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1
Set oven to 350 degrees F.
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2
Grease three 9-inch round cake pans.
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3
For cake; in a small bowl combine 1 cup buttermilk with 1 teaspoon baking soda; set aside.
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4
In a large bowl cream the butter and shortening with sugar and vanilla until fluffy.
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5
Add in eggs and the buttermilk/soda mixture; beat until well combined.
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6
In a small bowl combine the flour with baking powder then add to the creamed mixture; beat until just combined.
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7
Mix in 1 cup coconut.
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8
Divide into prepared baking pans.
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9
Bake for about 30-35 minutes or until the cakes test done.
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10
Allow to cool in pans then remove to a wire rack/s to cool completely.
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11
Place 1 cake layer on a plate, then spread about 3/4 cup of the raspberry preserves on top (can use more or less).
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12
Place the second cake layer over the top, then spread the top of cake layer with remaining 3/4 cup preserves.
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13
Top with remaining third cake layer.
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14
For the frosting; in a bowl combine the cream cheese with soft butter, cream and both extracts; beat until combined.
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15
Add in confectioners sugar and beat until smooth adding in more cream or confectioners sugar if needed to achieve desired spreading consistancy.
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16
Mix in 1 cup coconut.
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17
Spread on top and sides of the cooled cake.
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18
Sprinkle flaked coconut over the top of the cake (use as much as desired).
