Ingredients
Scale
- 5 large eggs
- 1 cup whole milk
- 6 tablespoons butter
- 2 cups granulated sugar (400 grams)
- 2 cups cake flour (220 grams)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 2 teaspoons unflavored gelatin powder
- 1 cup granulated sugar (200 grams)
- 1¼ cup water (divided)
- 10 ounces frozen raspberries (thawed)
- 2 cups powdered sugar (250 grams)
- ¼ teaspoon red food coloring (optional)
- 2 cups desiccated coconut
Instructions
- For the Hot Milk Sponge Cake:
- For the Raspberry Glaze and Coconut Coating:
- To assemble: