Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternate adding the dry ingredients and buttermilk to the creamed mixture, beginning and ending with dry ingredients. Fold in the shredded coconut.
- Divide the batter evenly between the prepared pans and bake for about 30 minutes, or until a toothpick inserted comes out clean.
- For the raspberry filling, cook raspberries, ½ cup sugar, and cornstarch in a saucepan over medium heat until thickened. Let cool completely.
- Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat softened butter until creamy. Gradually add powdered sugar, coconut extract, and enough heavy cream to reach a spreadable consistency.
- Place one cake layer on a serving plate, spread with raspberry filling, top with the second layer, and frost the entire cake with coconut frosting.
- Decorate with fresh raspberries and shredded coconut. Chill before serving if desired.
Notes
For an extra coconut punch, toast some of the shredded coconut and sprinkle it on top before serving. You can substitute the buttermilk with coconut milk mixed with 1 teaspoon vinegar. Keep refrigerated and enjoy within 3 days.