Ingredients

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

Method

1. Preheat the oven to 180°C/fan 160°C/Gas 4

2. Grease a 900g loaf tin. Beat the butter, caster sugar and vanilla extract until light and fluffy

3. Beat in the eggs, one at a time, with a little of the flour

4. Fold in the desiccated coconut, remaining flour and the milk

5. Spoon three quarters of the mixture into the tin, top with the raspberry jam and spoon the rest of the cake mix on top

6. 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

7. Meanwhile, mix the icing sugar and jam, adding 1-2 tsp of warm water to make a smooth icing

8. Drizzle the icing over the cake and sprinkle the coconut on top