Preparation Steps

• Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
• In a medium bowl whisk together flour, baking powder, baking soda, and salt until evenly combined.
• In a large bowl, cream the softened butter and 2 cups sugar until light and fluffy, about 3 to 4 minutes.
• Add eggs one at a time, beating well after each addition. Stir in the vanilla.
• With mixer on low, alternate adding the dry ingredients and the coconut milk and sour cream, beginning and ending with the dry ingredients. Mix until just combined, then fold in 1.5 cups shredded coconut.
• Divide batter evenly between prepared pans and smooth the tops. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then turn out to wire racks to cool completely.
• While cakes bake, make the raspberry filling: combine raspberries, 0.5 cup sugar, and lemon juice in a saucepan over medium heat. Bring to a simmer and cook 5 minutes. Stir cornstarch slurry into raspberries and simmer until thickened, about 1 to 2 minutes. Remove from heat and cool completely.
• Make the coconut buttercream: beat 1 cup softened butter until smooth. Gradually add powdered sugar, mixing on low. Add coconut extract and heavy cream and beat on high until light and fluffy, about 3 to 4 minutes.
• Level the cake layers if needed. Place one layer on a serving plate and spread the cooled raspberry filling over it, leaving a small margin at the edge. Top with the second layer.
• Frost the top and sides of the cake with the coconut buttercream. Press toasted shredded coconut onto the sides and sprinkle more on top. Chill 30 minutes before slicing for cleaner cuts.