Ingredients
For the Cake
- ¾ cup unsalted butter, softened to room temperature
- 1 ¾ cup granulated sugar
- 3 large eggs
- 2 large egg whites
- 1 Tablespoon pure vanilla extract
- 2 ½ cups cake flour
- ½ teaspoon kosher salt
- 1 Tablespoon baking powder
- ¾ cup buttermilk
For the Frosting
- 1 ¾ cup raspberry preserves
- 7 ounces marshmallow fluff
- ½ cup unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- 3 cups powdered sugar
For the Coconut Topping
- 3 cups shredded sweetened coconut
- 4 drops neon pink gel food coloring
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 13×9-inch baking dish or use baking spray to ensure the cake doesn’t stick. Set the prepared dish aside.
- Mix the Butter and Sugar: In a large mixing bowl, beat the softened butter with the granulated sugar for several minutes until the mixture turns pale and fluffy, indicating it's well aerated.
- Add Eggs and Vanilla: Incorporate the 3 whole eggs, 2 egg whites, and 1 tablespoon of vanilla extract into the butter-sugar mixture. Beat for an additional 2 to 3 minutes, scraping down the sides to fully combine all ingredients.
- Add Dry Ingredients: Sift in the cake flour, kosher salt, and baking powder. Gently mix just until these dry ingredients are blended into the batter, taking care not to overmix.
- Incorporate Buttermilk: Pour in the ¾ cup buttermilk and beat the batter for 1 to 2 minutes until smooth and fully combined, producing a creamy consistency.
- Bake the Cake: Pour the batter evenly into the prepared 13×9 baking dish. Bake in the preheated oven for 40 to 44 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Add Raspberry Preserves: While the cake is still warm, use the back of a wooden spoon to poke about 20 holes in the top of the cake. Spread the 1 ¾ cups of raspberry preserves evenly over the surface, allowing it to seep into the holes for a flavorful burst.
- Prepare Marshmallow Frosting: In a clean mixing bowl, beat the marshmallow fluff with ½ cup softened butter for about 3 minutes until creamy. Add 1 teaspoon vanilla extract and 3 cups powdered sugar, then beat for another 3 minutes. The frosting will be thick and taffy-like in texture.
- Frost the Cake: Drop dollops of the marshmallow frosting over the raspberry layer and spread smoothly using an offset spatula or your fingertips to cover the cake completely.
- Color the Coconut: In a separate bowl, mix the 3 cups shredded sweetened coconut with 4 drops of neon pink gel food coloring, stirring with a fork to evenly tint the coconut. Add extra drops if a brighter color is desired.
- Add Coconut Topping: Sprinkle the pink coconut evenly over the frosted cake, gently pressing it down to stick to the frosting.
Notes
- Ensure butter is softened properly at room temperature for best mixing results.
- You can substitute cake flour with all-purpose flour minus 2 tablespoons per cup for a lighter texture.
- Use fresh egg whites for better volume and texture in the cake batter.
- Be careful not to overbake to keep the cake moist.
- For a stronger pink color, add gel food coloring gradually to the coconut until you reach your preferred shade.
- Store the cake covered at room temperature or refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
