COCONUT CHIFFON CAKE WITH DOUBLE-BERRY FILLING AND VANILLA BUTTERCREAM
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Sift together the cake flour, baking powder, salt and 3/4 cup of the granulated sugar in a medium bowl. Whisk together the milk, vegetable oil, vanilla extract, coconut extract and 7 egg yolks in a large bowl until well combined. Add the dry ingredients to the wet ingredients and whisk until well combined and smooth. With an electric mixer, beat the 9 egg whites and the remaining 3/4 cup granulated sugar in another medium bowl until they reach stiff peaks. Fold the egg whites into the batter until combined and the batter is a uniform color.
- Pour the batter into two ungreased 8-inch round pans. Bake until the top springs back when lightly pressed, 25 to 40 minutes. Remove the cakes from the pan and cool on a cooling rack for 1 to 2 hours.
- For the filling: Combine the strawberries, raspberries, granulated sugar and lemon juice in a large saucepan over medium heat and bring to a simmer. Cook about 10 minutes. Add the cornstarch, whisking constantly to avoid lumps; cook, stirring, until thickened, 3 to 5 minutes. Cool completely. Transfer to a blender and puree.
- For the buttercream: Cream the butter and shortening with an electric mixer until smooth. Beat in the confectioners' sugar until completely incorporated. Stir in the vanilla and 1 tablespoon heavy cream and beat until smooth. Add the remaining tablespoon heavy cream if needed to reach a spreadable consistency.
- To assemble the cake: Once the cakes are cooled, level each with a bread knife or cake leveler. Using a pastry brush, generously apply double-berry filling to the top of one cake. Then combine 1/4 cup filling with 1 1/2 cups buttercream; mix thoroughly and spread this over the first filling layer. Place the second cake, leveled-side down, on top. Frost as desired with the remaining buttercream.
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Kitso Gaonyatswe
[email protected]Meh.
Aliseana Felton
[email protected]This cake was a labor of love, but it was worth it! The end result was a stunning and delicious cake that was the perfect centerpiece for my party. I highly recommend this recipe.
Elohor Okwena
[email protected]The cake was easy to make and turned out beautifully. The coconut flavor was subtle and the berries added a nice tartness. The buttercream was a bit too sweet for my taste, but overall it was a delicious cake.
Princess South
[email protected]This cake was a hit at my daughter's birthday party! The kids loved the colorful layers and the sweet filling. I'll definitely be making this again for future parties.
Doje Ali
[email protected]The cake was a bit too dense for my taste, but the filling and buttercream were delicious. I would recommend using a different cake recipe next time.
Bryan Hughes
[email protected]This recipe is a keeper! The cake was moist and flavorful, and the filling and buttercream were the perfect complement. I'll definitely be making this again and again.
Palesa rasekele Rasekele
[email protected]Not a fan of coconut, but this cake was surprisingly good. The texture was light and fluffy, and the filling and buttercream were delicious.
Muthin Roy
[email protected]This cake was absolutely divine! The coconut flavor was subtle and the berries added a pop of sweetness. The buttercream was the perfect finishing touch.
Ali Ajmal
[email protected]The cake was a bit dry, but the filling and buttercream were delicious. I think I'll try a different recipe next time.
Neo Koloi
[email protected]This recipe was easy to follow and the cake turned out beautifully. I loved the combination of coconut and berries. It was a perfect dessert for a summer party.
BLINK BLACHPINK
[email protected]The coconut chiffon cake was a bit too sweet for my taste, but the double berry filling and vanilla buttercream were perfect. I would recommend using less sugar in the cake batter next time.
Audrey Makayla
[email protected]I tried this recipe for my family's gathering, and it was a huge success! Everyone raved about the moist texture and the delicious filling. I'll definitely be making it again.
Stacy Bowman
[email protected]This coconut chiffon cake was a delightful treat! The texture was light and fluffy, and the flavor was perfectly balanced between sweet and tangy. The double berry filling and vanilla buttercream added a delicious touch of flavor and richness.