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Preheat your oven to 160°C (fan).
Beat your sugar, oil and butter together in a stand mixer for 4-5 mins or until light and fluffy.
Add your eggs one at a time, ensuring you scrape down the sides between each egg.
Make sure your salt, flour, nutmeg, baking powder and baking soda are pre-mixed before gradually adding to the mixer.
Mix until just combined, then add your sour cream and vanilla.
Once this is incorporated, pour your mixture into a lined cake tin, then bake in the oven.
Let your cake cool and then spread a layer of raspberry jam on top and a good sprinkle of coconut.