassium 168.84mg 4%
Total Carbs 56.44g 19%
Sugars 26.83g 107%
Dietary Fiber 3.74g 15%
Protein 6.04g 12%
Vitamin C 0.7mg 1%
Iron 2mg 11%
Calcium 106.7mg 11%
Amount Per 100 g
Calories 272.29 Kcal (1140 kJ)
Calories from fat 99.21 Kcal
% Daily Value*
Total Fat 11.02g 24%
Cholesterol 11.31mg 5%
Sodium 585.33mg 34%
Potassium 120.19mg 4%
Total Carbs 40.18g 19%
Sugars 19.1g 107%
Dietary Fiber 2.66g 15%
Protein 4.3g 12%
Vitamin C 0.5mg 1%
Iron 1.5mg 11%
Calcium 75.9mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 8.2
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top