Preheat your oven to 350°F (175°C) and grease a dome-shaped cake pan thoroughly with unsalted butter and dust with flour.

In a large mixing bowl, combine ¾ cup of unsalted butter and 1 ¼ cups of granulated sugar. Beat the mixture on medium speed for about 3 minutes until light and fluffy.

Add 3 large eggs to the creamed butter and sugar, one at a time, followed by 1 teaspoon of vanilla extract, mixing until fully incorporated.

In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Gradually add this to the butter mixture, alternating with 1 cup of whole milk.

Pour half of the batter into the prepared cake pan, add dollops of raspberry preserves, then top with the remaining batter and swirl the preserves gently.

Bake for 45-55 minutes until a toothpick inserted comes out clean. Cool in the pan for 10 minutes before inverting onto a cooling rack.

Once cooled, lightly brush the surface with water or syrup and coat with sweetened shredded coconut. Dust with powdered sugar if desired.