Coconut Cake with Raspberry Filling from Cooking Light Recipe

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Coconut Cake with Raspberry Filling from Cooking Light
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Ingredients
23
Count
Nutrition
271
Calories
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Ingredients:

Directions:

  1. To prepare filling, combine raspberries, 1/3 cup sugar, 2 tablespoons water, & 1/8 teaspoon salt in a saucepan; bring to a boil. Cook over medium heat for 5 minutes, stirring frequently until berries break down. Combine cornstarch & liqueur; stir with a whisk; return to a boil. Cook 1 minute or until very thick, stirring constantly. Spoon mixture into a bowl; cover and refrigerate until needed.
  2. Preheat oven to 350 degrees.
  3. To prepare cake, coat 3 (8-inch) round metal cake pans with baking spray, and line bottoms of pans with wax paper. Coat wax paper with baking spray; set prepared pans aside.
  4. Weigh or lightly spoon flours, baking powder, and salt in a bowl; stir with a whisk. Place 1 1/4 cups sugar, oil, butter, and vanilla in a large bowl. Beat with a mixer at medium speed for 5 minutes, or until fluffy. Add coconut water, beat at low speed 1 minute, or until combined. Add flour mixture; beat at low speed 1 minutes or until well combined.
  5. Place 6 egg whites in a large, clean bowl. Beat with a mixer at high speed until peaks form, using clean, dry beaters. Add 1/4 cup sugar, 1 tablespoon at a time; beat 1 minute. Stir 1/4 of egg white mixture into batter; gently fold in remaining egg white mixture. Divide batter evenly among prepared pans. Bake at 350 degrees for 19 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans; cool completely on wire racks.
  6. To prepare frosting, place 3 egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until medium peaks form, using clean, dry beaters. Combine 1//2 cup sugar, 3 tablespoons water, & 1/8 teaspoon salt in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 250 degrees. With mixer on low speed, pour hot sugar syrup in a thin stream down the side of the mixing bowl. Gradually increase speed to high; beat 3 minutes or until thick and cool.
  7. To assemble cake, place 1 cake layer on a serving plate; spread with half of filling (about 1 cup), leaving a 1/2 border. Top with another cake layer, and spread with remaining filling, leaving a 1/2 border. Top with remaining cake layer. Spread frosting over top and sides of cake. Gently press cocnut flakes into sides of cake.
  8. CALORIES: 292 FAT: 8.4g (sat.3g, mono.3.4g, poly.1.5g) PROTEIN: 4.1g
  9. CARB: 49.9g FIBER: 3.6g CHOL: 4mg IRON: 1.4mg SODIUM: 209mg
  10. CALC: 4.3mg
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 271.01 Kcal (1135 kJ)
Calories from fat 92.02 Kcal
% Daily Value*
Total Fat 10.22g 16%
Cholesterol 3.82mg 1%
Sodium 165.57mg 7%
Potassium 227.8mg 5%
Total Carbs 41.38g 14%
Sugars 20.39g 82%
Dietary Fiber 3.54g 14%
Protein 4.6g 9%
Vitamin C 6mg 10%
Iron 2.2mg 12%
Calcium 42.5mg 4%
Amount Per 100 g
Calories 236.46 Kcal (990 kJ)
Calories from fat 80.29 Kcal
% Daily Value*
Total Fat 8.92g 16%
Cholesterol 3.33mg 1%
Sodium 144.47mg 7%
Potassium 198.76mg 5%
Total Carbs 36.1g 14%
Sugars 17.79g 82%
Dietary Fiber 3.09g 14%
Protein 4.01g 9%
Vitamin C 5.2mg 10%
Iron 1.9mg 12%
Calcium 37.1mg 4%

* 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
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Recipe Tags

Weightwatchers Points

  • 5.6
    Points
  • 7
    PointsPlus

Good Points

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

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