coconut raspberry buttermilk cake

Ingredients For coconut raspberry buttermilk cake

• 2 3/4 c

  all purpose flour
• 1 tsp

  baking powder
• 1/2 tsp

  baking soda
• 1/2 tsp

  salt
• 1 3/4 c

  sugar
• 1 c

  unsalted butter at room temp
• 1 c

  canned sweetened cream of coconut (such as coco lépez)*
• 4

  large eggs *separated*
• 1 tsp

  real vanilla extract
• 1 c

  buttermilk
• 1 pinch

  salt
• 2 c

  coconut
• 2 c

  toasted coconut
• 5 c

  cream cheese frosting