Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

In a medium bowl, combine the flour, baking powder, and salt.

In a large mixing bowl, cream the softened butter and granulated sugar together until light and airy, about 3-5 minutes.

Beat in the eggs one at a time, then add the vanilla and almond extract. Mix until well combined.

Gradually alternate adding the dry ingredients and milk, starting and finishing with the flour mixture. Mix until just combined.

Gently fold in the raspberries and shredded coconut into the batter.

Evenly divide the batter between the prepared pans and smooth the tops.

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Mix powdered sugar with water or milk until reaching a spreadable consistency.

Spread frosting generously over the top of one layer, add the second layer, and continue frosting the top and sides.

Finish with an extra sprinkle of shredded coconut.