*Ingredients:
+Cake:
°1 cup unsalted butter, softened
°2 teaspoons baking powder
°1 pound powdered sugar
°4 large eggs, separated
°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
*Instructions
+FIRST STEP:
Preheat oven to 350*
Cream together, butter and a cup of powdered sugar until frothy and smooth
SECOND STEP:
Incorporate the egg yolks
Adding cake flour, baking powder, coconut milk and salt. Blending until smooth.
THIRD STEP:
Whisk the egg whites
Incorporate, without mixing, the vanilla extract, the almond extract and the grated coconut.
FOURTH STEP:
Greased bottom & sides of 2 round cake pans
Divided batter evenly between 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 !
