Preparation Steps

• Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
• In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
• In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
• Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
• Alternate adding the dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry ingredients. Fold in the shredded coconut.
• Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
• Prepare the raspberry filling by mashing the fresh raspberries with the raspberry jam in a small saucepan. Cook over medium heat for 5 minutes until slightly thickened, then cool to room temperature.
• Make the cream cheese frosting by beating the softened cream cheese and butter until smooth. Gradually add powdered sugar until the frosting reaches a spreadable consistency.
• To assemble, place one cake layer on a serving plate. Spread the raspberry filling evenly over the layer, then top with the second cake layer. Frost the top and sides with the cream cheese frosting.
• Garnish the top with toasted shredded coconut and a few fresh raspberries. Chill briefly to set the frosting, slice, and serve.