Raspberry Lemon Coconut Cake

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

Raspberry Lemon Coconut Cake was pinched from <a href="http://notsohumblepie.blogspot.com/2010_04_01_archive.html" target="_blank">notsohumblepie.blogspot.com.</a>

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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