Preheat oven to 180°C. Lightly grease and line a 20cm square pan.

In a large bowl, using an electric mixer, beat butter and caster sugar together until creamy. Add eggs one at a time, beating well. Beat in vanilla extract. Lightly fold flour into creamed mixture, alternately with milk.

Spoon mixture into pan, smoothing top. Bake for 30-35 minutes until cooked when tested. Cool in pan for 5 minutes, before turning onto a wire rack to cool completely. Trim edges and cut into 9 squares.

To make raspberry icing; in a large bowl, combine jelly crystals and water. Whisk until crystals dissolve. Stir in butter and icing sugar mixture, whisking until combined and smooth.

To make cream cheese filling; in a bowl, using an electric mixer, beat cream cheese, icing sugar, butter and vanilla extract until smooth.

Spread shredded coconut over a shallow tray. Using a fork, dip each cake piece into raspberry icing, draining off excess. Roll in coconut to coat. Place on wire rack to set.

Split cakes and sandwich with filling and fresh raspberries together.