Preheat your oven to 350°F (175°C) and prepare a round 9-inch cake pan by greasing and flouring it.

In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, then slowly mix in the coconut milk.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Stir in the shredded coconut.

Pour half of the batter into the prepared pan, followed by half of the warmed raspberry preserves. Pour the remaining batter over that and swirl gently with a knife or toothpick.

Bake for 30-35 minutes or until a wooden skewer comes out clean. Allow to cool completely in the pan.

Once cooled, whip the cream until stiff peaks form or use store-bought. Frost the cooled cake and sprinkle with shredded coconut.