Coconut Cake with Raspberry Filling

Made this cake for Christmas. Wanted a festive cake that could actually be eaten after a big dinner. This was a perfect alternative to some 1,000 calorie/slice cakes I found similar recipes for. It was quite flavorful and relatively easy to make - especially since I cheated a little and used canned fluffy white frosting. As noted, the coconut flour is just enough to give some flavor without that being the dominant flavor. Will definitely make again.

This cake is wonderful. I had my doubts about the cake before I baked it because the batter became very very thick and started to seem chunky-I almost threw it out it looked so awful...but I went ahead and baked it and was pleasantly surprised at how well it turned out. I didnt have coconut water so I used lite coconut milk instead and I didnt want a 3 layer cake so I made the cake in 2- 9 inch pans and used the leftover batter to make several muffins in a jumbo muffin pan. I cant speak on the icing or filling yet as I have only tasted the cakes but Im sure the cakes would be great with any icing you wanted to use. I plan to make my filling with blackberries instead.

I made this cake for my mother-in-law and you'll absolutely love it if you appreciate a light and moist cake.