Preheat oven to 325°F. Prepare pans with vegetable pan spray.
In large bowl, stir together flour, baking powder and salt. Set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs one at a time, mixing well after each. Add vanilla; mix well. Add flour mixture alternately with milk, beating until just combined. Divide batter evenly into 5 bowls (about 3/4 cup batter in each bowl). Mix cocoa powder and peanut butter chips into one bowl until completely combined. Mix chocolate chips into another bowl of batter. Mix coconut into third bowl and almonds into a fourth bowl. Pour each bowl of batter into a prepared pan. Drop jam in small dollops over the plain pan of batter; swirl into batter with butter knife.
Bake 18-21 minutes, rotating pans half way between baking. Cakes are done when toothpick inserted in center comes out clean. Cool 5 minutes on cooling grid; remove from pans and cool completely.