Name: Raspberry Zinger Cake Recipe
Prep time: 20 min
Cook time: 44 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3/4 cup unsalted butter, softened to room temperature; 1 3/4 cup granulated sugar; 3 large eggs; 2 large egg whites; 1 Tablespoon pure vanilla extract; 2 1/2 cups cake flour; 1/2 teaspoon kosher salt; 1 Tablespoon baking powder; 3/4 cup buttermilk; 1 3/4 cup Raspberry preserves; 7 ounce Marshmallow Fluff; 1/2 cup unsalted butter, softened to room temperature; 1 teaspoon pure vanilla extract; 3 cups powdered sugar; 3 cups shredded sweetened coconut; 4 drops neon pink gel food coloring

Ingredients

3/4 cup unsalted butter, softened to room temperature

1 3/4 cup granulated sugar

3 large eggs

2 large egg whites

1 tablespoon pure vanilla extract

2 1/2 cups cake flour

1/2 teaspoon kosher salt

1 tablespoon baking powder

3/4 cup buttermilk

1 3/4 cup raspberry preserves

7 ounces Marshmallow Fluff

1/2 cup unsalted butter, softened to room temperature

1 teaspoon pure vanilla extract

3 cups powdered sugar

3 cups shredded sweetened coconut

4 drops neon pink gel food coloring

Instructions

Step 1: Preheat your oven to 350 degrees F. Grease and flour a 13×9-inch baking dish or use baking spray, then set it aside.

Step 2: In a large mixing bowl, beat the 3/4 cup softened butter with granulated sugar for several minutes until the mixture turns pale. Add the eggs, egg whites, and 1 tablespoon vanilla extract, then beat for 2-3 more minutes, scraping down the sides as needed.

Step 3: Add cake flour, kosher salt, and baking powder to the bowl. Mix just until combined to avoid overworking the batter.

Step 4: Pour in the buttermilk and beat for another 1-2 minutes until fully blended. Pour the batter into the prepared baking dish.

Step 5: Bake the cake for 40-44 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. While the cake is still warm, poke about 20 holes in the top using the back of a wooden spoon and spread the raspberry preserves evenly over it.

Step 6: In a mixing bowl, beat the Marshmallow Fluff with 1/2 cup softened butter for 3 minutes until smooth. Add 1 teaspoon vanilla extract and powdered sugar, then beat for about 3 more minutes. The frosting should be thick and taffy-like in texture.

Step 7: Drop spoonfuls of the marshmallow frosting onto the raspberry layer and spread it evenly using an offset spatula or your fingertips.

Step 8: Place the shredded coconut in a bowl and add the neon pink gel food coloring. Mix with a fork until all the coconut is tinted. Add additional drops if you want a brighter color. Finally, spread the tinted coconut over the frosting to cover the cake completely.

Tips & Variations

For a tangier flavor, substitute half of the raspberry preserves with fresh raspberries mixed with a little sugar.

If you prefer less sweetness, reduce the powdered sugar in the frosting by 1/2 cup.

Use any gel food coloring to customize the coconut to your desired color for different occasions.

Make sure to poke holes gently so you don’t break the cake apart but allow the preserves to soak in.

FAQs

Can I use regular flour instead of cake flour?

You can substitute all-purpose flour for cake flour by removing 2 tablespoons of flour per cup and replacing it with 2 tablespoons cornstarch. This will help maintain a tender crumb.

Is there a way to make this cake dairy-free?

Yes, substitute the butter with a dairy-free margarine and use a plant-based milk with 1 tablespoon vinegar as a buttermilk alternative. Ensure your marshmallow fluff is also dairy-free.