Recipe courtesy of Victoria Maya
Show: Cake Wars
Episode: Where's Waldo
Coconut Chiffon Cake with Double-Berry Filling and Vanilla Buttercream
3 hr 25 min
(includes cooling time)
45 min
10 servings
3 hr 25 min
(includes cooling time)
45 min
10 servings


  • 2 1/4 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 1/2 cups granulated sugar
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 7 large eggs, separated, plus 2 large egg whites, at room temperature
  • 16 ounces strawberries
  • 6 ounces raspberries 
  • 1/2 cup granulated sugar 
  • 2 tablespoons lemon juice 
  • 1 tablespoon cornstarch 
  • 4 sticks (2 cups) unsalted butter
  • 8 ounces vegetable shortening
  • 2 1/2 pounds confectioners' sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 to 2 tablespoons heavy cream


Special equipment: two 8-inch round pans

For the cake: Preheat the oven to 350 degrees F.

Sift together the cake flour, baking powder, salt and 3/4 cup of the granulated sugar in a medium bowl. Whisk together the milk, vegetable oil, vanilla extract, coconut extract and 7 egg yolks in a large bowl until well combined. Add the dry ingredients to the wet ingredients and whisk until well combined and smooth. With an electric mixer, beat the 9 egg whites and the remaining 3/4 cup granulated sugar in another medium bowl until they reach stiff peaks. Fold the egg whites into the batter until combined and the batter is a uniform color.

Pour the batter into two ungreased 8-inch round pans. Bake until the top springs back when lightly pressed, 25 to 40 minutes. Remove the cakes from the pan and cool on a cooling rack for 1 to 2 hours.

For the filling: Combine the strawberries, raspberries, granulated sugar and lemon juice in a large saucepan over medium heat and bring to a simmer. Cook about 10 minutes. Add the cornstarch, whisking constantly to avoid lumps; cook, stirring, until thickened, 3 to 5 minutes. Cool completely. Transfer to a blender and puree.

For the buttercream: Cream the butter and shortening with an electric mixer until smooth. Beat in the confectioners' sugar until completely incorporated. Stir in the vanilla and 1 tablespoon heavy cream and beat until smooth. Add the remaining tablespoon heavy cream if needed to reach a spreadable consistency.

To assemble the cake: Once the cakes are cooled, level each with a bread knife or cake leveler. Using a pastry brush, generously apply double-berry filling to the top of one cake. Then combine 1/4 cup filling with 1 1/2 cups buttercream; mix thoroughly and spread this over the first filling layer. Place the second cake, leveled-side down, on top. Frost as desired with the remaining buttercream.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Coconut Flan

Recipe courtesy of Marcela Valladolid

Bienmesabe Cake

Recipe courtesy of Charlotte Bakery

Coconut Dream Cookies

Recipe courtesy of MJ Day

Coconut Bread Pudding with Caramel Rum Sauce

Recipe courtesy of Susan Vu

Homemade Coconut Chai Tea Latte

Recipe courtesy of Bobby Flay

Slow-Cooker Coconut Braised Pork

Recipe courtesy of Patrick Decker

Green Tea Chiffon Cake

Recipe courtesy of Judy Joo

Coconut Cake

Recipe courtesy of Martin's Bar-B-Que Joint

Coconut Cake

Recipe courtesy of The Blackbird


So Much Pretty Food Here