Preheat your oven to 350°F. While it heats, line an 8x8 inch baking pan (or similar 2-quart capacity) with parchment paper, allowing some overhang on the sides for easy removal later. This prevents sticking and ensures even browning.

In a large mixing bowl, combine softened butter and sugar. Using an electric mixer or wooden spoon, cream them together for 2-3 minutes until the mixture is pale, fluffy, and light. This aerates the batter and creates a tender crumb—the foundation of a great cake. I always use Kerrygold unsalted butter because it has a richer flavor that makes this cake taste more luxurious.

Add room temperature eggs one at a time to the creamed mixture, beating well after each addition to ensure they're fully incorporated and the batter stays emulsified. In a separate small bowl, whisk together flour, baking powder, and the 2.8 oz of desiccated coconut. Gently fold this dry mixture into the wet ingredients using a spatula, being careful not to overwork the batter—overmixing develops gluten and can make the cake tough.

Stir the milk and vanilla extract into the batter until just combined. Pour the batter into your prepared pan and smooth the top gently with a spatula. The batter will be thick but pourable—this is the right consistency for a tender, moist cake.

Place the pan in the preheated oven and bake for 55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden brown. Let the cake cool completely in the pan—this allows it to set properly and makes it easier to spread the jam without it breaking apart.

Once the cooled cake is completely cooled, spread the raspberry jam evenly over the top in a thin, even layer. I use Bonne Maman jam because it has the perfect balance of sweetness and tartness, plus a chunky texture that feels homemade. Finally, sprinkle the remaining 0.8 oz of desiccated coconut over the jam, pressing it gently so it adheres. Slice and serve at room temperature for the best flavor.