Preheat your oven to 350°F (175°C) and grease and flour a 10-cup dome pan.

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

In a large bowl, cream the butter and sugar until light and fluffy, then add the eggs one at a time, followed by vanilla.

Gradually add the dry ingredients to the wet, alternating with the milk.

Pour half of the batter into the prepared pan, swirl in the raspberry preserves, then top with remaining batter.

Bake for 45-55 minutes or until a toothpick comes out clean.

Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Brush the cooled cake with water or syrup and coat with shredded coconut, dusting with powdered sugar if desired.