Coconut Cake with Raspberry Lemon Filling and Cream Cheese Coconut Frosting | Jenny Evans

Ingredients

• ¼ c. coconut oil
• ¾ c. unsalted butter, at room temperature
• 1 c. coconut cream
• 2 c. granulated sugar
• 4 large eggs, separate yolk from the whites, beat the egg whites until stiff; set aside
• 2 tsp. coconut extract
• 1 ½ tsp. vanilla extract
• ¾ tsp. salt
• ½ tsp. baking soda
• 1 tsp. baking powder
• 2 ¾ c. AP flour
• 1 c. buttermilk
• 1 c. sweetened coconut flakes
• 2 cups frozen raspberries, thaw
• 1 c. granulated sugar
• zest from one small lemon
• 1 stick (1/2 c.) unsalted butter, at room temperature
• 8 oz. (1 cup) cream cheese, at room temperature
• ¼ c. cream of coconut
• pinch of salt
• 1 Tbsp. vanilla extract
• 1 package (2 lb. or 32 oz.) powdered sugar
• 1/3 c. large unsweetened coconut flakes (Bob Red Mills)