Any meal is even more delicious when finished with this mile-high almond-scented cake that pairs perfectly with a glass of bubbly.
- 2 3/4 c. cake flour
- 2 tsp. baking powder
- 2 1/2 c. granulated sugar
- 2 1/4 c. butter at room temperature
- 6 egg whites
- 2 tsp. almond extract
- 1 c. milk
- 3 tbsp. milk
- 2 1/2 c. confectioners' sugar
- 4 tbsp. seedless raspberry jam
- 1 c. sweetened flaked coconut chopped
- 1 (12-oz.) package frozen unsweetened raspberries thawed
- Assorted fresh berries
Heat oven to 325 degrees Fahrenheit. Coat six eight-inch round cake pans with baking spray with flour. Combine cake flour and baking powder; reserve. On medium speed, beat two cups granulated sugar and one cup butter until fluffy, two minutes. On low speed, beat in egg whites, one at a time, then almond extract. Alternately beat in flour mixture and milk, ending with flour. Divide batter among pans. Bake 15 minutes or until toothpick inserted into center comes out clean. Cool.
On medium speed, beat remaining butter until fluffy, two minutes. On low speed, gradually beat in confectioners’ sugar, then remaining milk and extract. Transfer one cake layer to serving plate; spread top with 1/2 cup frosting. Top with another cake layer; spread with two tablespoons jam. Repeat layering, alternating frosting and jam fillings, ending with cake layer.
Spread remaining frosting over cake; press on coconut. Purée raspberries and remaining granulated sugar; strain. Serve purée with cake and berries.
Pro tip: To make cake using just two eight-inch cake pans, spread about one cup of batter in each pan and bake according to recipe directions. Cool, clean, and re-coat pans between bakings.