This Coconut Cake with Raspberry Filling is such a pretty cake for the holidays!
For the cake: 3 C. Cake flour 1 C. Softened butter unsalted 2 tsp. Baking powder 1 lb. Powdered sugar 4 large eggs separated 1 C. Coconut milk 2 tsp. Vanilla Pinch of salt 1 tsp. Almond extract 1 C. Shredded coconut plus more for decorating 1-2 C. Raspberry preserves For the icing: 3 C. Powdered sugar ⅓ C. Softened butter Heavy whipping cream as needed
Preheat the oven to 350 degrees. Cream together the butter and 1 lb. powdered sugar until fluffy and smooth.
Mix in the egg yolks.
Add the flour, baking powder, salt, and coconut milk. Blend until smooth.
Whisk in the egg whites. Fold in the shredded coconut, vanilla extract, and almond extract.
Spread the batter evenly between two well-greased 9” cake pans and bake for 30 minutes, or until golden brown and cooked through. Place on a rack to cool, turn the cakes out and allow to cool the rest of the way. Level out the top of one of the cake layers and place it on a cake stand. Top the layer of cake with a layer of raspberry preserves.
Place the other layer of cake on top of the first one.
Beat together the sugar and butter for the icing. Slowly add in heavy whipping cream until the icing is the consistency you desire. Ice the cake and cover with shredded coconut before serving.