In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, 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 1/4 cup at a time, and beating well before adding the next addition.
Once all of the ingredients have been incorporated, increase the speed to high and beat for 2 minutes, or until super fluffy.
Assembly:
Using a long, serrated knife, trim any domed part off the top of each cake layer. If there’s no dome, simply skip this step.
Place one cake layer on a large plate or cake stand. Spread 1 cup of the frosting on top of the cake, covering it completely. Then spread a 1/4 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.
Using your hands, gently press shredded coconut around the sides of the cake. Then generously sprinkle any remaining coconut on top of the cake.
Allow the cake to set for 30 minutes before slicing. Then slice and serve.
ADVERTISEMENT
