Vanilla Cake with Raspberries and Coconut Frosting
Surprise mom and your loved ones this May 10th with a fluffy and soft vanilla cake. It is filled with fresh raspberries and a creamy, authentic frosting made with cream cheese and coconut, which we are sure you will love. A true contrast of flavors!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
- 200 grams butter, at room temperature
- 3/4 cups Great Value® granulated sugar
- 1/2 cups condensed milk
- 6 eggs
- 1 teaspoon vanilla essence
- 3/4 cups Great Value® wheat flour
- 1 teaspoon baking powder
- 3 Great Value® cream cheeses, 227g each
- 1/2 cups coconut cream
- 1 cup Great Value® icing sugar
- food coloring, pink
- food coloring, green
- 2 cups raspberries
Preparation
40 mins
40 mins
Low
- Preheat the oven to 180°C.
- For the cake, beat the butter with the sugar for about 3 minutes. Add the condensed milk, the eggs one by one, and the vanilla.
- Add the flour and baking powder and beat until combined. Pour the mixture into a previously greased and floured cake pan. Bake for about 40 minutes. Cool and unmold.
- For the frosting, cream the cream cheese with the coconut cream and gradually add the powdered sugar. Beat until you achieve a smooth frosting.
- Tint 3/4 of the frosting pink and 1/3 green. Set aside.
- Cut the vanilla cake in half and add a little pink frosting, arrange the raspberries, and place the other half of the cake on top.
- Cover the cake with more pink frosting and decorate with flowers, using the green frosting to mimic the leaves. Buy HERE
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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