Preheat your oven to 350°F (175°C) and grease a square baking pan.
In a bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In another bowl, sift together the flour and baking powder. Gradually add to the butter mixture alternately with the milk, beginning and ending with the flour mixture.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
Once cooled, cut the cake into squares. Spread a thin layer of raspberry jam on half of the squares, then top with the remaining squares to make sandwiches.
In a large bowl, combine the powdered sugar and cocoa powder. Gradually stir in the boiling water until the mixture is smooth and slightly runny.
Dip each cake sandwich into the chocolate mixture, allowing the excess to drip off, then roll in the desiccated coconut. Place on a wire rack to set.
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