Sour Cream Coconut Layer Cake with Raspberry Filling and Sour Cream Coconut Icing

1. Mix the icing ingredients together. Cover and set in the refrigerator for at least 2 hours.
2. Have all cake ingredients, except heavy cream, at room temperature.
3. Place mixing bowl and beaters for cream in the freezer or refrigerator to chill thoroughly.
4. Preheat oven to 350ºF. Line six 9-inch cake pans with parchment paper, spray with nonstick spray and sprinkle bottom and sides with Wondra. Shake off excess by bumping the pans lightly against the wall of the kitchen sink.
5. Whisk all dry ingredients together well (cake flour, sugar, baking powder, and salt) and set aside.
6. Add in softened butter and coconut oil. Mix with electric mixer until combined. Do not overbeat.
7. Whisk together eggs, egg yolks, buttermilk, and extracts. Add in three parts to the flour mixture and beat on medium for approximately 2 minutes.
8. Whip heavy cream to soft peaks. Gently fold into cake batter.
9. Pour batter evenly into prepared pans, about 1 1/3 cups in each pan. Smooth with a spatula and lightly tap on the counter to release any air bubbles.
10. Bake for 10–15 minutes (do not overcook). Set on a wire rack to cool for 10 minutes before turning out and returning to the wire rack.
11. For the filling, warm the raspberry jam in a small saucepan over low heat or in the microwave and spread evenly on the cake layers while they are still warm. Cool layers completely.
12. Spread each layer evenly (except the top layer) with icing.
13. Whip the topping ingredients until the cream reaches stiff peaks. Spread evenly across the top layer and garnish with fresh raspberries.

Notes:
1. I only used the icing between the layers. If you want it to spread on the sides and top as well, you will need to double the icing ingredients.
2. This cake only improves with age. I prefer to make it ahead, leaving off the whipped topping. Wrap in plastic wrap and refrigerate until about 1 hour before serving. Top with whipped cream and garnish with raspberries and flaked coconut before serving.
3. Obviously, these are large pieces of cake! They will need to be sliced large enough so that the layers remain together but not so thick as you might normally serve.

Recipe adapted from The Chew, ABC Television.