Preheat your oven to 350°F (175°C) and grease a dome-shaped cake pan with unsalted butter, dust with flour.

In a large mixing bowl, cream together the butter and sugar until light and fluffy, then add eggs and vanilla. In another bowl, whisk dry ingredients and add alternately with milk to the wet mixture.

Pour half the batter into the prepared pan, add dollops of raspberry preserves, then cover with remaining batter and swirl gently.

Bake in the preheated oven for 45-55 minutes until a toothpick comes out clean. Allow to cool for 10 minutes in the pan before transferring to a wire rack.

Once cool, brush with water or simple syrup and coat with shredded coconut.

Dust with powdered sugar if desired, slice, and serve at room temperature.