*Ingredients
+Cake:
°1 c unsalted butter, softened
°2 tsp baking powder
°1 pound powder sugar
°4 egg
°1 teaspoon of almond extract
°2 teaspoons vanilla extract
°1 cup coconut milk
°A pinch of salt
°3 cups cake flour
°1 cup coconut, grated
°1 to 2 cups raspberry jam
+Icing:
°3 cups powdered sugar
°½ cup softened butter
°Heavy whip cream
*Directions
FIRST STEP:
Preheat oven 350*
Cream together, butter and a cup of powdered sugar until frothy and smooth
SECOND STEP:
Incorporate the egg yolks
Add the cake flour, baking powder, coconut milk and salt. Blend until smooth.
THIRD STEP:
Whisk the egg whites
Incorporate, without mixing, the vanilla extract, the almond extract and the grated coconut.
FOURTH STEP:
Grease the bottom and sides of two round cake pans
Divide the batter evenly between the two pans
FIFTH STEP:
Bake for 30 minutes or until lightly browned. Test with a toothpick.
Place on a wire rack to partially cool, then unmold the cakes to cool completely
STEP SIX:
Remove the dome from a cake layer and place the cake on a cake plate
Spread the raspberry jams on top of the layer
STEP SEVEN:
Place the second layer on top of the first
Beat together powdered sugar and butter, slowly adding heavy whipping cream until desired consistency
Enjoy !
