Ingredients

Instructions

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