Coconut Cake with Raspberry Buttercream Filling

Ingredients (26)

• CAKE:
• 1 large egg
• 5 large egg whites
• 3/4 cup coconut cream
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 2¼ cups cake flour,
• 1¼ cups granulated white sugar
• 1 tablespoon baking powder
• 3/4 teaspoon Kosher salt
• 3/4 cup (1½ sticks) unsalted butter, at room temperature
• RASPBERRY BUTTERCREAM FILLING:
• 6 ounces fresh raspberries
• 3/4 cup (1½ sticks) unsalted butter,
• 2½ cups powdered sugar
• pinch of Kosher salt
• MARSHMALLOW COCONUT FROSTING:
• 1 cup (2 sticks) unsalted butter,
• 3 cups powdered sugar,
• One 7-ounce jar Marshmallow Creme
• 2 tablespoons heavy whipping cream
• 1 teaspoon coconut extract
• 1/8 teaspoon Kosher salt
• 2 cups shredded coconut,
• 6 ounces fresh raspberries,