Vanilla Heart Shaped Cake with Raspberry and Custard Filling

Ingredients

• 1 cup sweetened shredded coconut
• 1 stick unsalted butter, melted and cooled, plus more, softened, for pans
• 1 ¾ cups cake flour (not self-rising), plus more for pan
• 1 ¾ teaspoons baking powder
• ¾ teaspoon kosher salt (we use Diamond Crystal)
• 4 large eggs, room temperature
• 1 ¼ cups sugar
• ½ vanilla bean, split and seeds scraped (optional)
• ½ cup crème fraîche or sour cream
• ¼ cup whole milk, room temperature
• 1 teaspoon pure vanilla extract
• 1 ½ cups No-Fuss Pastry Cream
• ¾ cup heavy cream
• 18 ounces fresh raspberries (3 packages; about 4 cups)
• Silky Crème-Fraîche Whipped Cream

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