Preheat oven to 350 degrees (F). Generously grease the bottom and sides of three 9-inch round cake pans; line with parchment paper rounds and set aside until needed.

In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth and creamy, about 1 minute.

Gradually add in the sugar and beat on high speed for 2 minutes until light and fluffy.

Beat in the vanilla extract, coconut extract, and almond extract.

Reduce the speed to low and add in the beaten egg whites, in three additions, beating well after each.

In a spouted measuring cup, combine the coconut milk and sour cream, mix until evenly combined.

On low speed, add the flour mixture in three additions, alternating with the coconut milk/sour cream mixture, beginning and ending with the flour.

Add in the oil and beat until just combined. Fold in the coconut.

Divide the batter evenly among the prepared pans and smooth the tops.

Bake for 20 minutes, or until lightly brown and a toothpick inserted in the center comes out clean.

Cool cakes in the pans for 20 minutes, then invert onto cooling racks.

In a stand mixer or large bowl, 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 speed to low and gradually add the confectioners' sugar, adding ¼ cup at a time.

Once incorporated, increase speed to high and beat for 2 minutes until fluffy.

Using a long serrated knife, trim the tops off each cake layer.

Place one cake layer on a plate. Spread 1 cup of frosting on top, followed by ¼ cup raspberry preserves.

Top with another cake layer and repeat, finishing with frosting over the top and sides.

Press shredded coconut around the sides and sprinkle on top.

Allow the cake to set for 30 minutes before slicing.