Instructions
1: Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan.
2: In a bowl, whisk together the flour, baking powder, and salt.
3: Beat the butter and sugar until creamy; add eggs one at a time, then stir in the vanilla extract.
4: Gradually fold in the dry ingredients, alternating with milk, until the batter is smooth.
5: Gently fold in the shredded coconut.
6: Swirl in the raspberry jam by gently mixing it into the batter.
7: Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
8: Allow the cake to cool completely; then press the remaining shredded coconut around the edges and on top, and dust with powdered sugar.
Enjoy your Raspberry Coconut Winter Wonderland Cake – a delightful celebration of cool, fruity sweetness and tropical charm!
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