1 cup (226 g) unsalted butter (at room temperature)
6 egg whites (at room temperature)
2 whole eggs (at room temperature)
1 tbsp (16 g) coconut emulsion
1 tsp (4.2 g) vanilla extract
3 cups (345 g) cake flour
1 tbsp (10 g) baking powder
1 tsp (6 g) salt
1 cup (231 g) canned coconut milk
1 cup (230 g) lemon juice (I used fresh)
zest of one lemon
1/2 cup (100 g) granulated sugar
3 eggs
3 egg yolks
4 tbsp (56.5 g) unsalted butter
2 cups (452 g) unsalted butter (slightly cold)
1/4 cup (57.7 g) cream of coconut (this is from the bottle, not the can)
6 cups (750 g) powdered sugar (measured and then sifted)
1 tbsp (16 g) coconut emulsion
pinch of salt
*This buttercream recipe will make enough to fill and cover your cake. If you want to add additional piping, you'll want to make an extra 1/4 to 1/2 batch
1/2 cup (15 g) freeze dried raspberries
1/2 cup (100 g) granulated sugar
2 cups (455 g) heavy whipping cream
Instructions:
Preheat your oven to 325 degrees F. Spray three 8-inch with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
In a medium size mixing bowl, whisk the cake flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and the sugar together on medium-high speed for three minutes. The mixture should be light in color and fluffy in texture.
Gradually add the egg whites and whole eggs, making sure to scrape down the sides and the bottom of the bowl between additions. Mix on medium-high for another 2 to 3 minutes after all the eggs are added and the mixture is light and fluffy. You'll notice the volume increase too!
Add the coconut emulsion and vanilla extract.
Turn the mixer on low speed and alternately add the flour mixture and the coconut milk, starting and ending with the flour mixture. Mix until combined.
Evenly distribute the batter in your pans.
Bake for about 23-25 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it. Remember, the cake continues to bake in the pan for about 5 minutes while it's cooling.
Let cool in pans for 15 minutes and then invert onto cooling racks to cool completely.NOTE: these cake layers rise to 1 - 1.25-inches tall. If you want thicker layers, you can do 1.5x the recipe.
The curd is best made a day ahead of time.
Whisk the sugar, the lemon juice, and lemon zest in a medium saucepan over medium-low heat.
In a small bowl, whisk in the whole eggs and yolks in a small bowl and then whisk them into the lemon mixture.
Cook the mixture over medium-low heat, whisking constantly, until it's thick like pudding, about 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.
Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.
In a stand mixer fitted with a paddle attachment, combine the butter and cream of coconut. Beat on medium-high speed for 1 to 2 minutes, until light and fluffy.
With the mixer on low speed, gradually add the sifted powdered sugar, followed by the coconut emulsion and pinch of salt.
Turn the mixer to medium-high speed and beat the frosting until it is light and fluffy, about 3 to 5 minutes.
Use a wooden spoon to stir out air bubbles.
In a food processor, pulse the freeze dried raspberries until they resemble powder.
Add the sugar and the cream and scrape down the sides of the bowl with a spatula to incorporate the freeze dried fruit.
Pulse the food processor for 1 to 2 minutes. The texture should thicken like Greek yogurt. Keep chilled until ready to use.
Place your first cake layer, top-side up, on a cake plate or cake board. Cover the cake layer with about 1/2 cup coconut buttercream and then pipe a rim around the edge of the cake with more coconut buttercream.
Spread about 1/2 cup of the raspberry cream filling over the cake layer, followed by about a 1/4 cup lemon curd.
Repeat steps 1 and 2 for the second layer, and then place the final cake layer on top, bottom-side up.
Lightly coat the cake with a thin layer of frosting to lock in the crumbs. Freeze the cake for about 10 to 15 minutes to set the buttercream.
Finish frosting and decorating the cake with the remaining frosting.