Preheat the oven to 350F. Grease a loaf pan with non-stick cooking spray and line it with parchment paper. Leave some paper hanging on two sides, it will help to remove the cake.

In a mixing bowl, cream together the softened butter, sugar, and vanilla extract until light and fluffy.

Add eggs, one at a time. Beat after each addition until combined. Stir in the milk and add the flour, baking powder, and salt. Mix until just combined. Finally, stir in the desiccated coconut.

Transfer half of the batter to the prepared pan. Spoon raspberry jam on top. Spread evenly. Pour the remaining batter over the jam.

Bake for 30 minutes at 350F. Then, cover with aluminum foil and bake for an additional 25-30 minutes or until ready. Check the readiness of the coconut loaf cake using a toothpick inserted in the center, if it comes out clean - the cake is ready.

Remove from the oven and let cool to room temperature.

Prepare the icing. In a small bowl, whisk together the lime juice and icing sugar. Stir in the raspberry jam. You can add more lime juice or water if your icing is too thick.

When the coconut loaf cake has cooled, cover it with raspberry icing and sprinkle it with desiccated coconut. Slice and serve!