Ingredients
– 1 1/2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup coconut milk
– 1 cup fresh raspberries (plus more for garnish)
– 2 cups shredded coconut
– 1 cup powdered sugar
– 1/4 cup heavy cream
Equipment Needed
– 2 9-inch round cake pans
– Mixing bowls
– Electric mixer or whisk
– Rubber spatula
– Cooling rack
– Measuring cups and spoons
– Piping bag (optional, for decorating)
Step-by-Step Instructions
First, let’s preheat your oven to 350°F (175°C) and grease those cake pans well. I love using a little bit of flour to dust them after greasing to ensure the cakes come out perfectly. In a medium bowl, combine the flour, baking powder, baking soda, and salt. In another larger bowl, cream together the softened butter and granulated sugar until it’s light and fluffy—trust me, the smell is heavenly! Once that’s ready, add the eggs one at a time, mixing well after each addition, followed by the vanilla extract and coconut milk. Now, eagerly fold in the flour mixture until just combined, then delicately mix in the fresh raspberries. Make sure not to mash them—you want those bursts of flavor! (See the next page below to continue steps…)