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Name: Coconut Raspberry Layer Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 3 ts Baking Powder; 1 ts Vanilla extract; 7 oz Sweetened shredded coconut; 2 ts Finely-grated lemon zest; 2 1/4 c Cake flour; 1/2 ts Salt; 1 1/2 c Sugar; 1 c Sugar; 1 1/4 c milk; 8 tb Unsalted butter; softened; 1/2 ts Lemon extract; 1/2 c Egg whites -; (abt 4 large; 2 1/2 Sticks Unsalted butter;; 1/2 c Seedless raspberry preserves; 1/4 c Strained lemon juice; 1/2 c Egg whites

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INGREDIENTS

=== WHITE CAKE ===
3 ts Baking Powder
1 ts Vanilla extract
7 oz Sweetened shredded coconut
2 ts Finely-grated lemon zest
2 1/4 c Cake flour
1/2 ts Salt
1 1/2 c Sugar
1 c Sugar
1 1/4 c milk
8 tb Unsalted butter; softened
1/2 ts Lemon extract
1/2 c Egg whites -; (abt 4 large
2 1/2 Sticks Unsalted butter;
=== ASSEMBLY ===
=== LEMON BUTTERCREAM ===
1/2 c Seedless raspberry preserves
; (1 bag)
1/4 c Strained lemon juice
1/2 c Egg whites

INSTRUCTIONS

Butter and line with buttered parchment or waxed paper two 9-inch round pans, 1 1/2 to 2-inches deep. Set a rack at the middle level of the oven and preheat to 350 degrees. Sift the cake flour, baking powder and salt onto a piece of parchment or waxed paper and set aside. Use an electric mixer set at medium speed to beat the butter and sugar until light, about 3 minutes. Beat in the lemon zest, and extract. In a bowl, whisk together the egg whites and milk. Add a third of the flour mixture to the butter and sugar mixture and beat until smooth. Scrape down bowl and beaters. Beat in half the milk and egg white mixture until incorporated, then beat in another third of the flour mixture. Scrape bowl and beaters. Beat in remaining liquid until absorbed, followed by remaining flour mixture. Scrape well after each addition. Divide batter between prepared pans and smooth top evenly. Bake for about 30 to 35 minutes, until well risen and a toothpick inserted in the center emerges clean. Cool layers in pans for 5 minutes, then invert to racks to cool. Peel off paper. If prepared in advance, double wrap layers in plastic wrap and chill for up to several days or freeze. To make the buttercream, combine egg whites and sugar in the bowl of an electric mixer. Whisk over a pan of simmering water until egg whites are hot and sugar is dissolved. Whip by machine until cooled. Switch to paddle and beat in butter until smooth. Beat in lemon juice and vanilla. To assemble cake, cut each layer into two horizontal layers. Place first layer on a cardboard and spread with a third of the jam and a quarter of the buttercream. Place another layer on and repeat. Place another layer on and repeat again. Place the last layer on and spread the entire outside of the cake with the last quarter of the buttercream. Adhere the coconut all over the outside of the cake. This recipe yields ?? servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Nick Malgieri From the TV FOOD NETWORK - (Show # CL-9125 broadcast 05-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-14-1998 Recipe by: Nick Malgieri

NOTES

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Coconut Raspberry Layer Cake

=== WHITE CAKE ===
3 ts Baking Powder
1 ts Vanilla extract
7 oz Sweetened shredded coconut
2 ts Finely-grated lemon zest
2 1/4 c Cake flour
1/2 ts Salt
1 1/2 c Sugar
1 c Sugar
1 1/4 c milk
8 tb Unsalted butter; softened
1/2 ts Lemon extract
1/2 c Egg whites -; (abt 4 large
2 1/2 Sticks Unsalted butter;
 === ASSEMBLY ===
 === LEMON BUTTERCREAM ===
1/2 c Seedless raspberry preserves
 ; (1 bag)
1/4 c Strained lemon juice
1/2 c Egg whites

Butter and line with buttered parchment or waxed paper two 9-inch  round pans, 1 1/2 to 2-inches deep. Set a rack at the middle level of  the oven and preheat to 350 degrees. Sift the cake flour, baking  powder and salt onto a piece of parchment or waxed paper and set  aside. Use an electric mixer set at medium speed to beat the butter  and sugar until light, about 3 minutes. Beat in the lemon zest, and  extract. In a bowl, whisk together the egg whites and milk. Add a  third of the flour mixture to the butter and sugar mixture and beat  until smooth. Scrape down bowl and beaters. Beat in half the milk and  egg white mixture until incorporated, then beat in another third of  the flour mixture. Scrape bowl and beaters. Beat in remaining liquid  until absorbed, followed by remaining flour mixture. Scrape well  after each addition. Divide batter between prepared pans and smooth  top evenly. Bake for about 30 to 35 minutes, until well risen and a  toothpick inserted in the center emerges clean. Cool layers in pans  for 5 minutes, then invert to racks to cool. Peel off paper. If  prepared in advance, double wrap layers in plastic wrap and chill for  up to several days or freeze. To make the buttercream, combine egg  whites and sugar in the bowl of an electric mixer. Whisk over a pan  of simmering water until egg whites are hot and sugar is dissolved.  Whip by machine until cooled. Switch to paddle and beat in butter  until smooth. Beat in lemon juice and vanilla. To assemble cake, cut  each layer into two horizontal layers. Place first layer on a  cardboard and spread with a third of the jam and a quarter of the  buttercream. Place another layer on and repeat. Place another layer  on and repeat again. Place the last layer on and spread the entire  outside of the cake with the last quarter of the buttercream. Adhere  the coconut all over the outside of the cake. This recipe yields ??  servings.    Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Nick  Malgieri From the TV FOOD NETWORK - (Show # CL-9125 broadcast  05-08-1997) Downloaded from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    11-14-1998    Recipe by: Nick Malgieri

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Nutrition

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Serving Size: 1 Serving (3049g)
Recipe Makes: 1 servings

Calories: 11027
Calories from Fat: 599 (5%)

Amt Per Serving		% DV

	Total Fat 66.6g	89 %
	Saturated Fat 54.8g	274 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 4.6g
Cholesterol 6.1mg		2 %
Sodium 1846.2mg		64 %
Potassium 2226.6mg		59 %
Total Carbohydrate 2531.6g		745 %
	Dietary Fiber 40g	160 %
	Sugars, other 2491.6g
Protein 104.6g		149 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 11027

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