Preheat your oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.

In a large mixing bowl, sift together 3 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt.

In a stand mixer, beat 1 cup of softened unsalted butter until smooth, then gradually add in 2 cups of granulated sugar and beat until fluffy.

Mix in 1 tablespoon of vanilla extract, 1 teaspoon of coconut extract, and 5 beaten egg whites until just combined.

In a separate measuring cup, mix 1 cup of canned coconut milk with ½ cup of sour cream until smooth.

Alternately add the dry ingredient mixture and the coconut milk mixture to your creamed butter mixture, mixing on low speed.

Gently fold in 1 cup of unsweetened shredded coconut into the batter.

Place the cake pans in the oven and bake for about 20-25 minutes, until lightly browned and a toothpick inserted comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Beat together 8 ounces of cream cheese and ½ cup of unsalted butter, then gradually add in 4 cups of confectioners' sugar and 1 teaspoon of vanilla extract.

Once the layers are cool, spread raspberry preserves on top of one layer, followed by frosting, and repeat with the second layer. Frost the top and sides of the cake.

Sprinkle shredded coconut generously over the frosting and let the cake rest for at least 30 minutes before slicing.