Preheat oven to 350 degrees (F). Generously grease the bottom and sides of three 9-inch round cake pans; line with parchment paper rounds and set aside until needed.

In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth and creamy, about 1 minute.

Gradually add in the sugar and beat on high speed for 2 minutes or until light and fluffy.

Beat in the vanilla extract, coconut extract, and almond extract.

Reduce the speed to low and add in the beaten egg whites in three additions, beating well after each addition.

In a spouted measuring cup, combine the coconut milk and sour cream. Mix until evenly combined.

On low speed, add the flour mixture in three additions, alternating it with the coconut milk/sour cream mixture, beginning and ending with the flour.

Add in the oil and beat until just combined. Fold in the coconut until just combined.

Divide the batter evenly among the prepared pans and smooth the tops.

Bake for 20 minutes or until lightly brown around the edges and a toothpick comes out clean.

Cool the cakes in the pans on a wire rack for 20 minutes. Then invert the cake layers onto cooling racks and cool completely.

In the bowl of a stand-mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-high speed until completely smooth, about 2 minutes.

Beat in the vanilla, salt, coconut extract, and coconut milk.

Reduce the speed to low and gradually add the sifted confectioners’ sugar, adding ¼ cup at a time.

Once all ingredients are incorporated, increase the speed to high and beat for 2 minutes until super fluffy.

Trim any domed part off the top of each cake layer with a serrated knife.

Place one cake layer on a large plate or cake stand. Spread 1 cup of the frosting on top and then spread a ¼ cup of raspberry preserves on top of the frosting.

Top with another cake layer and repeat the layering process, ending with the last cake layer on top.

Spread all remaining frosting over the top and sides of the cake.

Press shredded coconut around the sides of the cake and sprinkle remaining coconut on top.

Allow the cake to set for 30 minutes before slicing. Then slice and serve.