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Begin by creaming the Stork or butter with the sugar at high speed for about 10 minutes until the mixture is fluffy and white.
Next, add the eggs and lightly beat them into the mixture.
Incorporate the self-raising flour and mix until it is fully combined.
Then, add the desiccated coconut and mix until everything is well combined.
Pour the batter into a 9-inch cake tin.
Bake in a preheated oven at 140-152 degrees Celsius (fan) for approximately 45 minutes, or until the top is golden.
Once baked, remove the cake from the oven and allow it to cool.
To finish, warm the raspberry jam in the microwave for a couple of minutes to achieve a better consistency.
Spread the warmed jam evenly over the top of the cake and sprinkle additional coconut on top if desired.