Step 1: Prepare the Cake Pans

Preheat your oven to 350°F (175°C).

Grease and line three 8-inch round cake pans with parchment paper. Proper preparation ensures the cake layers release easily after baking.

Set the prepared pans aside while you mix the batter.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt

Whisk thoroughly to distribute the leavening agents evenly throughout the flour mixture.

Set aside.

Step 3: Cream the Butter and Sugar

In a separate large mixing bowl, beat the softened butter and sugar together using an electric mixer.

Continue mixing for approximately 3 to 5 minutes until the mixture becomes light, fluffy, and pale in color.

This step is essential for creating a soft and tender cake texture.

Step 4: Add Eggs and Flavorings

Add the eggs one at a time, mixing well after each addition.

Stir in:

• Vanilla extract
• Coconut extract

The extracts enhance the cake’s tropical flavor profile and provide depth of taste.

Step 5: Combine Wet and Dry Ingredients

Alternate adding the dry ingredients and coconut milk to the butter mixture.

Begin and end with the dry ingredients.

Gently fold in:

• Sour cream
• Shredded coconut

Mix only until combined. Overmixing can result in a dense cake.

The batter should be smooth and thick.

Step 6: Bake the Cake Layers

Divide the batter evenly among the prepared pans.

Bake for 22 to 28 minutes or until a toothpick inserted into the center comes out clean.

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

Never frost warm cake layers.

Step 7: Make the Raspberry Filling

Combine raspberries, sugar, and lemon juice in a saucepan.

Cook over medium heat until the berries begin to break down.

In a small bowl, mix cornstarch and water to create a slurry.

Stir the slurry into the raspberry mixture.

Cook for another 2 to 3 minutes until thickened.

Remove from heat and allow the filling to cool completely.

The filling should have a jam-like consistency.

Step 8: Prepare the Coconut Frosting

Beat softened butter until smooth and creamy.

Gradually add powdered sugar one cup at a time.

Add:

• Coconut milk
• Coconut extract
• Vanilla extract
• Salt

Continue beating until light, fluffy, and spreadable.

Adjust consistency by adding additional coconut milk if necessary.

Step 9: Assemble the Cake

Place the first cake layer on a serving plate.

Spread a layer of coconut frosting around the outer edge to create a border.

Fill the center with raspberry filling.

Add the second cake layer and repeat the process.

Place the third layer on top.

This technique helps keep the filling contained between the layers.

Step 10: Frost the Entire Cake

Apply a thin crumb coat of frosting over the cake.

Chill for 20 minutes.

Apply the final layer of frosting evenly over the top and sides.

Use an offset spatula for a smooth professional finish.

Step 11: Decorate the Cake

Press shredded coconut onto the sides of the cake.

Arrange fresh raspberries around the top edge.

Sprinkle toasted coconut flakes for added texture and flavor.

Add mint leaves for an elegant finishing touch if desired.

Step 12: Chill Before Serving

Refrigerate the assembled cake for at least 30 minutes.

This helps the frosting set and makes slicing easier.

Serve chilled or at room temperature.