3/4cup (1½ sticks)unsalted butter, at room temperature(cut into 12 pieces)
RASPBERRY BUTTERCREAM FILLING:
3/4cup (1½ sticks)unsalted butter,at room temperature
pinch of Kosher salt
MARSHMALLOW COCONUT FROSTING:
1cup (2 sticks)unsalted butter,at room temperature
One7-ounce jarMarshmallow Creme
2tablespoonsheavy whipping cream
2cupsshredded coconut,lightly toasted
6ouncesfresh raspberries,for topping or serving
MAKE THE CAKE:
Preheat the oven to 325 degrees F. Cut out two 8-inch or 9-inch round pieces of parchment paper and place them in the bottom of your chosen cake pans. Butter the sides of the pans and dust with flour, shaking out the excess.
In a glass measuring cup, add the egg, egg whites, coconut cream, milk, vanilla and coconut extract. Whisk until combined.
In the bowl of an electric mixer fitted with the paddle attachment, add the flour, sugar, baking powder and salt (alternately, you can use a hand mixer and a large bowl). Mix on low speed to combine. Add the butter, one piece at a time, and beat until the butter pieces are no larger than small peas, about 2 minutes. Slowly add half of the liquid mixture, increase speed to medium-high and beat until light and fluffy, about 1 minute. Slowly add the remaining liquid. Scrape down the sides of the bowl with a rubber spatula and beat until combined, about 30 seconds.
Divide the batter evenly between the prepared pans. Bake the cake layers for 30 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through to ensure even baking. Transfer to a wire rack and let cool in the pans at least 30 minutes before inverting onto a rack to cool completely.
MAKE THE RASPBERRY BUTTERCREAM FILLING:
Puree the raspberries in a food processor. Strain the puree through a fine mesh sieve placed over a bowl to remove the seeds. Add the butter to the clean bowl of an electric mixer fitted with the paddle attachment (or use a hand mixer and a large bowl). Beat on medium speed for 30 seconds. Add the powdered sugar and salt and mix until light and fluffy, about 4 minutes. Add the raspberry puree, a tablespoon at a time, until desired color and flavor is reached. Beat on high for about 30 seconds to lighten the filling.
MAKE THE COCONUT- MARSHMALLOW BUTTERCREAM FROSTING:
Add the butter to the clean bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer and a large bowl). Add the powdered sugar and mix until light and fluffy, about 4 minutes. Add the marshmallow creme, heavy cream, coconut extract and salt; beat for an additional minute.
ASSEMBLE THE CAKE:
Place one of the cake layers on a cake board or serving platter. Spread the raspberry buttercream filling over the top of the cake. Place the second cake layer on top. Frost the top and sides of the cake with the frosting. Coat the frosting with the toasted coconut flakes. Top the cake or serve with fresh raspberries.