This was my grandma's absolute favorite cake! Now I understand why.

Servings: 12

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup canned coconut milk
1 cup shredded coconut
1 1/2 cups fresh raspberries
1 cup raspberry puree (optional)
2 cups powdered sugar
1/4 cup unsalted butter, softened
2 tablespoons coconut milk
1 teaspoon vanilla extract

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Alternately add the flour mixture and coconut milk to the butter mixture, beginning and ending with the flour. Mix until just combined.

Gently fold in the shredded coconut and fresh raspberries.

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

For the frosting, beat together the powdered sugar, butter, coconut milk, and vanilla extract until smooth and creamy.

To assemble, place one cake layer on a serving plate. Spread a layer of raspberry puree (if using) and a layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake.