Grease a dome-shaped pan with butter, dust lightly with flour, and preheat your oven to 350°F (175°C).

In a large mixing bowl, cream butter and sugar until fluffy. Add eggs one at a time and mix well. Then incorporate vanilla.

In another bowl, whisk together flour, baking powder, and salt. Gradually mix in milk with the wet ingredients until just blended.

Spoon half the batter into the pan, dollop raspberry preserves, and cover with remaining batter. Create a gentle swirl with a knife.

Bake in the oven for 45-55 minutes or until a toothpick inserted comes out clean. Watch for golden edges.

Let the cake cool for about 10 minutes in the pan before inverting onto a wire rack to cool completely.

Brush the cooled cake with water or syrup and press shredded coconut onto the surface for coating.