Coconut-Raspberry Layer Cake

My friend Brenda loves this cake....except for the raspberry part. So, I only put the raspberry preserves on one half of the cake. The recipe is a bit complex, but it's a fun one to make when you have time to relax and enjoy the process. You can also bake the layers ahead of time and freeze until you're ready to frost the cake. Just make sure to seal the layers in tons of plastic so they won't take on the flavor of your freezer and be sure to protect the layers so they don't get smashed. This recipe comes from a cookbook called "Perfect Cakes," by Nick Malgieri.

For the Batter:
2 1/4 cups cake four (spoon flour into dry-measure cup and level off)
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups sugar
2 teaspoons finely grated lemon zest
1/2 teaspoon lemon extract
1 1/4 cups milk
1/2 cup egg whites (from about 3-4 large eggs)

1. Position a rack in the middle of the oven and preheat to 350 degrees.
2. Sift the cake flour, baking powder, and salt onto a piece of parchment or wax paper.
3. 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.
4. In a bowl, whisk together the milk and egg whites. Add one-third of the flour mixture and beat until smooth. Scrape down the bowl and beaters. Beat in half 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.
5. Divide the batter between 2 9-inch cake pans, greased, and lined with parchment, 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 parchment paper.

Lemon Buttercream:
1/2 cup egg whites (from about 4 large eggs)
1 cup sugar
20 tablespoons (2 1/2 sticks) unsalted butter, softened
1/4 cup strained fresh lemon juice
1 teaspoon vanilla extract

1. 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.
2. Attach the bowl to the mixer and whip with the whisk until cool and increased in volume.
3. Switch to the paddle attachment and beat in the butter until smooth. Beat in the lemon juice and vanilla.

For the Finish:
1/2 cup seedless raspberry preserves
One 7-oz bag sweetened shredded coconut
Fresh raspberries and mint leaves for garnish if desired

1. To assemble the cake, slice each layer horizontally in half.
2. Place one layer on a cardboard round or platter and spread with one-third of the jam and one-quarter of the buttercream. Top with another layer and reapeat. Repeat with the third layer.
3. 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.
4. Add some sprigs of mint leaves and some fresh raspberries to the top and around the sides of the cake if desired.

Serve at cool room temperature.