Coconut Raspberry Layer Cake

Butter and line with buttered parchment or waxed paper two 9-inch
round pans, 1 1/2 to 2-inches deep. Set a rack at the middle level of
the oven and preheat to 350 degrees. Sift the cake flour, baking
powder and salt onto a piece of parchment or waxed paper and set
aside. Use an electric mixer set at medium speed to beat the butter
and sugar until light, about 3 minutes. Beat in the lemon zest, and
extract. In a bowl, whisk together the egg whites and milk. Add a
third of the flour mixture to the butter and sugar mixture and beat
until smooth. Scrape down bowl and beaters. Beat in half the milk and
egg white mixture until incorporated, then beat in another third of
the flour mixture. Scrape bowl and beaters. Beat in remaining liquid
until absorbed, followed by remaining flour mixture. Scrape well
after each addition. Divide batter between prepared pans and smooth
top evenly. Bake for about 30 to 35 minutes, until well risen and a
toothpick inserted in the center emerges clean. Cool layers in pans
for 5 minutes, then invert to racks to cool. Peel off paper. If
prepared in advance, double wrap layers in plastic wrap and chill for
up to several days or freeze. To make the buttercream, combine egg
whites and sugar in the bowl of an electric mixer. Whisk over a pan
of simmering water until egg whites are hot and sugar is dissolved.
Whip by machine until cooled. Switch to paddle and beat in butter
until smooth. Beat in lemon juice and vanilla. To assemble cake, cut
each layer into two horizontal layers. Place first layer on a
cardboard and spread with a third of the jam and a quarter of the
buttercream. Place another layer on and repeat. Place another layer
on and repeat again. Place the last layer on and spread the entire
outside of the cake with the last quarter of the buttercream. Adhere
the coconut all over the outside of the cake. This recipe yields ??
servings.