Preheat your oven at 180 degrees and line your chosen cake tins.
To start off you will need to weigh up 225g S.R. flour, 225g butter, 125g caster sugar and, 4 eggs and put it all into a bowl. Using a hand mixer, blend it all together until the mix has gone all light and fluffy.
When you have mixed your batter, fold in 250g of desiccated coconut, and place into your chosen cake tins and bake for 25 minutes.
Whilst your cake is baking, you can make your buttercream. So in a large bowl add 500g unsalted butter and 750g icing sugar and mix until it has gone to a light and fluffy consistency. When you have the correct consistency add 4 table spoons of raspberry seedless jam.
When your cakes have cooled down, decorate how ever you like with your jam buttercream and enjoy!!!