Description
This Raspberry Zinger Cake combines a moist, buttery vanilla cake with vibrant raspberry preserves and a fluffy marshmallow frosting. Topped with neon pink dyed shredded coconut, it offers a festive and colorful twist perfect for celebrations and sweet tooth cravings alike.
Ingredients
Scale
Cake
- 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
Filling
- 1 3/4 cup Raspberry preserves
Frosting
- 7 ounce Marshmallow Fluff
- 1/2 cup unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- 3 cups powdered sugar
Topping
- 3 cups shredded sweetened coconut
- 4 drops neon pink gel food coloring
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 13×9 inch baking dish or use baking spray to prevent sticking, then set it aside.
- Mix Wet Ingredients: In a large mixing bowl, beat the softened butter and granulated sugar together for several minutes until the mixture becomes pale and fluffy. Add in the eggs, egg whites, and vanilla extract, then continue beating for another 2-3 minutes, scraping down the sides to ensure even mixing.
- Combine Dry Ingredients: Add the cake flour, kosher salt, and baking powder to the bowl. Mix gently just until all ingredients are combined to avoid overmixing which can toughen the cake.
- Add Buttermilk: Pour in the buttermilk and beat the mixture for one to two minutes until fully blended and smooth. Then pour the batter evenly into the prepared baking dish.
- Bake the Cake: Bake in the preheated oven for 40 to 44 minutes, or until a toothpick inserted into the center comes out with only moist crumbs attached. Remove the cake from the oven.
- Apply Raspberry Preserves: While the cake is still warm, poke about 20 holes into the top using the back of a wooden spoon to allow the preserves to seep in. Spread the raspberry preserves evenly over the cake’s surface.
- Prepare Marshmallow Frosting: In a clean mixing bowl, beat the marshmallow fluff and softened butter together for about 3 minutes until well combined. Add the vanilla extract and powdered sugar, then beat for an additional 3 minutes until thick and taffy-like in texture.
- Frost the Cake: Drop spoonfuls of the marshmallow frosting onto the raspberry layer. Use an offset spatula or your fingertips to spread the frosting evenly over the top.
- Color the Coconut: Place the shredded sweetened coconut in a bowl and add the neon pink gel food coloring drops. Mix well with a fork until all coconut is uniformly tinted. Add more drops if a brighter color is desired.
- Top the Cake: Sprinkle the colored coconut evenly over the frosted cake to finish. Allow the cake to set briefly before serving.
Notes
- Ensure butter is at room temperature for easier creaming with sugar.
- Do not overmix the batter to keep the cake tender and light.
- You can substitute raspberry preserves with other berry flavors for variety.
- For a less sweet topping, try using unsweetened shredded coconut and adjusting the food coloring accordingly.
- Store leftover cake covered in the refrigerator to maintain freshness and frosting texture.
- Bring cake to room temperature before serving for best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 44 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
Keywords: Raspberry Cake, Marshmallow Frosting, Colorful Cake, Party Cake, Sweet Cake, Coconut Topping
