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Ingredients for Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting:

1. Take for lemon vanilla cake
2. Make ready 2 1/4 cups - cake flour
3. Make ready 1 tablespoon - baking powder
4. Make ready 1/2 teaspoon - salt
5. Need 1 1/4 cup - buttermilk, at room temperature
6. Provide 4 of large egg whites, at room temperature
7. Take 1 1/2 cups of granulated sugar
8. Get 2 teaspoons of fresh grated lemon zest
9. Prepare 4 ounces (1/2 cup) - or 1 stick) unsalted butter, at room temperature
10. Get 1/2 teaspoon - lemon extract
11. Give 1 teaspoon - vanilla extract
12. Prepare of for filling and whipped crem butter cream filling and frosting
13. Give 3/4 cup of raspberry preserves
14. Get 1 1/2 cups of sweetened shredded coconut
15. You need 1 cup room temperature salted butter
16. Require 4 cups for confectioner's sugar
17. Need 3 tablespoon - milk or cream
18. Make ready 1/2 teaspoon for lemon extract
19. Provide 1/2 teaspoon grated fresh lemon zest
20. Need 1 teaspoon for vanilla extract
21. Give 2 cups of cold heavy whipping cream

Vanilla Lemon Raspberry Layer Cake with Whipped Cream Buttercream Frosting step by step:

1. Make lemon cake
2. Preheat oven to 350. Spray 4 - 8 inch cake pans with bakers spray
3. Whisk together flour, baking powder and salt in a bowl, set a side
4. In another bowl whisk together the buttermilk and egg whites and set aside
5. In a large bowl combine sugar, lemon zest, both extracts and butter and beat until light and fluffy,
6. Add the flour alternating with the milk/egg white mixture in 3 additions being sure to airate well
7. Divide batter between cake pans
8. Bake for 15 to 25 minutes depending on your oven. The cakes should spring back when touched lightly and a toothpick will come out just clean. Cool in pans on rack 10 minutes then remove to cool completely
9. Make whipped lemon buttercream frosting
10. In a large bowl beat butter and sugar slowly until mixed, add milk or cream and vanilla and beat until creamy, adding more milk if dry
11. In another large bowl whip cream until it forms firm peaks
12. Slowly in 3 or 4 additions fold whipped cream into buttercream until its light and fluffy
13. Assemble cake
14. Place one cake layer on serving plater, bottom up
15. Add a thin layer of raspberry preserves
16. Add a layer of the frosting. The easiest way to cover the preserves is to pipe the frosting with in a circle on top of preserves. It doe not need to be pretty, its just an easy way not to disrupt the preserves
17. Top with second cake layer, bottom up, and add a thin layer of preserves
19. Top the preserves with more frosting
20. Add third layer and add remaining preserves in a thin layer
22. Top with more frosting
23. Add last cake layer, still bottom up and frost entire cake with frosting. To make it easier to frost the entire cake its best to refrigeraye it until fillimg firms up, at least an hour, otherwise the cake is slippery because of the jam and will be very hard to frost keeping it steady. Once its chilled and firm its very easy to frost
25. Sprinkle the coconut on the top and sides. Placing your hand right next to the side of the cake and pouring it between your hand and the cake to get it to adhere
26. Chill cake at least 2 hours before slicing. Store covered in refrigerator but be sure to bring slices to room temperature before serving for best flavor

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