The recipe for this amazing golden coconut-raspberry cake is pretty interesting and one I am challenging myself to make – just because. Although it is a wonderful variation for those planning a wedding or a bridal shower: RECIPE Vanilla coconut batter 200g grated coconut 100g coconut flour (you can also substitute it with rice flour) 125g rice flour (white rice flour, if available) 160g butter 200g sugar 6 eggs (size L) 4 tsp organic baking powder 1 tsp ground vanilla (or you can use some vanilla extract) 1 pinch of salt 240ml milk Raspberry Cream Filling 200g raspberry-(vanilla-)jam 400g heavy cream 4 tsp sugar Buttercream Icing 300g butter, soft 500g icing sugar 2 tbsp rose water Edible Decoration edible gold dust (also you need a compatible brush for the gold dust) edible gold leaf (we took 4 pieces) Additional Decoration flowers (roses, eycalyptus, thistels…depending on personal favorites and season) sparklers {For full recipe go here}