For the cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 1 3/4 cups granulated sugar
• 4 large egg whites
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup coconut milk
• 1/2 cup shredded sweetened coconut

For the raspberry swirl:

• 1 cup fresh or frozen raspberries
• 2 tablespoons sugar
• 1 teaspoon lemon juice

For the frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup coconut milk
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract

For decoration:

• 2 cups shredded sweetened coconut
• Optional fresh raspberries for garnish