Raspberry Lemon Coconut Cake
INGREDIENTS
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2 1/4 cups (244g) cake flour
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1 tablespoon (12g) baking powder
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1/2 teaspoon salt
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1 1/4 cup (295ml) whole milk or buttermilk, room temperature
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4 large egg whites, room temperature
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1 1/2 cup (302g) granulated sugar
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2 teaspoons fine lemon zest
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1 stick (8 tablespoons 113g) unsalted butter, room temperature
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1/2 teaspoon pure lemon extract
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Lemon Buttercream
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1 cup (201g) sugar
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4 large egg whites
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3 sticks (339g) unsalted butter at room temperature
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1/4 cup (59ml) fresh lemon juice
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1 teaspoon pure vanilla extract
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2/3 cup raspberry preserves (strained for seeds, if desired)
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1 1/2 cups sweetened shredded or desiccated coconut (I'm using desiccated for this cake)
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