Preheat your oven to 170°C (340°F), or 150°C (300°F) for fan-assisted baking. Prepare a 22cm (9-inch) square baking tin by greasing it or lining it with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly.

In a large mixing bowl, beat the large eggs with an electric mixer for about 6 minutes. Gradually add in the caster sugar until thick and pale.

In a saucepan, gently heat the full-fat milk and cubed unsalted butter over medium heat until just bubbling.

Fold the dry ingredients into the whipped egg mixture in batches, then gradually pour in the hot milk mixture until smooth.

Pour the batter into the prepared baking tin and bake for approximately 30 minutes, or until a toothpick comes out clean. Cool for 10 minutes in the tin, then transfer to a wire rack.

Once cooled, slice the cake in half. Spread raspberry jam over one half, sandwich the layers, and chill for one hour.

Melt the dark chocolate, unsalted butter, and brown sugar in a double boiler or microwave until smooth. Stir in heavy cream and let cool slightly.

Cut the cake into 12 squares. Dip each square into the warm chocolate glaze and coat with desiccated coconut. Chill until the glaze firms up.