Instructions: Butter 2 (9-inch) round pans, 1 1/2 to 2 inches deep, and then line with buttered parchment or waxed paper. Set aside at right Sift cake flour, baking powder and salt onto a piece of parchment or waxed paper and set aside. Beat butter and sugar in an electric mixer set at medium speed until light, about 3 minutes. Beat in lemon zest and extract. In a bowl, whisk together egg whites and milk. Add a third of the flour mixture to the butter and sugar mixture and beat until smooth. Scrape down bowl and beaters. Beat in half the milk and egg white mixture until incorporated, then beat in another third of the flour mixture. Scrape bowl and beaters.

Beat in remaining liquid until absorbed, followed by remaining flour mixture. Scrape well after each addition.

Divide batter between prepared pans and smooth tops even. Bake in the middle of a 350-degree oven for 30 to 35 minutes, until it has risen and a toothpick inserted in the center comes out clean. Cool layers in pans for 5 minutes, then invert onto racks to cool. Peel off paper. If you arent using right away, double wrap layers in plastic wrap and chill for up to several days or freeze. To assemble cake, slice each layer in half horizontally. Place first layer on a cardboard and spread with a third of the jam and a quarter of the butter cream. Top with another cake layer and repeat. Repeat with the third layer. Place the last layer on top and spread the entire outside of the cake with the last quarter of butter cream. Press coconut into the frosting all over outside of cake.

Serve cake at cool room temperature.

Makes one 9-inch cake, about 12
servings. To store, cover cake lightly and refrigerate for up to two days. Bring to room temperature before serving.

This is a great combination of colors, tastes and textures - raspberry preserves, white cake layers, lemon butter cream, and fluffy, white coconut. Its a perfect old-fashioned layer cake.

70 Minutes
40 minutes to make
30 minutes to bake

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