Raspberry Coconut Cake With Chocolate Icing

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 4 egg whites
• 2 tablespoons sugar
• 1 cup shortening, at room temperature
• 1 3/4 cups sugar
• 1 (15 ounce) can coconut milk
• 1 teaspoon vanilla extract
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup chocolate chips, plus
• 1/8 cup chocolate chips
• 3 tablespoons whipping cream
• 1 cup shortening, at room temperature
• 2 1/4 cups confectioners' sugar
• 1 1/2 cups seedless raspberry jam
• sweetened flaked coconut

Recipe

• 1 preheat oven to 350°f then grease and flour two 9" cake pans, set side.
• 2 in a very clean glass or metal bowl, beat the egg whites and the 2 tablespoons sugar, with an electric mixer, until stiff peaks have formed, set aside.
• 3 in a large mixing bowl, with an electric mixer, cream together the shortening and 1 3/4 cups sugar.
• 4 add the coconut milk and vanilla then beat until well combined.
• 5 sifted into the bowl the flour, baking powder, baking soda, and salt then beat until combined.
• 6 evenly spread the batter between the two pans then bake for 15-20 minutes in the preheated oven or until a toothpick comes out clean.
• 7 allow to cool in the pans for at least 10 minutes, then flip them out onto cooling racks to finish cooling.
• 8 meanwhile, in a small bowl, add the 1/4 cup chocolate chips and the whipping cream, melt in the microwave for 1 minute on 50% heat.
• 9 for the icing:.
• 10 add the 1/8 cup chocolate chips and stir until all have melted (it may take a minute or two).
• 11 in a medium bowl, with an electric mixer, beat the shortening for about 1 minute then add 1 cup of the confectioner's sugar.
• 12 add the chocolate to the shorten mixture and beat until combined then add the rest of the sugar (if it is too thick, just add more whipping cream).
• 13 to assemble the cake:.
• 14 cut the 2 cakes in half to make a top and bottom.
• 15 place the bottom of one of the cakes on a lazy susan or wherever you are going to want the cake to stay.
• 16 stir the raspberry jam the pour 1/3 of it unto the bottom layer then spread it out evenly and place the top of that cake on top.
• 17 spread another 1/3 of the jam on top of that layer then top with the bottom of the second cake.
• 18 spread on the last 1/3 of the jam on that lay and top with the top piece of the cake.
• 19 spread on the icing on the sides of the cake then the top.
• 20 pat the edges with the sweetened shredded coconut and then sprinkle the coconut on the top.
• 21 enjoy!