Raspberry Coconut Layer Cake: The Science of Crumb Structure, Pectin Gelling, and Fat-Stabilized Frosting

Preheat your oven to $175^\circ\text{C}$ ($350^\circ\text{F}$). Grease two 9-inch round cake pans and line the bottoms with parchment paper rounds. In a bowl, whisk together the all-purpose flour, baking powder, and sea salt until uniform.

In a large bowl, beat the softened butter and granulated sugar together for 3 to 4 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla. Alternately add the dry flour mixture and coconut milk in batches, beginning and ending with the dry ingredients. Gently fold in the shredded coconut.

Divide the batter evenly between the two prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Transfer the pans to wire racks and allow the cakes to cool completely before attempting to fill or frost.

In a small saucepan, combine the raspberries, granulated sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring constantly for 5 to 7 minutes as the berries break down and the mixture thickens into a glossy paste. Remove from heat and cool completely.

Beat the softened butter and cream cheese together until smooth and lump-free. Gradually mix in the powdered sugar and vanilla until fluffy, then fold in the 1 cup of shredded coconut. Place one cooled cake layer on a plate, spread the cooled raspberry filling evenly over the top, set the second cake layer on top, and frost the sides and top. Garnish with fresh berries and coconut before serving f-l-gass3a (at the dinner table).