Raspberry Coconut Teacake

Buy or find
Desiccated coconut, 135g, plus a handful to sprinkle over the cake
Milk, 375ml
Fresh or frozen raspberries, 200g, plus the juice of 6 raspberries for the icing
Caster sugar, 300g
Self-raising flour, 225g
Butter, to serve (optional)
Icing sugar, 100g

Do
Preheat the oven to 160c fan forced.

Butter and flour the sides of a 21 cm x 11 cm loaf tin with baking paper and line the base with baking paper .

Place the coconut, milk, raspberries, sugar and flour in a bowl and mix with a wooden spoon to form a smooth batter.

Pour or spoon the batter into the tin and bake on the centre shelf of the oven for 1 1/4 hours or until a skewer inserted in the centre comes out clean.

Remove from the oven and rest in the tin for 5 minutes, then turn out the cake onto a wire rack to cool completely.

While the cake is cooking make the icing by sieving the raspberries to extract the juice and combine with the icing sugar. Add 1 tsp or so of boiling water to loosen up the icing a little. Stir until smooth.

Toast a handful of coconut in a frying pan.

Pour the icing over the cake and sprinkle over the toasted coconut.

Serve
By cutting the cake into slices and serving with butter.