Cakes

Raspberry Lemon Coconut Cake

142

A moist and flavorful cake with lemon buttercream, raspberry preseves and covered in coconut.

Lemon Cake:
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk, room temperature
4 large egg whites, room temperature
1 1/2 cups granulated sugar
2 teaspoons fine lemon zest
8 tablespoons (1 stick) unsalted butter, room temperature
1 1/2 teaspoons lemon juice, fresh

Lemon Buttercream:
1 cup granulated sugar
4 large egg whites
3 sticks unsalted butter, room temperature
1/4 cup plus 2 tablespoons lemon juice, fresh
1 teaspoon vanilla extract

Other Ingredients:
3/4 cup raspberry preserves, seeds strained out
1 1/2 cups sweetened shredded coconut
Lemon Cake: Place oven rack in the lower third of oven and preheat to 350 degrees. Coat two 8 inch round cake pans with butter and line the bottoms with a parchment paper circle. In a large bowl, sift the...
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Nutritions

Calories
22554

Sodium
6270mg
261% DV

Fat
1981g
3047% DV

Protein
93g
187% DV

Carbs
922g
313% DV

Fiber
58g
232% DV