Vanilla Cake with Raspberries and Coconut Frosting

Name: Vanilla Cake with Raspberries and Coconut Frosting
Prep time: 80 min
Cook time: 40 min
Yield: 8
Cuisine: Internacional
Ingredients: 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

Superama

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

Published: 02-05-2017

Preparation

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