Preheat the oven and prepare the baking pan.

In a bowl, combine flour, baking powder, and salt.

In another bowl, cream together the butter and sugar.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract and milk until smooth.

Gradually add the dry ingredients to the wet ingredients and mix until combined.

Gently fold in raspberry preserves and shredded coconut.

Pour the batter into the prepared pan and smooth the top.

Bake for 50 minutes or until a toothpick comes out clean.

Allow the cake to cool before dusting with powdered sugar.