Go nuts for coconut with this coconut cake layered with raspberry preserves and topped with a buttery and creamy frosting with shredded coconut.
Ingredients :
Cake :
3 cups (297g) sifted cake flour (sift before measuring)
2 teaspoons baking powder
¼ 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 extract)
1 cup shredded coconut
4 egg whites, well beaten
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