Coconut Cake with Raspberry Filling Recipe - (3.7/5)

Ingredients

• CAKE:
• 3 cups (297g) sifted cake flour, sift before measuring
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup butter, room temperature
• 1 pound (450g) powdered sugar
• 4 egg yolks, well beaten *Beat until well combined, about 1 minute
• 1 cup coconut milk
• 1 teaspoon vanilla
• 1 teaspoon almond extract (or coconut)
• 1 cup shredded coconut
• 4 egg whites, well beaten
• FILLING:
• 1 cup raspberry preserves
• FROSTING:
• 1 cup milk
• 3 tablespoons all-purpose flour
• 1 cup butter, softened
• 1 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1 1/2 cups powdered sugar
• 1 1/2 cups shredded coconut