Warm eggs in a bowl of hot water for about 5 minutes. Preheat oven to 350°F (175°C) and grease cake pans. Heat whole milk and unsalted butter until melted. Whip eggs and sugar together until pale and tripled in volume (about 5-7 minutes).

Sift together cake flour, baking powder, and salt over the egg mixture. Fold dry ingredients into the mixture. Pour in the warm milk-butter mixture and combine until just incorporated.

Divide the batter into cake pans and smooth the tops. Bake for 30-34 minutes until a toothpick comes out clean. Cool in pans for about 10 minutes then turn out onto a wire rack.

Sprinkle gelatin over 2 tablespoons of cold water and let it sit for about 5 minutes. Heat remaining water with sugar until dissolved, add raspberries, cook 5-7 minutes, strain to collect syrup, then whisk in gelatin and powdered sugar until smooth.

Trim edges of cooled cake, chill squares in fridge for 30 minutes. Dredge each square in raspberry glaze and roll in desiccated coconut. Return to fridge for another 30 minutes to set.