Dairy-Free Chocolate-Raspberry Cake

Cake: Preheat oven to 350°F. Brush two 8-inch round cake pans with oil. Line bottoms with parchment rounds; brush parchment. Dust with cocoa, tapping out excess. In a large bowl, whisk together flour, cocoa, granulated sugar, salt, baking powder, and baking soda. Whisk in eggs, almond milk, coconut oil, 1 cup warm water, and vanilla until smooth. Divide batter evenly between pans.

Bake until tops spring back when lightly pressed, 35 to 40 minutes. Let cool in pans 10 minutes, then turn cakes out onto a wire rack, remove parchment, and let cool completely.

Frosting: Place chocolate in a large heatproof bowl. Bring coconut milk to a boil in a saucepan. Pour over chocolate; let stand 2 minutes. Stir until smooth. Stir in confectioners' sugar until smooth again. Refrigerate, stirring a few times, until thickened and cool, about 30 minutes. Beat in a mixer fitted with the whisk attachment on medium-high speed until light and fluffy, about 2 minutes. Use immediately, or store in an airtight container at room temperature up to 2 days; beat again before using.

Cake and Frosting: Trim tops of cakes flat; split in half horizontally. Brush jam evenly over split sides of layers. Spread 3/4 cup frosting evenly over split side of a bottom cake layer (reserve other bottom layer for top of cake). Stack with next layer; spread with 3/4 cup frosting.

Repeat with remaining cake layers, placing reserved bottom cake layer on top, untrimmed-side up. Spread remaining frosting evenly over top and sides of cake. Decorate top with raspberries and coconut. Cut into wedges and serve.