Instructions

for the angel food cake

Adjust oven rack to lower-middle position and preheat oven to 325 degrees. Whisk flour and salt in bowl. Process sugar in food processor until fine and powdery, about 1 minute. Reserve half of sugar in small bowl. Add flour mixture to food processor with remaining sugar and process until aerated, about 1 minute.
With electric mixer on medium-low speed, beat egg whites and cream of tartar until frothy, about 1 minute. Increase speed to medium-high. With motor running, slowly add reserved sugar and beat until soft peaks form, about 6 minutes. Add vanilla and mix until incorporated.
Sift flour mixture over egg whites in 3 additions, folding gently with rubber spatula after each addition until incorporated. Scrape mixture into 12-cup ungreased tube pan.
Bake until toothpick inserted into center comes out clean and cracks in cake appear dry, 40 to 45 minutes. Invert cake and let cool completely, about 3 hours. To unmold, run knife along interior of pan. Turn out onto platter.

for the frosting and filling

Combine gelatin and liqueur in large bowl and let stand for 5 minutes. Bring ¼ cup cream to simmer in saucepan over medium heat, then whisk into gelatin mixture until no lumps remain; let cool. Add sugar and remaining cream and, using electric mixer on medium-high speed, beat to stiff peaks, about 2 minutes. Transfer 2 cups whipped cream mixture to large bowl and fold in jam.
Using serrated knife, cut 1-inch layer from top of cake. Using fork, hollow out center of cake, leaving 1-inch border on all sides. Spoon raspberry jam–whipped cream filling into hollowed-out cake and spread evenly. Return top layer to cake and transfer to serving platter. Frost top and sides of cake with remaining whipped cream mixture. Press coconut into sides of cake and sprinkle evenly over top. Refrigerate until filling and frosting are set, about 2 hours. (Cake can be refrigerated for up to 24 hours.) Garnish with raspberries. Serve.