Ingredients
– 2 ½ cups all-purpose flour
– 2 ½ tsp baking powder
– ½ tsp salt
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 1 tbsp vanilla extract
– 1 ½ cups coconut milk
– 1 cup shredded coconut
– 1 cup fresh or frozen raspberries
– 1 cup butter (for frosting)
– 4 cups powdered sugar
– 2-4 tbsp coconut milk (for frosting)
– 1 tsp coconut extract (optional)
Equipment Needed
– Mixing bowls
– Mixer (stand or hand)
– Measuring cups and spoons
– Spatula
– 9-inch round cake pans
– Parchment paper
– Cooling rack
– Saucepan
– Offset spatula (for frosting)
Step-by-Step Instructions
First, preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment paper for easy removal later. In a mixing bowl, combine the flour, baking powder, and salt, and set that aside. In my kitchen, I find that it’s helpful to have all your ingredients prepped before you start mixing—there’s nothing worse than realizing you’ve missed something once you’re elbow-deep in batter! In another bowl, cream the butter and sugar together until it’s light and fluffy. It should take about 3-5 minutes. (See the next page below to continue steps…)