Coconut-raspberry confetti cake

Ingredients for 1 servings:

• 275 g flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 170 g butter, room temperature
• 300 g sugar
• 5 egg whites, size L, room temperature
• 120 g sour cream
• 2 tsp vanilla extract
• 240 ml coconut milk
• 80 g desiccated coconut
• 250 g butter, spreadable
• 450 g cream cheese
• 300 g powdered sugar
• 1 pinch of salt
• 2 tsp vanilla extract
• Coconut syrup, optional
• 250 g butter, spreadable
• 150 g powdered sugar
• 1 pinch of salt
• 1 tsp vanilla extract
• 500 g raspberries, frozen
• 1 tsp agar-agar
• Coconut milk and/or milk
• Desiccated coconut

Instructions

Working time approx. 1 hour; Rest time approx. 4 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 54 minutes

For the dough, first preheat the oven to 180 degrees Celsius (top/bottom heat). Cream the butter and sugar until light and fluffy, scrape down the sides, beat again, and then add the egg whites. Then add the sour cream and vanilla extract. Mix the dry ingredients well and sift. While mixing, add to the mixture and pour in the coconut milk. Use a spatula to fold in the coconut flakes. Butter two 20 cm springform pans and line the bottoms with baking paper. Fill the pans evenly and bake for about 35-40 minutes. For the cream cheese frosting, cream the butter on high for 5 minutes until light and fluffy. Meanwhile, wring out the cream cheese in a kitchen towel for up to 3 minutes and press out any excess water. Add the cream cheese to the butter and add the salt and vanilla extract. Mix everything together, scrape down the sides, and mix again. For the raspberry filling, puree the raspberries and sift the mixture into a saucepan to remove the seeds. Then stir the agar-agar into the cold raspberry mixture and bring to a boil. Line two baking tins (one size smaller than the one you are baking in) with plastic wrap and pour the hot mixture evenly into the tins and freeze. For the buttercream frosting, beat the butter on high for 5 minutes until light and fluffy, then sift in the powdered sugar and add the salt and vanilla extract. Mix everything, scrape down the sides and mix again. To finish, let the cake layers cool completely and then cut them in half to make four layers. Then place the bottom layer on a cake board and soak in coconut milk/milk. Pipe some cream cheese frosting around the cake layer like a sausage and spread more frosting in the center. Place a frozen raspberry slab in the middle and top with the next layer. Repeat the soaking and frosting process, but this time only add desiccated coconut to the center. Place another raspberry slab in the next layer and top with the last layer. Then freeze the cake for 10 minutes and then spread the remaining cream cheese frosting around the cake to collect any excess crumbs. Freeze the whole thing for another 15 minutes, then cover with buttercream frosting. Optional: Color a small portion of the frosting for decoration. Sprinkle the confetti sprinkles on and around the cake as desired. Tip: Refrigerate until ready to serve, but remove from the refrigerator 1 hour before cutting. This ensures the frosting is nice and creamy and not too hard. After cutting, line the cut surface with plastic wrap to prevent the cake from drying out. The cake can be refrigerated for up to 3 days or frozen for up to 6 months. You can also find the recipe here: https://www.lillyscupcakery.de/kokos-himbeer-konfettitorte?rq=kokos