Raspberry Coconut Cake

Preheat the oven to 350°F.
Line the bottom of an 8 inch round cake pan with an 8 inch round piece of parchment paper and grease the sides and bottom to ensure easy release.
In a medium bowl, whisk together the all purpose flour, baking powder, and kosher salt until well combined.
In a separate large bowl using a handheld or stand mixer on medium speed, beat the butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating after each until smooth, add the extracts, mix well.
Make sure to scrape down the bowl as needed, get the bottom really well.
In two batches, gradually add the dry ingredients to the butter mixture, alternating with the buttermilk until combined, do not over mix. Fold in the raspberries and coconut.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean and the top is golden. Try not to over bake, keep an eye on it!
When the cake is finished baking, let it cool in the pan for about 5 minutes. Then run a knife around the edges, place a plate on top, and carefully flip the cake out so the bottom becomes the top. This gives you a nice flat surface for the frosting, and if any of the raspberries sank a bit while baking, they will end up on top.

Beat the cream cheese, vanilla, and butter until combined and smooth. Add the powdered sugar, beat on low until combined, and then on medium high until smooth, light, and fluffy, about 1 minute.
Top the cooled down cake and top with shredded coconut. Dollops of raspberry jam on top is super pretty and delicious!