Using two 8" rounds, make the cakes according to their recipe. While they're in the oven, make the preserves and whipped cream.
Turn out one of the cakes onto a cake stand or platter and evenly coat the top of it with the raspberry preserves.
Carefully spread or pipe the whipped cream on to avoid disturbing the preserves beneath it.
Turn the other cake out on top of the whipped cream to make a sandwich. Sprinkle the top with coconut sugar.