Coconut Raspberry Pilsner Cake. Simple and delicious one-bowl cake with AMAZING frosting!
Cake is the cornerstone of our society. Wait, it’s not? Freedom and democracy are? Ok, fine. But can cake be second? We all disagree on a lot these days, but we all agree that cake is one of the most superior foods on the planet. It’s why we eat it when celebrate surviving another year on the planet, or when we celebrate finding our person and have a ceremony to let everyone know we found our forever person so we are going to eat cake and be happy. Right?
If not, I’ve been doing life wrong for a long time. Cake has been present at all the celebrations worth remembering in my life, far before beer joined the party. Beer can be late, we’ll let it slide.
Coconut feels like spring. It feels like we’re willing the weather to warm up, forgetting that soon it will be too hot to handle and we’ll curse the sky and drink all the session beer we can get our hands on. But right now we eat cake and curse the rain and hope for sun and tank tops.
Coconut screams sun and tank tops. This cake was exactly how I like it, moist without being dense, airy enough but not overly light. I’ve learned to love coconut flakes after years of swearing I hated them because I found out that GOOD flakes are very different from what seems like uninformed white shredded cardboard that comes in clear and blue plastic bags in the grocery store (stop buying that, it’s gross). Now, with a little help from Panang I love coconut everything.
Especially this Raspberry Beer Tank Tops and Sun cake. It’s also the perfect size for a small gathering, for those times when you just need to feed 6 people without having a half eaten cake taunting you from the fridge.
Coconut Raspberry Pilsner Cake
For the cake:
- 2 cups (240g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup (200g) granulated sugar
- ½ cup (38g) unsweetened coconut flakes (I used Bob’s Red Mill)
- 3/4 cup (183g) coconut milk (from shaken can)
- ½ cup (4oz) pilsner
- 2 large eggs
- 2 tablespoons (30g) vegetable oil
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
For the frosting:
- 8 oz cream cheese room temperature
- 1 cup (230g) heavy cream
- 1 teaspoon vanilla extract
- 1 cup (125g) powdered sugar
- 6 oz raspberries
- Toasted coconut for garnish optional
- Preheat the oven to 350°F.
- Add the flour, salt, baking powder, sugar, and coconut flakes to a bowl, stir to combine.
- Add the coconut milk, pilsner, eggs, oil, vanilla, and coconut extracts. Whisk together until just combined.
- Spray a 9x5 inch loaf pan with cooking spray, add the batter. Bake for 60 minutes or until the top has started to brown and the cake springs back when lightly touched.
- Allow to cool to room temperature before removing from the pan.
- Add the cream cheese to the bowl of a stand mixer fitted with a whisk attachment. Beat until light and fluffy, scraping the sides several times to make sure all cream cheese is mixed.
- Add the heavy cream and vanilla extract. Starting on a low speed and building up speed to medium-high, beat until the cream and cream cheese are well combined, light and fluffy. Add the powdered sugar, stir to combine.
- Cut the cake in half horizontally to make two layers. Add half the frosting in an even layer on the cut side of one of the loaves. Top with raspberries.
- Add the other layer, cut side down. Top with remaining frosting. Sprinkle with toasted coconut flakes.