Preheat the oven to 160C/320F. You will need a 2lb loaf tin. Lightly grease and line it with parchment paper and set aside.
In a stand mixer or a large mixing bowl, combine the flour, sugar, butter, desiccated coconut in a bowl.
Gradually add in the eggs and melted coconut oil to combine.
Gently fold in the raspberries and spoon the mixture into the loaf tin and bake in the oven for 45 minutes.
Use a skewer to check if the center is cooked, if not bake for further 15 minutes on the lowest oven shelf. It should be springy to touch with a cracked, pale gold top.
Remove from the oven and leave in the tin for 10 minutes to cool before transferring to a wire rack to completely cool.Once cold spread the raspberry jam over the top and scatter the remaining coconut on top prompting it to stick to the jam.
