Coconut Sheet Cake
INGREDIENTS
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2 1/4 cups (318g) all-purpose flour, plus more for dusting pan
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1/4 cup (34g) cornstarch
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1 1/2 tsp baking powder
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1/4 tsp baking soda
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1/2 tsp salt
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3/4 cup (170g) unsalted butter, softened
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1 1/2 cups (315g) granulated sugar
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4 large eggs
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1 cup (235ml) canned coconut milk (full fat), at room temperature
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1/2 cup (120g) sour cream (full fat)
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1 tsp coconut extract (no imitation, use the real stuff)
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1/2 tsp vanilla extract
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1/2 cup (112g) unsalted butter, softened
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8 oz (226g) cream cheese, softened
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3/4 tsp coconut extract
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3 1/2 cups (420g) powdered sugar
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1 1/2 cups (130g) shredded sweetened or unsweetened coconut
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12 oz. fresh raspberries
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