Coconut Cake with Raspberry Filling

A little coconut flour (choose from special flour) adds nutty essence. But don't overdo it and use more than indicated; since this flour lacks the gluten inherent in wheat cake flour, it will destroy the structure.
To make the filling, combine the raspberries, 1/3 cup sugar, 2 tablespoons water, and 1/8 teaspoon salt in a saucepan; bring to a boil. Cook over medium heat for 5 minutes, stirring frequently, until the berries break apart. Combine cornstarch and liqueur; beat with a whisk until smooth. Add the cornstarch mixture to the raspberry mixture, stirring with a whisk; bring back to the boil. Cook for 1 minute or until thickened, stirring constantly. Spoon the mixture into a bowl; cover and refrigerate until tender.Preheat the oven to 350 degrees.To make the cake, brush 3 (8-inch) round metal cake pans with baking spray and line the bottom of the pans with waxed paper. Brush the waxed paper with baking spray; set the prepared pans aside.Spoon the flour into dry measuring cups; flatten with a knife. Combine flour, baking powder, and salt in a bowl; whisk to combine. Combine 1 1/4 cups sugar, vegetable oil, and vanilla in a large bowl. Beat with a mixer on medium speed for 5 minutes or until fluffy. Add coconut water; beat on low speed for 1 minute or until smooth. Add flour mixture; beat on low speed for 1 minute or until smooth.Place 6 egg whites in a large, clean bowl. Beat with a mixer on high speed until medium peaks form, using clean, dry beaters. Add 1/4 cup sugar, 1 tablespoon at a time; beat for 1 minute. Add one-fourth of the egg white mixture to the batter; gently add the remaining egg white mixture. Spread the dough evenly over the prepared pans. Bake at 350 ° C for 19 minutes or until a wooden stick inserted in the center comes out clean. Cool in the tins on a wire rack for 10 minutes. Remove from the pan; cool completely on a wire rack.To make the glaze, combine the 3 egg whites and the tartar in a large bowl; beat with a mixer on high speed until medium peaks form with clean, dry beaters. Combine 1/2 cup sugar, 3 tablespoons water, and 1/8 teaspoon salt in a saucepan; bring to a boil. Cook, without stirring, until the candy thermometer reads 250°. Using a mixer on low speed, pour the hot sugar syrup in a thin stream into the mixing bowl. Gradually increase the speed to high; beat for 3 minutes or until the dough thickens and cools.To assemble the pie, place 1 cake on a serving platter; spread with half of the filling (about 1 cup), leaving a 1/2-inch thick rim. Top with another cake and spread with the remaining filling, leaving a 1/2-inch thick border. Top with the remaining cake. Spread the icing on the top and sides of the cake. Gently press the coconut chips into the edges of the cake.