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Preheat your oven to 180C / 160C Fan / Gas4 / 350F
Line and grease a 2llb loaf tin. Or use a loaf liner
In a mixing bowl cream your softened butter and caster sugar until light & fluffy. You can use a stand mixer here too
Add your eggs, self-raising flour, baking powder and desiccated coconut and beat until combined
Next add 2 tablespoons milk to slacked the mix
Spoon your batter into your loaf tin and bake for 55 minutes in the centre of your preheated oven. Check after 50 minutes. The cake should be firm to touch and golden brown. You can use a skewer to check if it's baked and it will come out clean if it's ready!
Remove from the oven & leave your loaf cake to cool in the tin
Once totally cold, remove from the tin. Spoon over your raspberry jam and smooth with a spoon so the entire top is covered
Sprinkle the jam with desiccated coconut. Serve - it's delicious!!