Ingredients
Cake:
1 cup unsalted butter, softened
2 tsp baking powder
1 pound of powdered sugar
4 large eggs, separated
1 tsp almond extract
2 tsp vanilla extract
1 cup coconut milk
One pinch of salt
3 cups of cake flour
1 cup coconut, shredded
1 to 2 cups of raspberry preserves
Icing:
3 cups powdered sugar
½ cup softened butter
Heavy whipping cream, as needed
Instructions
FIRST STEP:
Preheat the oven to 350*
Cream together, the butter and one cup of powdered sugar until it is fluffy and smooth
SECOND STEP:
Mix in the egg yolks
Add in the cake flour, baking powder, coconut milk and salt. Blend until it is smooth.
THIRD STEP:
Whisk in the egg whites
Fold in, do not use a mixer, the vanilla extract, almond extract and the shredded coconut.
FOURTH STEP:
Grease the bottoms and sides of two round cake pans
Spread the batter evenly between the two pans
FIFTH STEP:
Bake for 30 minutes or until lightly golden. Test with a toothpick.
Set on a rack to cool partially, then turn out the cakes to cool completely
SIXTH STEP:
Remove the dome of one cake layer and place the cake onto a cake plate
Spread the raspberry preserves on top of the layer
SEVENTH STEP:
Place second layer on the top of first one
Beat together the powdered sugar and butter, slowly adding heavy whipping cream until desired consistency
