Ingredients
Equipment
Method
- Preheat the oven and prepare the cake pans.
- In a mixing bowl, combine the all-purpose flour, baking powder, and salt.
- In another bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternate adding the flour mixture and whole milk to the butter mixture until well combined.
- Fold in the raspberry preserves and sweetened shredded coconut gently.
- Pour the batter into prepared cake pans and bake until a toothpick comes out clean.
- Allow to cool before dusting with powdered sugar and serving.
Nutrition
Notes
For best results, let the finished dish rest before serving to enhance flavor and texture.