Prepare the Raspberry Swirl: In a saucepan over medium heat, mix together fresh raspberries, sugar, and lemon juice. Cook for about 5-7 minutes until the mixture thickens. Remove from heat and let cool.

Preheat the Oven: Set your oven to 350°F (175°C) for perfect cake baking.

Cream the Butter and Sugar: In a mixing bowl, cream softened unsalted butter and granulated sugar until fluffy and light.

Add Eggs and Buttermilk: Add eggs one at a time, mixing well after each. Then stir in vanilla extract and buttermilk until combined.

Mix the Dry Ingredients: In another bowl, combine flour, baking powder, salt, and shredded coconut. Gradually mix into wet ingredients until just combined.

Create the Swirl: Pour half the batter into a greased cake pan, layer half of the raspberry mixture, and gently swirl with a knife. Repeat with remaining batter and raspberry.

Bake and Cool: Bake for 30-35 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.

Frost the Cake: Beat softened butter until creamy, gradually add powdered sugar, then mix in coconut extract and heavy cream until desired consistency.