½cup(38g) unsweetened coconut flakes (I used Bob’s Red Mill)
3/4cup(183g) coconut milk (from shaken can)
2tablespoons(30g) vegetable oil
For the frosting:
8ozcream cheeseroom temperature
1cup(230g) heavy cream
1cup(125g) powdered sugar
Toasted coconut for garnishoptional
Preheat the oven to 350°F.
Add the flour, salt, baking powder, sugar, and coconut flakes to a bowl, stir to combine.
Add the coconut milk, pilsner, eggs, oil, vanilla, and coconut extracts. Whisk together until just combined.
Spray a 9x5 inch loaf pan with cooking spray, add the batter. Bake for 60 minutes or until the top has started to brown and the cake springs back when lightly touched.
Allow to cool to room temperature before removing from the pan.
Add the cream cheese to the bowl of a stand mixer fitted with a whisk attachment. Beat until light and fluffy, scraping the sides several times to make sure all cream cheese is mixed.
Add the heavy cream and vanilla extract. Starting on a low speed and building up speed to medium-high, beat until the cream and cream cheese are well combined, light and fluffy. Add the powdered sugar, stir to combine.
Cut the cake in half horizontally to make two layers. Add half the frosting in an even layer on the cut side of one of the loaves. Top with raspberries.
Add the other layer, cut side down. Top with remaining frosting. Sprinkle with toasted coconut flakes.
*To toast coconut, add to a dry pan over high heat. Pull back and forth over the burner, tossing until just toasted. Be careful, it burns quickly.