Ingredients

• 350g/12oz self-raising flour
• 2 tsp baking powder
• 350g/12oz unsalted butter
• softened
• 350g/12oz caster sugar
• 6 free-range eggs
• 200g/7oz desiccated coconut
• 2 limes
• juice and zest only
• 350g/12oz raspberries
• plus extra for decoration
• 150g/5oz raspberry jam
• thinned with a little hot water
• 200g/7oz desiccated coconut
• toasted

Directions

• Preheat the oven to 180C/360F/Gas 4.
• Grease and line a 30cm/12in flat shallow cake tin with baking parchment.
• For the cake
• beat the flour
• baking powder
• butter
• sugar
• eggs
• coconut and lime juice together in a bowl (or use an electric mixer).
• Carefully fold in the raspberries.
• Pour the cake batter into the cake tin
• then bake in the oven for 25-30 minutes or until risen and golden-brown. Test the cake with a metal skewer - if the skewer comes out clean
• the cake is cooked through.
• Remove the cake from the oven and immediately spread the jam over the top.
• Allow the cake to cool then and sprinkle with the desiccated coconut and place the extra raspberries on top.
• To serve
• cut the cake into squares.