Step 1: Prepare the Raspberry Swirl

1. In a small saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens, about 5–7 minutes.
2. Remove from heat and let the raspberry mixture cool to room temperature.

Step 2: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Mix until just combined.
6. Gently fold in the shredded coconut.

Step 3: Assemble the Cake

1. Divide the cake batter evenly between the two prepared cake pans.
2. Drop spoonfuls of the cooled raspberry mixture onto the batter in each pan. Use a knife or skewer to swirl the raspberry mixture into the batter, creating a marbled effect.
3. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
4. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 4: Prepare the Frosting

1. In a mixing bowl, whip the heavy cream until soft peaks form.
2. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

Step 5: Frost the Cake

1. Place one cake layer on a serving plate. Spread a layer of whipped cream frosting on top, then place the second layer on top.
2. Use the remaining frosting to cover the top and sides of the cake.
3. Sprinkle shredded coconut on top and around the sides of the cake for a snowball effect.

Step 6: Serve

1. Slice the cake and serve chilled or at room temperature. Enjoy the delightful combination of coconut and raspberry!