Preheat the oven to 200°C and grease a 24cm tart tin.
Roll pastry to a 0.5cm thickness and line the tin.
Prick the pastry with a fork and chill for 30 minutes.
Bake with parchment and beans for 15 minutes.
Remove beans and parchment then bake for 5 more minutes until golden.
Spread jam, plain coconut, and half the raspberries onto the base.
Simmer milk with vanilla pod and seeds for 2 minutes.
Whisk egg yolks and sugar together in a bowl.
Whisk the hot milk into the egg mixture until smooth.
Heat mixture in a pan with cornflour until thickened.
Dust custard with icing sugar and chill for 30 minutes.
Fold whipped cream into the chilled custard.
Layer custard over pastry and top with remaining raspberries and toasted coconut.