July 25, 2016

This article was written for Annabel & Grace, which is now part of Rest Less.



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
100g/7oz desiccated coconut, toasted

How to prepare
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 45 minutes or until risen and golden-brown.

Take out of oven and spread jam on top. Leave to cool.

Toast the coconut. I put on flat baking tray in roasting oven for 3 minutes, stirring once and watching carefully.  Scatter coconut over top of jam and decorate with extra raspberries.

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