Raspberry Filled Coconut Cake


°1 cup unsalted butter, soft
°2 teaspoons baking powder
°1 pound of powdered sugar
°4 large eggs, separated
°1 teaspoon almond extract
°2 teaspoons vanilla
°1 cup coconut milk
°pinch of salt
°3 cups of cake flour
°1 cup shredded coconut
°1 to 2 cups of raspberry jam
°3 cups powdered sugar
°cup of soft butter
°Heavy whipping cream as needed


The first step:
Preheat oven to 350*
Beat together the butter and 1 cup of powdered sugar until fluffy and smooth
The second step:
Mix egg yolk
Add cake flour, baking powder, coconut milk and salt. Mix until smooth.
Third step:
Beat egg whites
Fold, do not use blender, vanilla extract, almond extract and shredded coconut.
The fourth step:
Grease the bottoms and sides of two round cake pans
Divide the mixture evenly between the two pots
Fifth step:
Bake for 30 minutes or until golden. Test it with a toothpick.
Place on a rack to cool partially, then turn the cake to cool completely
Sixth step:
Remove the dome of one cake layer and place the cake on a cake plate
Spread raspberry jam on top of the toppings
Seventh step:
Put the second layer on top of the first
Beat the icing sugar and butter together, slowly adding the heavy whipping cream until you get the desired consistency.

Enjoy !