Lisa Atwood, Rebecca Courchesne, Rick Field

Coconut-Raspberry Layer Cake

Name: Coconut-Raspberry Layer Cake
Yield: Serves 10–12
Ingredients: 1 tsp pure vanilla extract; 4 egg whites; ⅛ tsp salt; 3 cups (12 oz/375 g) cake (soft-wheat) flour; ½ tsp salt; 1 Tbsp baking powder; 1¼ cups (10 oz/315 g) sugar; ½ cup (4 oz/125 g) unsalted butter, at room temperature; 1⅓ cups (11 fl oz/340 ml) milk; 3 eggs, separated; ¾ cup (7½ oz/235 g) Raspberry Jam (facing page); 2 tsp pure vanilla extract; 1⅓ cups (11 oz/345 g) sugar; 3 cups (9 oz/270 g) sweetened flaked coconut

Preparation info

Serves
10–12

Difficulty
Medium

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

This luscious cake is ideal for birthdays, showers, or garden parties. You can also use this basic recipe to make a lemon curd layer cake, using Lemon Curd in place of the jam filling and the icing. You’ll need about 2 cups (16 fl oz/500 ml) of curd.

Ingredients

3 cups (12 oz/375 g) cake (soft-wheat) flour
1

Vegetarian
Cake

Method

Preheat the oven to 350°F (180°C). Butter two 9-inch (23-cm) round cake pans, line with waxed