Raspberry-coconut layer cake

Let the fresh cream cheese reach room temperature. Preheat the oven to 160 ° C. In a mixing bowl, beat the butter with half the sugar with the hand mixer to a soft, pale cream. Add the rest of the sugar and beat until everything is mixed well. Add all the beating for the eggs. Add coconut, self-rising flour and beat everything to a smooth batter.

Pour the batter into the mold and bake the cake in the oven for about 1 hour until golden brown and done. If the cake is too brown, cover the top loosely with aluminum foil. Check with a satay stick whether the cake is cooked. Put the stick in the middle of the cake and pull it out again. If there is no batter, the cake is done. Allow the cake to cool in the oven for about 5 minutes. Carefully remove the cake from the mold and let it cool down on a cake rack.

For the glaze in a bowl, mix the fresh cream cheese with vanilla flavor and icing sugar with the hand mixer into a smooth cream. Let the cream in the refrigerator become firmer.

Cut the cake horizontally into 3 equal layers with a large serrated knife. Place the bottom layer on a flat dish. Brush with a layer of glaze and a layer of jam on top. Also brush the middle layer with glaze and jam and place this layer on the bottom layer. Put the top cake layer on top.

Brush the cake on top and side with glaze. Put the cake in the refrigerator for 10 minutes and then brush the top and side again with a layer of glaze. Brush the top of the cake with a layer of jam and let the jam drip over the edge. Garnish the top with raspberries and dust them with a layer of icing sugar.