Raspberry, Coconut And Lemon Layer Cake

INGREDIENTS

160 milliliters

full fat coconut milk

40 g

unsweetened desiccated coconut

1 tsp

vanilla extract

1 tsp

coconut extract (optional)

175 g

butter (softened)

200 g

caster sugar

large eggs

200 g

(1 + 2/3 cup) plain (all-purpose) flour

1 3/4 tsp

baking powder

300 milliliters

full fat milk

6 tbsp

plain (all-purpose) flour

270 g

+ 2 Tbsp) softened butter

270 g

caster sugar

1 1/2 tsp

vanilla extract

salt

5 tbsp

freeze dried raspberry powder

about 4 heaped spoonfuls lemon curd

crushed and whole freeze dried raspberries

desiccated coconut

mint sprigs

dried rosebuds (optional)