Whisk together flour, baking powder and salt in a bowl, set a side

In another bowl whisk together the buttermilk and egg whites and set aside

In a large bowl combine sugar, lemon zest, both extracts and butter and beat until light and fluffy,

Add the flour alternating with the milk/egg white mixture in 3 additions being sure to airate well

Divide batter between cake pans

Bake for 15 to 25 minutes depending on your oven. The cakes should spring back when touched lightly and a toothpick will come out just clean. Cool in pans on rack 10 minutes then remove to cool completely

In a large bowl beat butter and sugar slowly until mixed, add milk or cream and vanilla and beat until creamy, adding more milk if dry

In another large bowl whip cream until it forms firm peaks

Slowly in 3 or 4 additions fold whipped cream into buttercream until its light and fluffy

Place one cake layer on serving plater, bottom up

Add a thin layer of raspberry preserves

Add a layer of the frosting. The easiest way to cover the preserves is to pipe the frosting with in a circle on top of preserves. It doe not need to be pretty, its just an easy way not to disrupt the preserves

Top with second cake layer, bottom up, and add a thin layer of preserves

Top the preserves with more frosting

Add third layer and add remaining preserves in a thin layer

Top with more frosting

Add last cake layer, still bottom up and frost entire cake with frosting. To make it easier to frost the entire cake its best to refrigeraye it until fillimg firms up, at least an hour, otherwise the cake is slippery because of the jam and will be very hard to frost keeping it steady. Once its chilled and firm its very easy to frost

Sprinkle the coconut on the top and sides. Placing your hand right next to the side of the cake and pouring it between your hand and the cake to get it to adhere

Chill cake at least 2 hours before slicing. Store covered in refrigerator but be sure to bring slices to room temperature before serving for best flavor