Preheat the oven to 350. Grease and flour a large bundt pan.

Place the raisins in a small saucepan and cover with water. Bring to a boil, turn off the heat and allow the raisins to cool completely; drain well.

Place the walnuts on a small baking pan and toast in the oven until lightly browned and fragrant, about 5 minutes. Let them cool and chop them evenly.

Sift the flour, cinnamon, allspice, nutmeg, cloves and baking soda into a bowl and set aside.

With an electric mixer, cream the butter with the brown sugar and the salt on medium-low speed until light and fluffy. Add the eggs, one at a time, scraping the bowl as you go. Add the jam and mix it in completely. Add the reserved dry ingredients alternately with the buttermilk, scraping the bowl completely once or twice. Fold in the raisins and walnuts.

Pour the batter into the prepared pan. Bake until a pick inserted into the cake comes out clean, about an hour.

Let the cake cool in the pan for 20 minutes then turn it out onto a rack to cool completely. Place the cooled cake onto a serving dish or cake stand and drizzle with the coconut caramel glaze.

Place the brown sugar, butter, half and half, coconut and flour into a large shallow, heavy saucepan. Set over medium low heat and cook while stirring until the mixture is completely blended and begins to boil. Continue to boil gently while whisking until the mixture begins to thicken, about 7-10 minutes. Remove from the heat and stir in the vanilla.

Scrape the glaze into a heatproof dish and press plastic wrap to the surface to prevent a skin from forming. Chill in the fridge until it is cool and thickened but will still dollop off of a spoon. Using a large spoon, drizzle the glaze, bit by bit, over the top of the bundt cake. Guide the glaze with the spoon so that the entire cake has drizzles of glaze running down the sides.