Ingredients

Instructions

For Coconut Cake:

1. Preheat oven to 350 degrees F (175°C). Grease two 6-inch round cake pans, line the bottoms with parchment paper, and grease the parchment. This ensures your cakes won’t stick.
2. In a small bowl, thoroughly whisk together the large egg and two large egg whites. Incorporate the coconut cream, water, pure vanilla extract, and coconut extract into the egg mixture until well combined. Set this wet mixture aside.
3. In a large mixing bowl, combine the cake flour, granulated sugar, baking powder, and salt. Using an electric mixer on low speed, mix these dry ingredients for about one minute to ensure they are fully aerated and blended.
4. With the mixer still on low speed, gradually add the softened unsalted butter, one piece at a time. Continue mixing until the butter is fully incorporated and the mixture resembles coarse crumbs with pea-sized pieces of butter remaining (approximately 1 minute). Be careful not to over-mix at this stage.
5. Add half of the reserved wet ingredients to the dry mixture. Increase the mixer speed to medium-high and beat until the batter is light and fluffy, usually about 1 minute.
6. Reduce the speed to low and add the remaining wet ingredients. Mix on low until just combined, about 30 seconds. Finish by stirring the batter once by hand with a rubber spatula to scrape down the sides of the bowl and ensure no dry pockets remain. Remember: do not over-mix the cake batter, as this can result in a dense cake.
7. Divide the batter evenly into the two prepared cake pans. Bake the cakes for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking for even browning.
8. Allow the cakes to cool in their pans for 10 minutes before carefully removing them and transferring them to a wire rack to cool completely. For best results, ensure cakes are entirely cool before frosting. You can wrap cooled cake layers tightly in plastic wrap and refrigerate for up to 2-3 days, or freeze for longer storage. Always bring them back to room temperature before frosting.

For Raspberry Filling:

1. In a medium saucepan, combine the fresh raspberries with sugar and a dash of lemon juice. Cook over medium-low heat, stirring occasionally, until the berries break down and the mixture begins to thicken. This typically takes about 3-5 minutes.
2. Once the filling has thickened to your desired consistency, remove it from the heat and transfer it to a heatproof bowl. Let it cool completely before using. The filling will thicken further as it cools.

For Whipped Cream Frosting:

1. For the best whipped cream, pre-chill the bowl of your stand mixer and the whisk attachment in the freezer for at least 10 minutes. This cold environment is crucial for achieving stiff peaks.
2. Add the very cold heavy whipping cream, powdered sugar, and vanilla extract to the chilled bowl.
3. Using a mixer, start on medium speed and gradually increase to medium-high. Whisk the heavy cream until stiff peaks form. Be vigilant and careful not to over-whip the cream, as it can quickly turn grainy or separate. Stop as soon as firm peaks are achieved.

Assembly:

1. Once your cake layers are completely cool, use a serrated knife to carefully level the tops of the cake layers, removing any domes. If you desire a four-layered cake as pictured, carefully slice each cake layer horizontally into two equal halves. If not, proceed with two layers.
2. Place one cake layer onto your chosen cake platter or serving plate. Spread about 1 cup of the prepared whipped cream frosting evenly over the top.
3. Spoon half of the cooled raspberry filling over the frosting, spreading it gently to the edges.
4. Carefully place the second cake layer on top of the filling. Repeat the process: spread another layer of frosting, followed by the remaining raspberry filling.
5. Finally, place the last cake layer on top. Use the remaining whipped cream frosting to cover the top and sides of the entire cake.
6. Smooth the frosting as evenly as possible using an offset spatula or bench scraper. Decorate as desired with fresh raspberries, coconut flakes, or other garnishes. Serve immediately or refrigerate until ready to serve.

Notes