Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
For the frosting, beat together the powdered sugar, butter, coconut milk, and vanilla extract until smooth and creamy.
To assemble, place one cake layer on a serving plate. Spread a layer of raspberry puree (if using) and a layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake.
Decorate with additional raspberries and shredded coconut if desired.
For a nutty twist, add a handful of chopped toasted almonds or pecans to the batter. If you prefer a more pronounced coconut flavor, use coconut extract in place of vanilla extract in the frosting. You can also substitute the raspberry puree with a different berry puree, such as strawberry or blackberry, for a different flavor profile. For a lighter version, use Greek yogurt in place of some of the butter in the cake batter.
