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Frosting:
2 - 8 ounce packages cream cheese,
room temperature
1 cup unsalted butter, room temperature
2 teaspoons pure vanilla extract
12 ounces confectioners' sugar
1 - 8-ounce jar seedless raspberry
preserves
To make cake: Heat oven to 325F. Spray 3 8-inch
cake pans with
non-stick vegetable spray. Dust with flour. Spread
coconut out on a
cookie pan and bake about 3 minutes, toss and bake
another 3 minutes,
until coconut is lightly toasted. Set aside.
Cream butter, shortening and sugar together until
fluffy. Beat in egg
yolks, 1 at a time. Sift together flour and baking
soda. Add flour
mixture and buttermilk alternately to the creamed
mixture, beginning
and ending with flour. Stir in vanilla, 1/2 cup
coconut and pecans.
Beat egg whites until stiff. Fold into cake mixture.
Divide batter between prepared pans. Bake in hot
oven 40 to 45
minutes or until a toothpick inserted near center
comes out clean.
Invert on cooling racks until cool.
To make frosting: Whip together cream cheese, butter
and vanilla.
Gradually whip in the confectioners' sugar. When
frosting the cake,
spread frosting on top of bottom layer and middle
layer. Spread
raspberry on the bottom of middle layer and top
layer. Stack layers.
Frost top and sides. Press the remaining coconut
on outside of cake.
