Raspberry Coconut Cake with Buttercream Frosting

In need of a show stopping cake idea, that's actually pretty easy to pull off? This coconut and raspberry cake is an absolute dream. It's like a tropical match made in heaven. This cake is made with fluffy and tender coconut cake layers, filled with raspberry jam and raspberry frosting and decorated with toasted coconut and fresh raspberries. Afternoon tea never looked so good. There's something about the sweetness of the coconut and the tart raspberries that go so well together.

Coconut Cake:
¾ cup unsalted butter
3 cups Monk Fruit Sweetener with Erythritol (Granular)
3 cups cake flour
3 tsp. baking powder
1 tsp. sea salt
1½ cups full-fat sour cream
¼ cup vegetable oil
8 egg whites
1 tsp. pure vanilla extract
2 tsp. pure coconut extract

Buttercream Frosting:
2 cups unsalted butter
7 cups Monk Fruit Sweetener with Erythritol (Powdered)
½ tsp. sea salt
⅔ cup heavy cream
1 tsp. pure vanilla extract
½ tsp. pure coconut extract
½ cup freeze dried raspberry powder
1 Tbsp. lemon juice, freshly squeezed
1 Tbsp. lemon zest, freshly grated (1 small lemon)

Cake Filling:
⅔ cup raspberry jam

Decorations:
1 pt fresh raspberries
½ cup shredded coconut, toasted
sprig fresh mint

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease and line three 8" cake pans with parchment paper.

Coconut Cake Layers:
Mix together flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, add melted butter and sugar and beat until mixture is pale in colour, then add egg whites and beat until well combined.

Add sour cream, vanilla extract, coconut extract and oil. Mix on a low speed until combined, scraping the sides and bottom of the bowl as needed.

Mix in the flour mixture on a low speed, until the ingredients are fully combined.

Pour the batter into three prepared cake pans.

Bake for 33-35 minutes, or until a toothpick comes out with a few moist crumbs.

Let cool in pan for 5 minutes then remove from pans and cool completely in pans on a wire rack.

Buttercream Frosting:
In the bowl of a stand mixer fitted with a paddle attachment whisk together unsalted butter and sugar on a medium speed for 30 seconds until smooth.

Add the vanilla extract, coconut extract, and salt, mix on low speed. Add 2/3 cup of heavy cream to make the frosting easier to mix.

Mix in freeze dried raspberry powder, lemon zest and lemon juice on a low speed until the ingredients are fully incorporated and the desired consistency is reached.

Assembling:
Place one layer on a cake stand or cake plate. Spread an even layer of raspberry frosting on the cake layer with a large offset spatula and carefully spread 2 Tbsp. of raspberry jam directly on top of the frosting.

Repeat until you're done with the top layer. Cover the cake in a thin coat of raspberry buttercream and chill the cake in the fridge (20 minutes) until the frosting is firm to the touch.

Spread any remaining frosting on the sides of the cake. Decorate as desired with fresh raspberries, toasted coconut and mint leaves.

The cake should be stored in the fridge until ready to serve.