Raspberry Swirl Coconut Cake (Print Version)

# Ingredients:

→ Coconut Cake

01 - 2 1/2 cups (310 grams) all-purpose flour
02 - 1 tablespoon (13 grams) baking powder
03 - 1/2 teaspoon (2 grams) baking soda
04 - 3/4 teaspoon (4 grams) salt
05 - 1/2 cup (113 grams) unsalted butter, softened to room temperature
06 - 1 1/2 cups (298 grams) granulated sugar
07 - 1 teaspoon vanilla extract
08 - 1 1/2 teaspoons coconut extract
09 - 1/4 teaspoon almond extract
10 - 6 large egg whites, lightly beaten
11 - 1 cup (227 grams) canned coconut milk
12 - 1/2 cup (113 grams) sour cream, at room temperature
13 - 1/3 cup (67 grams) unrefined coconut oil, liquified
14 - 1 cup (54 grams) unsweetened shredded coconut

→ Coconut Cream Cheese Frosting

15 - 1 cup (226 grams) unsalted butter, at room temperature
16 - 8 ounces cream cheese, at room temperature
17 - 1 teaspoon vanilla extract
18 - 1/4 teaspoon salt
19 - 1/2 teaspoon coconut extract
20 - 3 tablespoons canned coconut milk
21 - 4 1/2 cups (510 grams) confectioners' sugar
22 - 1/2 cup raspberry preserves
23 - 2 cups (108 grams) shredded coconut, for decorating

# Instructions:

01 - Preheat oven to 175°C (350°F). Grease the bottom and sides of three 9-inch round cake pans and line with parchment paper rounds.
02 - In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
03 - In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth and creamy, about 1 minute. Gradually add sugar and beat on high speed for 2 minutes until light and fluffy.
04 - Beat in the vanilla extract, coconut extract, and almond extract. Reduce speed to low and add egg whites in three additions, mixing well after each addition.
05 - Mix the coconut milk and sour cream in a measuring cup until combined.
06 - Add the flour mixture in three additions, alternating with the coconut milk mixture, starting and ending with the flour. Mix until just combined. Add coconut oil and fold in shredded coconut.
07 - Divide batter evenly among prepared pans (about 510 grams per pan). Bake for 20 minutes, or until a toothpick in the center comes out clean. Cool in pans for 20 minutes, then transfer cakes to wire racks to cool completely.
08 - In the stand mixer bowl, beat the butter and cream cheese on medium-high speed until smooth, about 2 minutes.
09 - Add vanilla extract, salt, coconut extract, and coconut milk. Reduce speed to low and gradually add sifted confectioners' sugar, 1/4 cup at a time. Beat until fluffy and combined.
10 - Trim domed tops off cake layers if needed. Place one cake layer on a stand, spread 1 cup frosting, then 1/4 cup raspberry preserves. Repeat for the second layer, finishing with frosting all over the cake.
11 - Press shredded coconut onto the sides and sprinkle the top. Let the cake set for 30 minutes before slicing and serving.

# Notes:

01 - For best results, ensure all ingredients are at room temperature before starting.

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