Rich with almonds and coconut, this three-layer cake is so wonderfully moist and flavorful, even our taste testers who swore they didn’t like “white cake” went back for seconds.
Lightly grease and flour three 9x2-inch cake pans; set aside. Adjust the oven rack to the center and preheat to 350°.
Sift together flour, baking soda, and salt; set aside. With an electric mixer on medium speed, cream butter and sugar, scraping the bowl and beaters occasionally, until there are no lumps and mixture is light and fluffy. Add egg yolks, two at a time, mixing well after each addition; blend in vanilla extract. Add dry ingredients 1 cup at a time, alternating with buttermilk. Scrape the bowl, then blend in coconut and almonds.
In a clean bowl, whip egg whites to soft peaks; fold egg whites into batter in three stages.
Divide batter evenly into prepared pans. Bake 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove cakes from oven and cool in pans 5 minutes. Flip cakes out onto a baking sheet lined with waxed paper and cool completely. Wrap each cake individually and refrigerate.
In a small bowl, mix together gelatin and water; set aside. Thaw raspberries; puree in a blender, then strain to remove seeds and set puree aside. Set up a double boiler and bring water to a boil. In a separate bowl, whisk together raspberry puree, egg yolks, sugar, lime juice, and zest. Transfer mixture to the top of the double boiler; cook until mixture starts to thicken, stirring constantly with a whisk. When mixture resembles loose pudding, whisk in butter in three stages; add gelatin and continue whisking 2 minutes.
Remove from heat and transfer mixture to a clean bowl. Press plastic wrap onto the surface of the curd; this prevents a skin from forming. Refrigerate immediately.