Coconut Cake with Raspberry Buttercream Filling

Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.

In a large bowl, cream together the butter and granulated sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in the coconut milk and vanilla extract until combined.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the shredded coconut until evenly distributed.

Divide the batter evenly between the prepared cake pans.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

For the raspberry buttercream, blend fresh raspberries until smooth and strain to remove seeds.

In a bowl, beat the softened butter until creamy, then gradually add powdered sugar.

Mix in the raspberry puree and heavy cream until the desired consistency is reached.

Once the cakes are completely cool, place one layer on a serving plate and spread a layer of raspberry buttercream on top.

Place the second cake layer on top and frost the top and sides with remaining buttercream.

Decorate with additional raspberries and shredded coconut as desired.

Allergens