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Blackberry Toasted Coconut Cake

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Tender toasted coconut almond cake layers, blackberry filling, coconut buttercream, and an ombre toasted coconut layer on the outside.
Course Dessert

Ingredients

Toasted Coconut Cake

  • 4 egg whites room temperature
  • 3/4 cup buttermilk room temperature
  • 2/3 cup sour cream room temperature
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1 teaspoon coconut emulsion
  • 1/2 cup shredded coconut, toasted
  • 1 box white cake mix Duncan Hines is what I always use. But Betty Crocker, Pillsbury, etc, should be similar.

Blackberry Filling

  • 6 oz fresh blackberries
  • 1/2 cup sugar
  • 1 Tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 2 Tablespoons water

Coconut Almond Buttercream

  • 1 1/2 cup unsalted butter sit out at room temp for 10 minutes
  • 1 pinch salt
  • 1 Tablespoon vanilla
  • 1 Tablespoon coconut emulsion
  • 1/2 teaspoon almond extract
  • 1/4 cup heavy cream add more if needed to thin consistency
  • 6-8 cups sifted powdered sugar

Ombre Toasted Coconut (see directions in recipe post)

Instructions

Toasted Coconut Cake

  • Preheat oven to 325 degrees convect bake, or 350 traditional bake. Prep cake rounds (either three 6" cake pans, two 8" cake pans, or 24 cupcakes) with a swipe of shortening and dust of flour. Set aside.
  • In a large bowl with a whisk (no need for a stand mixer for this step), whisk together all the ingredients except for the cake mix until thoroughly combined. Sift in the cake mix and gently fold in the dry ingredients into the wet. Don't overmix! Split batter between prepared cake pans or cupcakes and bake for 25-27 minutes for cakes, and 12 minutes for cupcakes. Remove from the oven, let cool for 3 minutes, then remove from cake pan to cool on a wire rack. Carefully slice cake rounds in half to create more cake rounds (as shown in photo). Wrap in plastic wrap twice and freeze for easier stacking/assembly.

Blackberry Filling

  • In a small saucepan, stir together the blackberries, sugar, and lemon juice over medium high heat until blackberries have reduced into a sauce and are beginning to thicken, about 5-10 minutes. Strain if desired, or use an immersion blender to puree, then add back onto the heat for the slurry.
  • Create the slurry on the side in a small cup with the cornstarch and water until all the cornstarch is incorporated. Add to the blackberry sauce mixture and stir until it thickens. Add to a container with a tight fitting lid and let sit overnight to set up & thicken.

Coconut Buttercream

  • In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter until it's light and fluffy.
  • Add in the salt, extracts & emulsions, and heavy cream and whip up to combine.
  • Slowly add in the powdered sugar, about a half cup at a time, until you've reached your desired consistency. Add in more heavy cream if needed.
  • Turn the mixer up to high speed for about 2 minutes to thicken and lighten buttercream.

Assembly

  • Stack each cake layer, adding on layer of buttercream and a dam around the rim to keep the filling inside, crumb coat, then freeze for 5 minutes.
  • Add on final layer of buttercream, then layer on the ombre toasted coconut (directions for the ombre toasted coconut in post) with the darker toasted coconut on the bottom and lighter on top.
  • Enjoy!