coconut raspberry greek yogurt layer cake
This coconut covered layer cake with layers of raspberry jam topped with fresh raspberries is gonna knock your socks off! I made it with unrefined coconut sugar which gives it a rich caramel flavor you will love. And the best part is that I used fat free Greek Yogurt in the batter to make it healthier. It makes it so moist and satisfying! I could barely wait to share it with you.
I’ve been blogging since October of 2009, and not once have I shared a layer cake recipe. I’ve thought about it several times but never actually hunkered down and did it. After such a long time, its almost as if its awkward that I hadn’t shared a cake. Kinda like when you should know somebody’s name by now, and you don’t but after a certain point it would be really embarrassing to ask what their name is… Like that. So I knew it better be a very special occasion when I did finally make a layer cake for us!
This summer, I wanted to share one, but I have been waiting and waiting until today, July 29th because… today is my birthday! Yay getting old! And and ANNND way more exciting and way less depressing: my bloggy blog here just got a facial, and a pedicure and a pretty new haircut, and I thought, well heck, now is the time to bake a cake!
The last time the blog got a make-over was waaay back in February of 2013 (the dark ages in the webosphere) I was painfully aware of the fact that I needed to do it.
So birthday and re-design. Yep, that covers that. Let’s talk about how drool-worthy this cake recipe is, shall we?
First of all, I wanted to use coconut sugar in the cake instead of white sugar. Coconut sugar is made entirely from coconut and is less refined than other sugars. (A lot of folks on the paleo diet like to use it in place of refined white sugar.) It gives the cake a mellow caramel flavor, with hints of molasses. I love the way it tastes with the layers of raspberry jam in the center.
I also wanted to replace some of the fat in the cake by using non-fat Greek yogurt. I beat it into the batter and it really mixed in beautifully. The resulting moisture level in the cake was super nice.
I used a bit of whole-wheat pastry flour in place of white flour. And then I also lightened up the batter by beating the egg whites separately and folding them into the batter. Taking the time to do that helps to make the cake lighter just by adding air. Cool huh?
For the frosting, I made a light cream cheese frosting with a bit more Greek yogurt. One of the days I tested this, it was really hot out, so the frosting got a little soft. I fixed the problem by letting it set up in the fridge for a bit before spreading it on the cake.
The outside of the cake is packed with coconut (I used sweetened- but if you prefer unsweetened that is great too.) Then I just piled on fresh locally grown raspberries.
I hope you love it as much as we did, and you enjoy the new blog design my friends!
Do you ever get to the point where you should know somebody’s name, but it has gotten past the time that it is cool to ask?
Do you ever use coconut sugar or Greek yogurt in baking?
Let me know what you think of the new design. What is working for you and what could we improve?
This coconut covered layer cake with layers of raspberry jam topped with fresh raspberries is gonna knock your socks off!
For the cake
- ¾ cup cake flour
- ½ cup whole wheat pastry flour
- 1 tablespoon baking powder
- 4 eggs, yolks and whites separated
- ½ teaspoon salt
- 1 stick butter, softened
- 1 ¼ cup coconut sugar
- 1 cup non-fat Greek yogurt
- 1 tablespoon vanilla extract
For the Frosting
- 1 8-ounce package neufcatel cheese, softened
- 4 tablespoons unsalted butter, softened
- ½ cup coconut sugar
- 3 tablespoons Greek Yogurt
- 1 teaspoons vanilla extract
To Assemble and Decorate
- 1 ½ cups sweetened flaked coconut
- ¾ cup seedless raspberry jam, room temperature.
- 1 cup raspberries
- To Make Cake: Arrange one oven rack in the center of the oven. Set a second rack below it. Place a roasting pan with water on the lower rack. Preheat oven to 350 degrees F. Coat 2 9-inch deep cake pans with cooking spray. Line with parchment rounds (see tip*.)
- Whisk cake flour, whole- wheat pastry flour and baking powder in a medium bowl and set aside.
- Beat egg whites and salt with stand mixer or hand mixer with a whisk attachment until soft peaks form, about 1 minute. Transfer the whites to a medium bowl.
- Switch to paddle attachment. Add butter and 1 ¼ cup coconut sugar to the bowl and beat on medium high until creamed together, about 1 ½ minutes. Add yolks, while beating, one at a time. Scrape sides, and continue beating until very light and fluffy looking. Gradually beat in Greek yogurt. Scrape sides again. Beat in vanilla.
- Turn off motor, and add flour mixture. Fold in by hand with a rubber spatula. Fold in egg whites until no white streaks remain.
- Divide batter between the prepared pans. Set cake pans in the oven on the center rack. Bake until puffed and starting to turn lightly golden along the edges. The top should spring back when lightly touched, 22 to 28 minutes. Test center of the cakes with a toothpick. It should come out clean. Let cakes cool in their pans on a cooling rack at least 15 minutes before turning out onto the cooling rack to cool completely.
- To Make Frosting: Beat neufcatel in a mixing bowl on medium speed until soft and smooth. Add in butter, two tablespoons at a time, beating constantly. Add ½ cup coconut sugar, increase speed to medium-high, and beat, scraping sides once, until the sugar is dissolved in the butter mixture and it is very fluffy, 3 minutes. Taste a small amount to make sure that sugar is not grainy any more. Scrape sides and beat in 3 tablespoons Greek yogurt and 1 teaspoon vanilla extract. Refrigerate, stirring once or twice until slightly stiffened, 20 to 40 minutes.
- Assemble Cake: Using a sharp serrated knife, cut each layer in half (this should give you 4 layers total.) Lay small sheets of parchment on a platter touching in the middle to protect the platter from frosting. Set first cake layer, cut side up, on the center of the seams. Spread ¼ cup raspberry jam just on top of the first layer. Top with two more layers of cake and jam. Top with the fourth layer of cake. Spread the frosting all over the top and sides of the cake.
- Pat coconut all over the cake. Refrigerate cake 40 minutes to 1 hour to stiffen the frosting if necessary. Decorate the top of the cake with fresh raspberries before serving.
- Serving Size: 1/16th cake
- Calories: 239
- Sugar: 19 g
- Sodium: 217 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 8 g