1-Preparing the jam filling: First, combine 2 cups frozen or fresh raspberries, ¼ cup granulated sugar, and 2 teaspoons lemon juice in a medium saucepan. Cook over low-medium heat, mashing the raspberries until thickened, which takes about 8-10 minutes, then mix 1½ tablespoons cornstarch with 1½ tablespoons water, add it to the jam, and cook for 2-3 more minutes until it thickens further.

2-Cooling the jam: Remove from heat and stir in ¼ teaspoon vanilla extract, then let it cool completely.

3-Preheating and preparing pans: Next, preheat your oven to 325°F and prepare three 8-inch round cake pans with parchment paper and cooking spray.

4-Mixing the cake batter: In a large bowl, mix 1 box yellow cake mix, 1 small box vanilla instant pudding mix (not sugar-free), 4 large eggs (room temperature), 1 cup unsweetened canned coconut milk, and ½ cup canola oil for about 2 minutes, then fold in 1½ cups sweetened shredded coconut and divide the batter evenly among the pans.

5-Baking the cakes: Bake for 22-25 minutes until the cakes are golden brown and spring back when pressed, then cool them in the pans for 15-30 minutes before transferring to a wire rack.

6-Making the frosting: While the cakes cool, make the frosting by beating 12 oz softened cream cheese and ¾ cup room temperature butter until smooth, then add 6 cups powdered sugar, 1 teaspoon vanilla extract, 1 tablespoon unsweetened coconut milk, and a pinch of salt, beating until fluffy without overmixing. Adjust the consistency as needed.

7-Toasting the coconut: To toast the coconut, melt 1 teaspoon butter in a frying pan over low-medium heat and stir 1 cup shredded or flaked coconut constantly until lightly browned, then cool it on wax paper.

8-Assembling the cake: For assembly, place one cake layer on a serving plate, spread a thin layer of frosting, pipe a rim around the edge, and fill the center with the cooled jam. Repeat for the second layer, add the third layer top side down, apply a crumb coat, chill for 10-15 minutes, then add the final frosting layer and press the toasted coconut on top.