1-Step-by-Step Directions for the Coconut Cake: Preheat the oven to 350 degrees Fahrenheit and grease the bottoms and sides of three cake pans generously, then line the bottoms with parchment paper. In a large bowl, whisk together 2 and 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon salt; set aside. In a mixer, beat 1/2 cup unsalted butter until smooth and creamy, then gradually add 1 and 1/2 cups granulated sugar and beat on high speed until light and fluffy, about 2 minutes.

2-Step-by-Step Directions for the Coconut Cake: Mix in 1 teaspoon vanilla extract, 1 and 1/2 teaspoons coconut extract, and 1/4 teaspoon almond extract. Reduce mixer speed to low and add 6 large egg whites in three additions, beating well after each and scraping the bowl frequently. In a separate bowl, combine 1 cup canned full-fat coconut milk and 1/2 cup sour cream. Alternately add the flour mixture and the coconut milk mixture in three additions, starting and ending with the flour, mixing just until combined on low speed. Add 1/3 cup unrefined coconut oil and mix until combined, then fold in 1 cup unsweetened shredded coconut with a rubber spatula.

3-Step-by-Step Directions for the Coconut Cake: Divide the batter evenly among the pans and smooth the tops. Bake for about 20 minutes, or until the edges are lightly browned and a toothpick inserted comes out clean. Cool the cakes in the pans on a wire rack for 20 minutes, then invert onto racks and cool completely. This method ensures your coconut cake remains moist and full of flavor, perfect for a raspberry swirl coconut snowball cake.

4-Directions for the Coconut Cream Cheese Frosting: In a mixer, beat 1 cup unsalted butter and 8 ounces full-fat cream cheese on medium-high speed until smooth and creamy, about 2 minutes. Add 1 teaspoon vanilla extract, 1/4 teaspoon salt, 1/2 teaspoon coconut extract, and 3 tablespoons canned full-fat coconut milk; mix until combined. Reduce speed to low and gradually add 4 and 1/2 cups sifted confectioners’ sugar in 1/4 cup increments until fully incorporated, then increase to high speed and beat for 2 minutes until fluffy.

5-Assembly Instructions: Trim the domes off the cooled cake layers if needed using a serrated knife. Place one cake layer on a serving plate and spread 1 cup of the frosting evenly on top, followed by 1/4 cup raspberry preserves. Add the second layer and repeat the frosting and preserves layering. Place the third layer on top and spread the remaining frosting over the top and sides. Gently press 2 cups shredded coconut around the sides and sprinkle any remaining coconut on top, then allow the cake to set for 30 minutes before slicing and serving.