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

In a large bowl, beat the butter and sugar together until fluffy. Add the eggs one at a time, mixing well after each.

In another bowl, combine the flour, baking powder, and salt. Gradually add to the butter mixture alternately with milk, starting and ending with dry ingredients.

Fold in the shredded coconut.

Divide the batter between prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

In a saucepan, combine raspberries, sugar, and cornstarch. Cook over medium heat, stirring until raspberries break down and the mixture thickens. Remove from heat and let cool.

In a mixing bowl, beat together the cream cheese and butter until smooth.

Gradually add powdered sugar and beat until combined. Stir in lemon juice.

Place one cake layer on a serving plate. Spread a layer of raspberry filling on top of the cake.

Top with the second cake layer and frost the top and sides of the cake with the cream cheese frosting.

Decorate with extra shredded coconut and fresh raspberries if desired.