- 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
- 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.