Raspberry Lemon Coconut Cake Recipe - (3.9/5)

Ingredients

• LEMON BUTTER CREAM:
• 2 1/4 cups cake flour (244g)
• 1 tablespoon baking powder (12g)
• 1/2 teaspoon salt
• 1 1/4 cup whole milk or buttermilk, room temperature (295ml)
• 4 large egg whites, room temperature
• 1 1/2 cup granulated sugar (302g)
• 2 teaspoons fine lemon zest
• 1 stick (8 tablespoons) unsalted butter, room temperature (113g)
• 1/2 teaspoon pure lemon extract
• 1 cup sugar (201g)
• 4 large egg whites
• 3 sticks unsalted butter, room temperature (339g)
• 1/4 cup fresh lemon juice (59ml)
• 1 teaspoon pure vanilla extract
• 2/3 cup raspberry preserves (strained for seeds, if desired)
• 1 1/2 cups sweetened shredded or desiccated coconut