1. Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition, then stir in the vanilla and coconut extracts. Alternate adding dry ingredients and coconut milk/buttermilk to the creamed mixture, beginning and ending with the dry. Pour half the batter into the prepared pan, dollop half the raspberry preserves, and gently swirl with a knife. Add the remaining batter and swirl in the rest of the preserves.

2. Bake & Cool
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then turn onto a wire rack to cool completely.

3. Whip the Frosting
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Be careful not to overbeat.

4. Assemble the Snowball Cake
Once the cake is cool, slice into two even layers. Spread a thin layer of whipped cream and a bit of raspberry preserves between the layers. Cover the entire cake with the remaining whipped cream. Press shredded coconut all over the cake—top and sides—until it resembles a snowball.

5. Decorate & Chill
Chill the cake for at least 1 hour to allow the flavors to set. Just before serving, garnish with fresh raspberries and mint leaves. For an extra pop of flavor, drizzle with additional raspberry preserves.