Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line with parchment paper) and set aside.

Make the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together the butter and sugar using a hand mixer or stand mixer until light and fluffy, about 3-4 minutes.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.

Gently fold in the shredded coconut.

Make the raspberry swirl: In a small saucepan, heat the raspberry jam and water over medium heat, stirring until smooth. Let it cool slightly.

Assemble the cake: Pour the cake batter into the prepared pan and smooth the top. Spoon the raspberry swirl over the cake batter in dollops. Use a knife or skewer to swirl the raspberry jam into the batter.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the frosting: In a medium bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Assemble the cake: Once the cake is completely cool, frost the top and sides with the whipped cream frosting.

Decorate: Gently press the shredded coconut onto the frosting to coat the entire cake.

Slice, serve, and enjoy!