• 1 1/3 Cups cake flour
  • 1 1/2 Teaspoons baking powder
  • 1/4 Tsp. salt
  • 1/2 Cup whole milk, at room temperature
  • 1 Tsp. grated lemon zest
  • 1 Tsp. vanilla extract
  • 1/2 Cup (1 stick) unsalted butter, at room temperature
  • 1 Cup sugar
  • 4 large egg whites, at room temperature
  • 1 Cup (2 sticks) unsalted butter, at room temperature
  • 1/4 Tsp. vanilla extract
  • 4 Cups sifted confectioners' sugar
  • 2 Packages (6 ounces each) Driscoll's Raspberries, divided
  • 1 Cup sweetened flaked coconut
  1. PREHEAT oven 350°F.
  2. BUTTER or COAT with cooking spray the bottom and sides of two 6-inch x 2-inch round cake pans.
  3. LINE bottom of each pan with round of parchment paper.
  4. BUTTER or COAT with cooking spray the parchment paper.
  5. DUST paper and sides of pans with flour and TAP OUT excess flour.
  6. PLACE 1 1/3 cups cake flour into a medium bowl.
  7. ADD 1 ½ teaspoon baking powder and ¼ teaspoon salt.
  8. STIR to combine ingredients.
  9. SET ASIDE flour mixture.
  10. PLACE ½ cup milk into a small bowl.
  11. ADD 1 teaspoon lemon zest and 1 teaspoon vanilla extract.
  12. STIR to combine ingredients.
  13. SET ASIDE milk mixture.
  14. PLACE ½ cup butter into the bowl of an electric mixer fitted with paddle attachment.
  15. ADD 1 cup granulated sugar.
  16. BEAT mixture on high speed until light and fluffy.
  17. REDUCE mixer speed to low.
  18. ADD one-third of flour mixture.
  19. BEAT on low speed just until combined.
  20. ADD one-half of milk mixture.
  21. BEAT on low speed just until combined.
  22. ADD half of remaining flour mixture.
  23. BEAT on low speed just until combined.
  24. ADD remaining milk mixture.
  25. BEAT on low speed just until combined.
  26. ADD remaining flour mixture.
  27. BEAT on low speed just until combined.
  28. SET ASIDE cake batter.
  29. PLACE 4 large egg whites into medium mixing bowl.
  30. BEAT egg whites until stiff peaks form.
  31. FOLD egg whites into cake batter in 3 additions until evenly combined.
  32. DIVIDE cake batter between cake pans.
  33. BAKE 30 to 35 minutes or until golden and cake tester inserted into center of cake comes out clean.
  34. COOL cakes in pans on wire rack for 10 minutes.
  35. INVERT cakes onto cooling rack and ALLOW to cool completely.
  36. REMOVE parchment paper from cakes.
Frosting and Decoration
  1. PLACE 1 cup butter into bowl of an electric mixer.
  2. ADD ¼ teaspoon vanilla extract.
  3. BEAT on high speed until light and fluffy.
  4. DECREASE mixer speed to low.
  5. ADD 4 cups confectioners’ sugar, about 1/2 cup at a time, and BEAT thoroughly between additions.
  6. PLACE one cake layer onto a cake plate or cake stand.
  7. SPREAD about 1/2 cup frosting onto cake layer and LEAVE 1/2-inch border around edge.
  8. TOP with single layer raspberries.
  9. SPREAD thin layer of frosting onto second cake layer.
  10. PLACE second cake layer, frosting side down, on top of first layer.
  11. PRESS DOWN top layer gently to secure.
  12. FROST top and sides of cake with thin coat of frosting.
  13. REFRIGERATE 15 minutes to set frosting.
  14. FROST cake with remaining frosting.
  15. PRESS coconut evenly into sides and top of cake.
  16. GARNISH top of cake with remaining raspberries.
  17. REFRIGERATE cake until ready to use.
  18. REMOVE cake from refrigerator 15 to 30 minutes before serving.
  1. To see the Lemon and Blackberry version of this cake, click here.
  2. To see the Strawberry version of this cake, click here.
Calories 744.09
Total Fat 50.71 g
Saturated Fat 33.30 g
Cholesterol 122.03 mg
Sodium 278.98 mg
Total Carbohydrates 66.61 g
Dietary Fiber 4.11 g
Protein 5.69 g