Coconut Cake with Raspberry Filling

Ingredients

• 2 teaspoons double-acting baking powder 
• 2 tablespoons butter softened
• 0.5 cup coconut flour red (such as Bob's Mill)
• 2 cups cake flour 
• 0.3 cup canola oil 
• 3 tablespoons raspberries (raspberry-flavored liqueur)
• 1 cup coconut water (such as Goya)
• 3 tablespoons cornstarch 
• 0.3 teaspoon cream of tartar 
• 3 large egg whites 
• 6 large egg whites 
• 12 ounces raspberries fresh
• 0.1 teaspoon salt 
• 0.5 teaspoon salt 
• 0.3 cup sugar 
• 0.5 cup sugar 
• 1.5 cups sugar divided
• 0.5 cup coconut flakes unsweetened toasted
• 1 teaspoon vanilla extract 
• 2 tablespoons water 
• 3 tablespoons water 

Equipment

• bowl
• sauce pan
• oven
• knife
• whisk
• mixing bowl
• wire rack
• blender
• wax paper
• measuring cup
• candy thermometer

Directions

1. To prepare filling, combine raspberries, 1/3 cup sugar, 2 tablespoons water, and 1/8 teaspoon salt in a saucepan; bring to a boil. Cook over medium heat 5 minutes, stirring frequently until berries break down.
2. Combine cornstarch and liqueur; stir with a whisk until smooth.
3. Add cornstarch mixture to raspberry mixture, stirring with a whisk; return to a boil. Cook 1 minute or until very thick, stirring constantly. Spoon mixture into a bowl; cover and refrigerate until needed.
4. Preheat oven to 35
5. To prepare cake, coat 3 (8-inch) round metal cake pans with baking spray, and line bottoms of pans with wax paper. Coat wax paper with baking spray; set prepared pans aside.
6. Weigh or lightly spoon flours into dry measuring cups; level with a knife.
7. Combine flours, baking powder, and salt in a bowl; stir with a whisk.
8. Place 1 1/4 cups sugar, oil, butter, and vanilla in a large bowl. Beat with a mixer at medium speed for 5 minutes or until fluffy.
9. Add coconut water; beat at low speed 1 minute or until combined.
10. Add flour mixture; beat at low speed 1 minute or until well combined.
11. Place 6 egg whites in a large, clean bowl. Beat with a mixer at high speed until medium peaks form using clean, dry beaters.
12. Add 1/4 cup sugar, 1 tablespoon at a time; beat 1 minute. Stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Divide batter evenly among prepared pans.
13. Bake at 350 for 19 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes.
14. Remove from pans; cool completely on wire rack.
15. To prepare frosting, place 3 egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until medium peaks form using clean, dry beaters.
16. Combine 1/2 cup sugar, 3 tablespoons water, and 1/8 teaspoon salt in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 25
17. With mixer on low speed, pour hot sugar syrup in a thin stream down the side of mixing bowl. Gradually increase speed to high; beat 3 minutes or until thick and cool.
18. To assemble cake, place 1 cake layer on a serving plate; spread with half of filling (about 1 cup), leaving a 1/2-inch border. Top with another cake layer, and spread with remaining filling, leaving a 1/2-inch border. Top with remaining cake layer.
19. Spread frosting over top and sides of cake. Gently press coconut flakes into sides of cake.