Sour Cream Coconut Layer Cake with Raspberry Filling and Sour Cream Coconut Icing
"Decadent sour cream coconut layer cake with raspberry filling...."
INGREDIENTS
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FOR THE ICING:
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2 cups Granulated Sugar
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2 pints Sour Cream
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7 cups Fresh Frozen Coconut, Thawed
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FOR THE CAKE:
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4 cups Cake Flour
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3 cups Granulated Sugar
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2 Tablespoons Baking Powder
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2 teaspoons Salt
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½ cups Unsalted Butter, Softened
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⅔ cups Coconut Oil
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4 Eggs
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6 Egg Yolks
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⅔ cups Buttermilk
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1 Tablespoon Lemon Extract
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1 Tablespoon Coconut Extract
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1 cup Heavy Cream, Whipped To Soft Peaks
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FOR THE FILLING:
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18 ounces, weight Quality Raspberry Jam
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FOR THE WHIPPED TOPPING:
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1 cup Heavy Cream, Whipped To Stiff Peaks With Powdered Sugar
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¼ cups Powdered Sugar
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1 cup Raspberries, For Garnish
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