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1
Preheat the oven to 350.
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2
Butter two 8-inch round cake pans and line the bottoms with parchment paper.
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3
Butter and flour the pans, tapping out excess flour.
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4
In a small bowl, sift the cake flour with the baking powder and salt.
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5
In a small pitcher, combine the milk with the coconut milk.
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6
In a medium bowl, beat the butter at medium speed until creamy.
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7
Slowly add the granulated sugar and beat until light and fluffy, scraping down the sides of the bowl.
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8
Add the egg yolks and vanilla and beat until smooth.
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9
At low speed, add the dry ingredients in 3 batches, alternating with the milk mixture; beat until smooth.
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10
In another bowl, using clean beaters, beat the egg whites at high speed until firm but not dry.
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11
Stir one-third of the beaten whites into the batter until smooth, then fold in the remaining whites until no white streaks remain.
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12
Divide the batter evenly between the prepared cake pans and smooth the surfaces.
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13
Bake for 35 minutes, or until the tops spring back when lightly pressed and a toothpick inserted into the centers comes out with just a few moist crumbs attached.
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14
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
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15
Peel off the parchment paper.
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16
Using a sharp serrated knife, cut each cake into 2 even layers.
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17
Spread the raspberry jam between the cut layers of each cake and then reassemble.
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18
Place one cake on a serving plate, right side up.
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19
Tuck 4 wide strips of wax paper under the cake to cover the plate.
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20
Spread 1 1/2 cups of the Seven-Minute Frosting on the top and then center the second cake over the first.
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21
Spread the frosting liberally over and around the cake.
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22
Dust your hands lightly with confectioners' sugar and press the coconut onto the side of the cake.
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23
Sprinkle the rest of the coconut on the top.
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24
Let the cake stand at room temperature for at least 30 minutes before slicing.
