To a large bowl, add the eggs, sugar and vanilla extract and whisk to combine. Place on top of the gently simmering pot and whisk for 3 minutes or until pale and fluffy. Almost creamy in appearance.
Take off the heat and use an electric hand mixer (or stand mixer fitted with a balloon whisk) to whip until pale thick and creamy. It should fall off your beaters in a ribbon.
Sift in 1/3 of the dry ingredients and use a spatula to gently fold through taking care to scrape from the bottom where it will sink to. Repeat this until all the dry ingredients are in.
Add 3 tbps of the batter into the butter and mix. Add that to the rest of the batter and gently fold through until combine.
Divide the batter between the cake tins. Bake for 15 minutes or until a toothpick inserted into the centre comes out clean. Once baked, allow to cool in the tin for 10 minutes, then gently run a knife around the sides to loosen and transfer to a cooling rack completely. If making in advance, wrap tightly in plastic wrap and chill for up to two days.
Raspberry glaze
Add all ingredients to a mixing bowl and whisk until well combined.
Chantilly Cream
Add all the ingredients in a large mixing bowl (glass or metal, not plastic) and use an electric hand mixer fitted with beaters or a stand mixer fitted with a whisk attachment to whip until you reach stiff peaks. This usually takes about 3 – 4 minutes to achieve. What you’re looking for is a smooth but stiff whipped cream, not one that looks split. If it looks split or separated, congratulations, you’re on your way to making butter!
To Assemble
Place a cooling rack on top of a baking tray. Place both cake layers on top and drizzle glaze on top. Allow to drizzle off. Sprinkle the top and sides with coconut.
Transfer one cake layer onto a cake board or serving plate and cover with most of the raspberry jam. Spread almost to the sides of the cake. Add 3/4 of the Chantilly Cream and spread around. It’s going to feel slippery on top of the jam, just do your best, once the jam sets into the sponge it won’t be as slippery.
Add the final cake layer on top with the coconut layer facing up.
To finish, add the remaining Chantilly Cream into a piping bag fitted with an open star tip and pipe swirls on top of the cake. Use a spoon to make a divot on top of each swirl and fill with a little more raspberry jam.
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