Ingredients:
For the Cake:
2 cups all-purpose flour
1 cup sugar
1/2 cup unsalted butter, softened
1 cup milk
2 tsp baking powder
4 egg whites
1 tsp vanilla extract
For the Filling and Topping:
1 cup raspberry preserves
2 cups shredded coconut
1 cup heavy cream
1/2 cup powdered sugar
1/2 tsp vanilla extract
Directions:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, cream together butter and sugar until light and fluffy. Add vanilla extract and mix.
In another bowl, sift together flour and baking powder. Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour.
In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the cake batter.
Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool on a wire rack.
For the filling, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
To assemble, spread raspberry preserves over one cake layer, top with half of the whipped cream, and place the second cake layer on top.
Frost the entire cake with the remaining whipped cream and generously coat with shredded coconut.
Chill before serving to set the cake.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour
Kcal: 380 kcal | Servings: 12 servings