Preheat oven to 325F (165C). Butter and line the base of 25cm cake pan.
Line it with parchment paper and butter the paper.
Sift together the flour, baking powder and salt.
Beat the butter and sugar together till light and creamy.
Break the eggs in a separate bowl and beat lightly, add 2 tbsp of the eggs to the butter mixture and beat on medium speed until incorporated. Repeat with the remaining beaten eggs in 3 equal portions. Add vanilla and beat again.
Add half of the flour mixture and beat in low speed until mixed well, then add The remaining flour and beat until no white streaks are visible.
Pour the mixture in the prepared pan and bake for 1 hour and 10 minutes or until a skewer inserted in the center comes out clean. Let cool in the pans for 30 minutes then invert on a wire rack to cool.
Split the cake in half and set the bottom half on a serving plate. Spread 2 tbsp of the raspberry jam over the top and carefully spread the whipped cream over.
Top with the second cake half. Spread the rest of the jam all over the top and sides of the cake. Sprinkle with coconut. Arrange Almonds in a decorative shape. Chill.