Preheat oven to 350℉ and prepare an 8-inch cake pan. To prepare the pan spray with cooking spray, place a piece of parchment paper on the bottom of the pan, and sprinkle flour along the sides. Set aside.

Add all of the dry ingredients to a mixing bowl and whisk together until combined. Set aside for later.

Add the coconut oil, granulated sugar, and almond extract to a large bowl and mix on high using an electric mixer until light and fluffy.

Slowly add the coconut milk to the coconut oil and sugar mix and mix on low until combined.

Add 1 egg at a time until the egg is just combined into the mixture.

Transfer the batter to the prepared baking sheet and bake at 350℉ for 20-25 minutes.

Remove the cake from the pan and allow to cool for 5 minutes before transferring to a cooling rack. Allow to cool completely before frosting.

While the cake is cooling prepare the chantilly frosting. Place the cream cheese, coconut pulp, heavy whipping cream, and almond extract to a bowl and mix on high speed until light and fluffy. Set aside.

When the cake has cooled completely, slice it in half lengthwise. Place the top to the side. Frost the top of the bottom half with half of the frosting. Top with 1 pint of fresh raspberries. Gently place the top on top of the raspberries and frost with the remaining frosting.

Garnish with remaining raspberries and shredded coconut.