- Preheat the oven to 180˚C, gas mark 4. Grease 3 x 18cm cake tins and line the bases with baking parchment. Put the coconut milk and desiccated coconut in a small saucepan. Bring just to the boil, then turn off the heat; set aside to cool for 20 minutes.
- Using electric beaters, cream the butter and sugar in a bowl for 3-4 minutes until light and fluffy. Beat in the eggs, one at a time, until well combined, then beat in the coconut milk and desiccated coconut. Fold through the flour and baking powder, then divide the mixture between the cake tins and bake for 25 minutes until golden and risen.
- To make the coconut buttercream topping, put 30g desiccated coconut and the coconut milk in a small saucepan. Bring just to the boil, then turn off the heat; set aside to cool for 20 minutes. In a mixing bowl, beat the butter for 2 minutes until light and creamy. Beat in the icing sugar for another 2 minutes, then beat in the coconut milk and desiccated coconut; chill the icing for 30 minutes.
- Place one of the cakes on a plate, spread over half the raspberry jam, then cover with a layer of buttercream. Repeat with the second cake, then place the third cake on the top and cover the top and sides with buttercream. Sprinkle the remaining desiccated coconut over the top; slice and serve.