240g cake flour
1 tablespoon baking powder
1/2 teaspoon salt
300ml whole milk or buttermilk, room temperature
4 large egg whites, room temperature
300g granulated sugar
2 teaspoons lemon zest
110g unsalted butter, room temperature
1/2 teaspoon pure lemon extract
Lemon Buttercream
200g sugar
4 large egg whites
330g unsalted butter at room temperature
60ml fresh lemon juice
1 teaspoon pure vanilla extract
2/3 cup raspberry
1 1/2 cups sweetened shredded or desiccated coconut
Pre-heat your oven to 175°C and place a rack in the lower third of your oven. Coat two pans with butter or nonstick spray and line the bottoms with a circle of parchment.
In a medium bowl, sift together the cake flour, baking powder and salt and set aside.
In a second small bowl, combine the milk and egg whites and set aside.
In the bowl of your stand mixer, combine the sugar and lemon zest and mix for a minute on medium speed until fragrant. Add the butter on medium speed for 4-5 minutes until the mixture is light and fluffy. Beat in the lemon extract and then grab your bowl of flour and milk.
Reduce the mixer's speed to slow and add 1/3rd of the flour. Once moistened, increase the speed to medium and mix until incorporated. Then add 1/2 the milk mixture and beat until the mixture is uniform. Repeat with the remaining flour and milk, alternating until you've finished with the last 1/3rd of the flour. Mix the batter for a further 2 minutes to ensure it is lump free and well aerated.
Divide the batter between your baking pans and bake for 30 to 35 minutes until the centers of the cake springs back when touched lightly.
To make the buttercream:
Combine the sugar and egg whites in a bowl over simmering water. Whisking constantly, beat until the mixture is warm to the touch and the sugar is no longer gritty. Remove from heat and continue to beat until you have a thick, glossy meringue.
Transfer the meringue to the bowl of your stand mixer with the paddle attachment and beat for several minutes on medium speed. Once the bowl of the mixer feels cool to the touch you can add your butter, one stick at a time beating on medium high. Once the butter is all in, continue to beat for 6-10 minutes.
Add the lemon juice and the vanilla, beat until absorbed and then adding more.
To assemble the cake:
Spread a third of the raspberry preserves onto the bottom layer of the cake and then a layer of buttercream. Top with a second layer of cake and repeat two more times. Place the last layer on top and then crumb coat the cake with a thin layer of icing. Chill the cake until the icing is firm and then frost the cake with the remaining butter cream.
Sprinkle the coconut over the top of the cake and coat the sides by gently pouring the coconut between your hand and the cake.
Enjoy!
Adapted Notsohumblepie
