Coconut Cake with Raspberry Buttercream Filling

Bahan-bahan (14 porsi)

• 1 large egg
• 5 large egg whites
• 3/4 cup coconut cream
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 2¼ cups cake flour, (sifted)
• 1¼ cups granulated white sugar
• 1 tablespoon baking powder
• 3/4 teaspoon Kosher salt
• 3/4 cup (1½ sticks) unsalted butter, at room temperature ((cut into 12 pieces))
• 6 ounces fresh raspberries
• 3/4 cup (1½ sticks) unsalted butter, (at room temperature)
• 2½ cups powdered sugar
• pinch of Kosher salt
• 1 cup (2 sticks) unsalted butter, (at room temperature)
• 3 cups powdered sugar, (sifted)
• One 7-ounce jar Marshmallow Creme
• 2 tablespoons heavy whipping cream
• 1 teaspoon coconut extract
• 1/8 teaspoon Kosher salt
• 2 cups shredded coconut, (lightly toasted)
• 6 ounces fresh raspberries, (for topping or serving)