\nPreheat oven to 350 degrees F. Grease and flour a 13\u00d79 baking dish, or use baking spray. Set it aside.<\/span><\/p>\n<\/li>\n\nIn a large mixing bowl, beat butter with granulated sugar for several minutes, until butter turns pale in color. Add in eggs, egg whites, and vanilla extract. Beat an additional 2-3 minutes, scraping down the sides of the bowl as needed.<\/span><\/p>\n<\/li>\n\nAdd in cake flour, salt, and baking powder, Mix just until combined.<\/span><\/p>\n<\/li>\n\nAdd buttermilk. Beat for a minute or two until fully blended. Pour batter into baking dish.<\/span><\/p>\n<\/li>\n\nBake for 40-44 minutes, or until a toothpick inserted into the center comes out with just crumbs. Poke about 20 holes in the top of the warm cake with the back of a wooden spoon. Spread the raspberry preserves over the top while the cake was still warm.<\/span><\/p>\n<\/li>\n\nIn a mixing bowl, beat marshmallow fluff with butter for 3 minutes. Add in vanilla and powdered sugar and beat for about 3 minutes. Frosting with be thick, almost like a taffy texture. Drop onto the raspberry preserves and spread using an offset spatula or fingertips.<\/span><\/p>\n<\/li>\n\nIn a bowl, add coconut and gel food coloring. Mix with a fork until all the coconut has been tinted. Add an additional drop or two to achieve desired color. Spread coconut over cake. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
\n
\n- If you prefer to use a cake mix, you can swap out the homemade vanilla sheet cake for a yellow cake or butter cake instead!<\/li>\n
- Save your two leftover egg yolks to make my homemade lemon curd recipe or my drop sugar cookies.<\/li>\n
- I used an 18 ounce jar of Raspberry preserves, which is about 1 3\/4 cups.<\/li>\n
- Storage<\/strong>\u2013 cover cake with plastic wrap and keep in the refrigerator for up to 5 days.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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