1. Set oven to 350 degrees F. 2. Grease three 9-inch round cake pans. 3. For cake; in a small bowl combine 1 cup buttermilk with 1 teaspoon baking soda; set aside. 4. In a large bowl cream the butter and shortening with sugar and vanilla until fluffy. 5. Add in eggs and the buttermilk/soda mixture; beat until well combined. 6. In a small bowl combine the flour with baking powder then add to the creamed mixture; beat until just combined. 7. Mix in 1 cup coconut. 8. Divide into prepared baking pans. 9. Bake for about 30-35 minutes or until the cakes test done. 10. Allow to cool in pans then remove to a wire rack/s to cool completely. 11. Place 1 cake layer on a plate, then spread about 3/4 cup of the raspberry preserves on top (can use more or less). 12. Place the second cake layer over the top, then spread the top of cake layer with remaining 3/4 cup preserves. 13. Top with remaining third cake layer. 14. For the frosting; in a bowl combine the cream cheese with soft butter, cream and both extracts; beat until combined. 15. Add in confectioners sugar and beat until smooth adding in more cream or confectioners sugar if needed to achieve desired spreading consistancy. 16. Mix in 1 cup coconut. 17. Spread on top and sides of the cooled cake. 18. Sprinkle flaked coconut over the top of the cake (use as much as desired). ---------------------------------------------------------------------------
Nutrition
Ingredients
