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Coconut-Raspberry Layer Cake

Source of Recipe


From "Perfect Cake" by Nick Malgieri






List of Ingredients



• -- Cake Batter --
  
• 2-1/4 cups cake flour (spoon flour into dry-measure cup and level off)
  
• 1 Tbsp baking powder
  
• 1/2 tsp salt
  
• 8 Tbsp (1 stick) unsalted butter, softened
  
• 1-1/2 cups sugar
  
• 2 tsp finely grated lemon zest
  
• 1/2 tsp lemon extract
  
• 1-1/4 cups milk
  
• 1/2 cup egg whites (about 3 to 4 large eggs)
  
• .
  
• -- Lemon Buttercream --
  
• 1/2 cup egg whites (from about 4 large eggs)
  
• 1 cup sugar
  
• 20 Tbsp (2-1/2 sticks) unsalted butter, softened
  
• 1/4 cup strained fresh lemon juice
  
• 1 tsp vanilla extract
  
• .
  
• -- For Finishing --
  
• 1/2 cup seedless raspberry preserves
  
• One 7-ounce bag sweetened shredded coconut
  






Instructions



1. Position a rack in the middle of the oven and preheat to 450º F. Butter two 9-inch round cake pans and line bottoms with buttered parchment or wax paper.
   
   
2. Sift the cake flour, baking powder and salt onto a piece of parchment or wax paper. In the bowl of a heavy-duty mixer, beat the butter and sugar with the paddle attachment at medium speed until light, about 3 minutes. Beat in the lemon zest and extract. In a bowl, whisk together the milk and egg whites. Add one-third of the flour mixture to the butter mixture and beat until smooth. Scrape down the bowl and beaters. Beat in half of the egg-white mixture until incorporated, then beat in another third of the flour mixture. Scrape down the bowl and beaters. Beat in the remaining liquid until absorbed, followed by the remaining flour mixture; scrape well after each addition.
   
   
3. Divide the batter between the prepared pans and smooth the tops. Bake for about 30 to 35 minutes, until well risen and a toothpick inserted in the center emerges clean. Cool the layers in pans for 5 minutes, then invert onto racks to cool. Peel off the paper.
   
   
4. To make the buttercream: Whisk together the egg whites and sugar in the bowl of an electric mixer. Whisk over a pan of simmering water until the egg whites are hot and the sugar is dissolved. Attach the bowl to the mixer and whip with the whisk until cool and increased in volume. Switch to the paddle attachment and beat in the butter until smooth. Beat in the lemon juice and vanilla.
   
   
5. To assemble the cake: Slice each layer horizontally in half. Place one layer on a cardboard round or a platter and spread with one-third of the jam and one-quarter of the buttercream. Top with another layer and repeat. Repeat with the third layer. Place the last layer on top and spread the top and sides of the cake with the remaining buttercream. Press the coconut all over the outside of the cake.
   
   Makes one 9-inch cake.
   
   ............................
   
   ♦ Serving: Serve at cool room temperature.
   
   ♦ Storage: Cover loosely and refrigerate for up to 2 days; bring to room temperature before serving.