Start by greasing a dome-shaped cake pan with butter and dusting it lightly with flour. Preheat your oven to 350°F (175°C).

In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing well, then incorporate the vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, stirring until just combined.

Pour half of the batter into the prepared cake pan. Add spoonfuls of raspberry preserves on top, ensuring even distribution. Cover with the remaining batter and swirl the raspberry preserves through the mixture with a knife.

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

Once the cake is cool, optionally brush it with water or syrup to help the coconut adhere. Press the shredded coconut all over the cake and, if desired, dust with powdered sugar.