Raspberry Zinger Cake Recipe

• servings: 20 servings
• active time: 15 minutes
• total time: 55 minutes

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

Directions

Preheat oven to 350 degrees F. Grease and flour a 13x9 baking dish, or use baking spray. Set it aside.

In a large mixing bowl, beat butter with granulated sugar for several minutes, until butter turns pale in color. Add in eggs, egg whites, and vanilla extract. Beat an additional 2-3 minutes, scraping down the sides of the bowl as needed.

Add in cake flour, salt, and baking powder, Mix just until combined.

Add buttermilk. Beat for a minute or two until fully blended. Pour batter into baking dish.

Bake for 40-44 minutes, or until a toothpick inserted into the center comes out with just crumbs. Poke about 20 holes in the top of the warm cake with the back of a wooden spoon. Spread the raspberry preserves over the top while the cake was still warm.

In a mixing bowl, beat marshmallow fluff with butter for 3 minutes. Add in vanilla and powdered sugar and beat for about 3 minutes. Frosting with be thick, almost like a taffy texture. Drop onto the raspberry preserves and spread using an offset spatula or fingertips.

In a bowl, add coconut and gel food coloring. Mix with a fork until all the coconut has been tinted. Add an additional drop or two to achieve desired color. Spread coconut over cake.

Nutrition

• Serving Size: 1 slice