Coconut Chocolate Cake with Raspberries

Ingredients

For cake

• 1 1/4 cup plus 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, at room temperature
• 1/4 cup virgin coconut oil, at room temperature
• 1 cup sugar
• 2 large eggs, at room temperature
• 1 teaspoon coconut extract
• 1/2 cup plus 2 tablespoons whole milk
• 2 tablespoons coconut milk

For frosting

• 1 3/4 cups sugar
• 1 1/2 cups heavy cream
• 7 1/2 ounces unsweetened chocolate, finely chopped
• 12 tablespoon unsalted butter, cut into small pieces
• 1 1/2 teaspoons vanilla extract
• Fresh raspberries

Preparation

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