Ingredients

150g Co-op unsalted butter, plus extra for greasing
150g golden caster sugar
1 tsp vanilla extract
3 Co-op British eggs
250g Co-op self raising flour
100g desiccated coconut
4 tbsp Co-op semi-skimmed milk
6 tbsp Co-op raspberry jam
For the topping:
80g icing sugar
2 tsp Co-op raspberry jam
2 tbsp desiccated coconut;

Method

Preheat the oven to 180°C/fan 160°C/Gas 4
Grease a 900g loaf tin. Beat the butter, caster sugar and vanilla extract until light and fluffy
Beat in the eggs, one at a time, with a little of the flour
Fold in the desiccated coconut, remaining flour and the milk
Spoon three quarters of the mixture into the tin, top with the raspberry jam and spoon the rest of the cake mix on top
Bake for 35 mins, cover with foil and return to the oven for 20-25 mins until the cake is just golden. Leave to cool
Meanwhile, mix the icing sugar and jam, adding 1-2 tsp of warm water to make a smooth icing
Drizzle the icing over the cake and sprinkle the coconut on top