Preheat your oven to 350°F. Grease three 8-inch round cake pans and sprinkle flour on the insides.

In a stand mixer, beat softened butter, vegetable oil, and sugar for 2-3 minutes until light and fluffy.

Add egg whites, whole eggs, vanilla extract, and coconut extract. Beat for another couple of minutes.

In a separate bowl, whisk together cake flour, baking powder, and salt. Gradually add to butter mixture, alternating with coconut milk, and fold in shredded coconut.

Divide batter among prepared pans and bake for 20-25 minutes until a toothpick comes out with a few dry crumbs.

Allow the cakes to cool completely on wire racks.

In a large pan over medium heat, combine cranberries, water, sugar, and salt. Stir until cranberries start to burst, about 5-10 minutes.

In a small bowl, mix cornstarch and water to create a slurry, then pour into the cranberry mixture. Stir until thickened and clear, then add lime juice, lime zest, and vanilla extract.

Let it cool fully.

In a large bowl, beat softened butter and cream cheese for about 3 minutes until smooth.

Gradually add powdered sugar, mixing until combined. Add extracts and beat until light and fluffy, about 3-4 minutes.

If cake layers are domed, slice the tops off to make them flat. Place the bottom layer on a cake stand, pipe a frosting border, and fill with half of the cranberry filling.

Repeat with the second layer and remaining filling. Top with the final layer and frost the sides and top with remaining frosting.

Press shredded coconut onto every surface and garnish with sugared cranberries and rosemary sprigs.