Snow Queen/Coconut Layer Cake

The Recipe

Ingredients:

1 Recipe Golden Layers (see “Golden Layer” blog )

1 Recipe Creamy Vanilla Butter Cream (see Creamy Vanilla Butter Cream blog)

2/3 cups good quality raspberry preserves (I personally like the kind with seeds)

2 cups shredded sweetened coconut(optional)

1.  Place each layer on a cutting board or a clean surface and  cut lengthwise  (and evenly) with a long knife so that you have 2 layers.  You will have 4 layers when both layers have been sliced

2.   Place the bottom layer upright on a plate or cake wheel and spread half the jam over the layer. Place the second layer right side or upside down on top of the first layer and spread the buttercream over the top so that it is about a generous  ¼ inch thick ( about 3/8 inch). Place the 3rd layer on top of the butter cream layer and spread with the rest of the raspberry preserves.

3.  Basecoat the entire cake to trap all crumbs then use the remaining frosting to cover the cake

4.  Pat the coconut (if you are using it) around the top and sides using it all up!

This cake can be left at room temperature for several days if not eaten on day one (which is unlikely :-)

Adapted from Rosie’s All Butter, Cream-Filled, Sugar-Packed Baking Book published by Workman Publishing in 2011.