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White Lily

Chocolate Cake with Coconut and Raspberry Sauces

PREP TIME:

20 min

COOK TIME:

30 min

YIELD:

12 servings

INGREDIENTS:

CAKE 1 cup sugar
Pillsbury® Baking Spray with Flour 1/4 cup cornstarch
2 cups White Lily® Enriched Bleached All Purpose Flour 3 cups milk
2 cups sugar 3 tbsps. butter
1 tsp. baking soda 2 tsps. coconut extract
1/2 tsp. salt 1 tsp. vanilla extract
1 cup butter RASPBERRY SAUCE
1 cup water 1 cup Smucker's® Red Raspberry Preserves
1/3 cup unsweetened cocoa powder GARNISHES
2 large eggs lightly beaten Powdered sugar
1/2 cup buttermilk Fresh raspberries
1 1/2 tsps. vanilla extract Fresh mint leaves
COCONUT SAUCE

PREPARATION DIRECTIONS:

  1.  
    CAKE

  2. 1.
    HEAT oven to 350°F. Spray 15 x 10 x 1-inch baking pan with flour no-stick cooking spray.

  3. 2.
    COMBINE flour, sugar, baking soda and salt in large bowl.

  4. 3.
    COMBINE butter, water and cocoa powder in medium saucepan. Bring mixture just to boiling, stirring constantly. Remove from heat.

  5. 4.
    ADD cocoa mixture to dry ingredients; beat at low speed of electric mixer just until combined. Add eggs, buttermilk and vanilla; beat 1 minute at low speed (batter will be thin).

  6. 5.
    POUR batter into prepared pan. Bake 25 to 30 minutes or until toothpick inserted near center comes out clean. Cool.

  7.  
    COCONUT SAUCE

  8. 1.
    COMBINE sugar and cornstarch in medium saucepan. Gradually stir in milk. Cook over medium heat until thickened and bubbly, stirring constantly. Remove from heat. Blend in butter, coconut and vanilla extracts. Cool. Makes 3 cups.

  9.  
    RASPBERRY SAUCE

  10. 1.
    HEAT preserves in small saucepan. Strain preserves. Makes 3/4 cup.

  11.  
    ASSEMBLY

  12. 1.
    CUT out twelve rounds of cake, using a 3-inch round cutter. (Save excess cake for snacks.) Lightly dust tops of cake rounds with powdered sugar.

  13. 2.
    SPOON about 1/4 cup Coconut Sauce onto 12 serving plates. Place a cake round on top of sauce in center of plate.

  14. 3.
    SPOON 8 small rounds of Raspberry Sauce evenly around cake on top of Coconut Sauce. Draw the top of a wooden toothpick through each round of Raspberry Sauce to form a heart or other decorative shape. Place fresh raspberries and mint sprigs on top, if desired. Serve immediately.