Preheat the oven to 350°F. Lightly grease two 8-inch round springform cake pans with cooking spray.

In a large mixing bowl, use an electric hand mixer to beat together the milk, oil, 1/2 cup of the raspberry preserves, and the sugar and vanilla. The preserves should be mostly dissolved with the rest of the ingredients; some small clumps are okay. Sift in the flour, cocoa powder, baking powder, baking soda, and salt, mixing as you go. Mix until relatively smooth.

Divide the batter between the two prepared pans and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pans.

In a saucepan over medium heat, bring the coconut milk to a low boil. Turn off the heat and add the oil and chocolate chips, stirring until melted and completely smooth. Let sit for at least 1 hour. It should still have a pourable consistency at this point. Proceed with the recipe above.

When the cakes have cooled fully, release from the pans and place on a cooling rack set over the sink (things will get messy). You should have about 1/2 cup of preserves remaining. Give them a quick stir with a fork to loosen. Spread a thin layer of preserves on top of one cake, then spread a layer of ganache on top of the preserves. Place the second cake on top and spread its top with the remaining preserves. Carefully pour the ganache over the top and let it drip down the sides. Transfer the cake to the fridge to set. Place any leftover ganache in the fridge as well to stiffen up for piping.

Once the ganache is chilled sufficiently to hold its shape, dot the circumference of the cake with raspberries. Place the leftover ganache in a pastry bag and pipe rosebuds or stars between the raspberries. Place a few raspberries in the center to finish.