Ingredients
CAKE
1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white shortening
1 tablespoon pure vanilla extract
2 cups sugar
5 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
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Set oven to 350 degrees F. Grease three 9-inch round cake pans. For cake; in a small bowl combine 1 cup buttermilk with 1 teaspoon baking soda; set aside. In a large bowl cream the butter and shortening with sugar and vanilla until fluffy. Add in eggs and the buttermilk/soda mixture; beat until well combined. In a small bowl combine the flour with baking powder then add to the creamed mixture; beat until just combined. Mix in 1 cup coconut. Divide into prepared baking pans. Bake for about 30-35 minutes or until the cakes test done. Allow to cool in pans then remove to a wire rack/s to cool completely. Place 1 cake layer on a plate, then spread about 3/4 cup of the raspberry preserves on top (can use more or less). Place the second cake layer over the top, then spread the top of cake layer with remaining 3/4 cup preserves. Top with remaining third cake layer. For the frosting; in a bowl combine the cream cheese with soft butter, cream and both extracts; beat until combined. Add in confectioners sugar and beat until smooth adding in more cream or confectioners sugar if needed to achieve desired spreading consistancy. Mix in 1 cup coconut. Spread on top and sides of the cooled cake. Sprinkle flaked coconut over the top of the cake (use as much as desired).
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Italian cream cheese — tiramisu, pasta, risotto finishing
Achievable elevated desserts — laminated doughs, cakes, custards
Thick coconut cream — curries, whipped topping, ice cream base
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Cream-filled mozzarella — caprese, pizza, peach salad, tomatoes