Heat oven to 180c/fan 160c/gas 4 and line a 12-hole muffin tin with cases.
Beat together 175g softened butter, 175g golden caster sugar and 1 tsp vanilla extract until light and fluffy.
Beat in 1 egg, followed by 4 egg yolks, then beat in 175g plain flour, 1 tsp baking powder and 150ml milk until smooth. Divide two thirds of the mix evenly between the cases, then add 1 tsp of raspberry jam to each. Divide the remaining mix over the top, smoothing so no jam is visible. Bake for 20 mins. Cool a little and transfer to a baking sheet.
Lower oven to 110c/fan 90c/gas ½. Beat 4 egg whites until stiff then, still whisking, gradually add 175g caster sugar.
Beat until thick and shiny, then fold in 85g desiccated coconut and spoon on top of each cake.