Preheat oven to 325. Using a stand mixer with paddle attachment, cream butter, sugar and until smooth. vanilla and coconut extracts, mix until smooth.

Sift all dry ingredients in a separate medium size bowl. Be sure to shake your coconut milk well before measuring and pouring. I sometimes use my immersion blender to better mix the coconut chunks and water. With the mixer on low, alternate pouring in the flour and coconut milk and mix until almost combined.

In a medium size bowl, with a hand mixer (or stand mixer with whisk attachment works) begin whipping the egg whites and the cream of tartar. (I whip the whites at medium and then high speed). You want to have medium stiff peaks. You can test the peak stiffness by pulling up the handheld mixer out of the whites to see if the egg whites lift with the mixer AND if they stay in place (thats how you know!). Then gently fold the egg whites into the cake batter. Fold until the whites are fully incorporated into batter, we don't want streaks of egg whites (this could take a few minutes, because you want to go gently and slow).

Pour batter into two 8-inch round cake pans that have been greased and floured. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Allow cakes to cool completely on a wire rack before frosting.

For the raspberry jam filling: In a small saucepan, combine the raspberries, lemon juice, lemon zest, sugar, and a pinch of salt. Cook over medium heat, stirring occasionally, until the raspberries have broken down and the mixture has thickened, about 10 minutes. In a small bowl, whisk together the corn starch and water. Pour the corn starch mixture into the raspberry mixture and cook, stirring constantly, until the mixture has thickened, about 2 minutes. Remove from heat and let cool completely.

For the cream cheese frosting: In a large bowl, beat the cream cheese and butter with a hand mixer until smooth and creamy. Add the vanilla extract and powdered sugar and beat until well combined and fluffy.

To assemble the cake: Place one cake layer on a serving plate or cake stand. Spread the raspberry jam filling evenly over the top. Top with the second cake layer. Frost the top and sides of the cake with the cream cheese frosting. Sprinkle the shredded coconut over the top and sides of the cake.