Preheat your oven to 170C / 340F (fan off), 150C / 300F (fan on). Position your rack in the middle of the oven.

Spray the bottom of two 20cm / 8-inch cake tins with oil spray and line the bottom with baking paper.

In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the eggs until frothy, about 1 minute. Gradually add the sugar while mixing on medium-high speed for about 6 minutes until pale and thickened.

Add half the dry ingredients to the egg mixture and mix on low speed until just combined. Repeat with the rest.

Heat the milk and butter in a saucepan over medium heat until it reaches about 60C/140F.

Add half the hot milk mixture, oil, and vanilla to the batter and mix on low speed until combined. Add the rest of the milk mixture and mix until smooth.

Divide the batter evenly between the two cake tins. Tap each tin on the counter to release air bubbles.

Bake for 30–32 minutes or until a toothpick inserted in the center comes out clean. Let cool in the tins for 10 minutes then transfer to a cooling rack to cool completely.

For the glaze, add all ingredients to a mixing bowl and whisk until combined.

For the Chantilly cream, stir and break up the mascarpone in a bowl. Add heavy cream, powdered sugar, and vanilla, then whip until stiff peaks form.

Place both cake layers on a cooling rack over a baking tray. Pour the glaze over each one, spreading it over the top and sides. Sprinkle with coconut.

Let the cakes sit for 20 minutes to set.

Place one cake layer on a serving plate. Spoon raspberry jam on top, leaving a small border. Spread three-quarters of the Chantilly cream over the jam.

Place the second cake layer on top with the coconut-covered side facing up.