Preheat the oven to 350 F and line a 2 pound bread pan with parchment paper. Make sure to keep some excess paper higher than the sides of the pan. This will make it easier to remove the cake once it has been baked.
In a mixing bowl, beat the butter and sugar until light and creamy.
In a separate bowl, mix together the flour with the baking powder, then alternate adding the eggs and the flour to the first bowl, mixing after each addition.
Gently fold in 1 cup desiccated coconut and ¾ cup raspberries, before transferring the cake batter to the prepared loaf tin. Level out the top and add ¼ cup raspberries to the top of the batter.
Bake the cake for 1 hour. If the top begins to look a little brown, cover with foil. The cake is ready when it has risen and is golden on top, and it springs back when gently touched.
Take the cake out of the oven and cool for 15 minutes before removing it from the bread pan to cool completely.
Gently spread the raspberry jam on the top of the loaf cake, then sprinkle with the remaining 2 tablespoons of desiccated coconut and decorate with the remaining 10 raspberries.