All-American Berry Flag Cake

Cake

1. PREHEAT oven to 350°F.
2. LINE a 9-inch x 13-inch baking pan with parchment paper.
3. PLACE 2 ½ cups cake flour into a large bowl.
4. ADD 2 teaspoons baking powder and ADD 1/2 teaspoon salt.
5. WHISK to combine ingredients and SET ASIDE flour mixture.
6. POUR 2/3 cup coconut milk into a medium bowl.
7. ADD 1 ½ teaspoons vanilla extract.
8. STIR to combine and SET ASIDE coconut milk mixture.
9. PLACE 1 cup (2 sticks) unsalted butter into a large mixing bowl or the bowl of a stand mixer.
10. ADD 1 ½ cups granulated sugar.
11. BEAT until very light and fluffy.
12. ADD one-third of flour mixture to butter mixture and BEAT just until combined. Do not overmix.
13. ADD half of coconut milk mixture to butter mixture and BEAT just until combined. Do not overmix.
14. ADD half of remaining flour mixture to butter mixture and BEAT just until combined. Do not overmix.
15. ADD remaining coconut milk mixture to butter mixture and BEAT just until combined. Do not overmix.
16. ADD remaining flour mixture to butter mixture and BEAT just until combined. Do not overmix.
17. SET ASIDE batter.
18. PLACE 6 large egg whites into a mixing bowl or the bowl of a stand mixer.
19. BEAT until foamy.
20. ADD remaining 1/4 cup granulated sugar and BEAT until stiff peaks form.
21. FOLD IN one-third egg white mixture into batter until no white streaks remain.
22. FOLD IN remaining egg white mixture into batter until no white streaks remain.
23. SPREAD batter in prepared baking pan.
24. SMOOTH surface of batter and TAP baking pan on countertop to remove air bubbles.
25. BAKE 45 minutes or until cake tester inserted in center of cake comes out clean.
26. ALLOW cake to cool 10 minutes in pan.
27. INVERT cake onto wire rack and ALLOW cake to cool completely.

Frosting

1. PLACE 1 package (6 ounces) raspberries into a large bowl.
2. MASH raspberries with a fork or potato masher.
3. ADD 1 ½ cups frosting and stir until evenly blended.
4. CHILL raspberry frosting in refrigerator until needed.
5. PLACE cake onto a cutting board or large platter.
6. SPLIT cake in half lengthwise using a serrated knife.
7. REMOVE and SET ASIDE top half of cake.
8. SPREAD raspberry frosting evenly over bottom half of cake.
9. PLACE top half onto bottom half and PRESS DOWN gently.
10. RESERVE about 2 cups frosting and FROST cake completely on top and sides with remaining frosting.
11. FORM American flag stars on top of cake using blueberries.
12. FORM American flag stripes on top of cake using remaining raspberries.
13. FIT a pastry bag with a large star tip (or use a sandwich bag with one corner snipped off).
14. TRANSFER reserved frosting to bag and PIPE frosting between raspberry stripes and between blueberry stars.
15. CHILL cake until ready to serve.

Filling and Decoration

1. PLACE 1 ½ cups (3 sticks) unsalted butter into a large mixing bowl or the bowl of a stand mixer.
2. ADD 3/4 cup coconut milk.
3. ADD 1 teaspoon vanilla extract and ADD 1/8 teaspoon salt.
4. BEAT until combined.
5. ADD 4 cups powdered sugar.
6. BEAT on low until creamy.
7. ADD 1 cup powdered sugar and BEAT until creamy.
8. CONTINUE ADDING powdered sugar, 1 cup at a time, and BEATING until a total of 9 cups powdered sugar is added.
9. BEAT on high until frosting is light and fluffy.
10. CHILL frosting in refrigerator until needed.

1. Watch the video for decorating tips!