Avocado Lime Coconut Raspberry Cake Recipe
Looking for a unique and delicious cake? Your answer is the Avocado Lime Coconut Raspberry Cake! It's a tropical delight, blending lime and coconut flavors with the creamy goodness of ripe avocado.
Ingredients
cooking spray
- 2 1⁄4 cups sifted cake flour (sifted before measuring)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 ripe avocado, seeded, peeled, and pureed until smooth
- 2 tablespoons butter, at room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup low-fat buttermilk
KEY LIME BUTTERCREAM FROSTING
- 1⁄2 ripe avocado, seeded and peeled
- 3 tablespoons butter, at room temperature
- 2 tablespoons low-fat cream cheese
- 4 cups confectioners' sugar
- 1 teaspoon key lime zest
- 2 tablespoons key lime juice
- 1 teaspoon vanilla extract
- 1 tablespoon milk (or more)
- 1⁄2 cup raspberry jam, for filling
Instructions
- Start by preheating the oven to 325°F. Then, prepare two 8-inch cake pans by spraying them with baking spray and lining the bottoms with parchment paper. Set them aside.
- In a bowl, combine flour, baking powder, baking soda, and salt; then set it aside.
- In a stand mixer, combine avocado puree, butter, sugar. Add vanilla, eggs one by one, mix. Then slowly add buttermilk, followed by flour in 3 parts. Mix briefly. Increase speed, beat for 20 seconds. Avoid overmixing.
- Divide the batter evenly between the two prepared cake pans. Bake until the tops turn golden, and when you insert a wooden pick in the center, it comes out clean, which should take approximately 25 minutes. After baking, allow the cakes to cool in the pans on racks for 10 minutes before inverting them, removing the parchment paper, and letting them cool completely.
- After cooling the cakes, proceed to prepare the frosting.
- Mix avocado, butter, and cream cheese until smooth. Add sugar, lime juice, vanilla, and milk as needed for light, fluffy frosting. Beat on medium for 5 minutes. Adjust thickness with sugar or milk.
- Begin by positioning a cake on a plate, then evenly spread raspberry jam over it. Next, layer the second cake on top, and finish by generously covering the entire cake with buttercream.