Ingredients
Cake:
2¾ cups cake flour
1 tablespoon baking powder
¼ teaspoon salt
1½ cup (3 sticks) unsalted butter, at room temperature, cut into pieces
1¾ cups granulated sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature
1 cup whole milk, at room temperature
1½ cups hulled and chopped Driscoll’s Strawberries*
Frosting:
1 cup (2 sticks) unsalted butter, at room temperature, cut into small pieces
4 cups confectioner’s sugar, whisked before measuring (plus extra as needed)
2 tablespoons whole milk (plus extra as needed)
1 teaspoon vanilla extract
Decorating Materials:
1 14 ounce bag of sweetened flaked long-shred coconut
Purple gel coloring
3 packages (6 ounces each) Driscoll’s Raspberries
1 package (16 ounces) Driscoll’s Strawberries
1 package (6 ounces or 11/3 cups) Driscoll’s Blackberries
Preparation
