Prepare the pan and preheat the oven to 350°F (175°C). Grease a dome-shaped cake pan with butter or cooking spray.

In a large mixing bowl, cream together ½ cup unsalted butter and 1 cup granulated sugar until soft and fluffy, about 3-4 minutes. Add 2 eggs, one at a time, then stir in 1 teaspoon of vanilla extract.

In a separate bowl, whisk together 2 cups of flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Alternate adding the dry ingredients with ½ cup of whole milk to the butter mixture until just combined.

Pour half of the cake batter into the prepared pan, dollop ½ cup of raspberry preserves over this layer, and gently top with the remaining batter. Use a knife or skewer to lightly swirl through the layers.

Bake for 45-55 minutes. Check for doneness using a toothpick; it should come out clean. Allow to cool in the pan for about 10 minutes before transferring to a wire rack.

After cooling, optionally brush the top with water or syrup and press 1 cup of sweetened shredded coconut onto the top and sides of the cake until coated.