Preheat your oven to 350°F (175°C) and grease a 10-cup oven-safe dome pan or bowl, then dust it lightly with flour.

In a bowl, whisk together the flour, baking powder, and salt.

In a separate bowl, blend the butter and granulated sugar until airy and fluffy.

Beat in the eggs one by one, then mix in the vanilla extract.

Alternate adding the dry ingredients and milk into the butter mixture, stirring gently just until combined.

Pour half of the batter into the prepared pan and dollop the warmed raspberry preserves on top.

Cover with the remaining batter and swirl gently with a knife or skewer.

Bake for 45 to 55 minutes until a toothpick inserted comes out clean.

Allow the cake to cool for ten minutes in the pan before transferring it to a wire rack.

Brush the outer layer of the cake with water or syrup and press the sweetened shredded coconut onto it.

Dust with powdered sugar if desired.

Slice into generous portions and serve with whipped cream or ice cream and fresh raspberries.