INGREDIENTS
2 1/4 cups
cake flour
1 tbsp
baking powder
1/2 tsp
salt
1 1/4 cups
whole milk or buttermilk
4
large egg whites
1 1/2 cups
sugar
2 tsp
grated lemon zest
1/2 cup
unsalted butter, at room temperature
1/2 tsp
pure lemon extract
1 cup
sugar
4
large egg whites
1 1/2 cups
unsalted butter, at room temperature
1/4 cup
fresh lemon juice
1 tsp
pure vanilla extract
2/3 cup
seedless raspberry preserves, stirred vigorously or warmed gently until spreadable
About 1 1/2 cups sweetened shredded coconut