Coconut cake

Instead of butter, this cake contains soft cheese and creamed coconut. Serve with the raspberry lime drizzle below, if you like.

n Serves 8 n Prep 15 mins plus cooling n Cook 1 hr 10 mins

200g block creamed coconut, chopped 3 tbsp rapeseed oil

200g full-fat soft cheese

600g caster sugar

5 eggs

2 tsp vanilla extract

375g plain flour

175g desiccated coconut icing sugar, for dusting raspberry lime drizzle (see

below; optional) toasted coconut flakes and pared lime

zest, to serve (optional)

1 Melt the creamed coconut in a small pan over a low heat. Mix in the oil, then pour into a large heatproof bowl. Leave to cool. 2 Heat the oven to 160C/140C fan/gas 3. Line a deep 20 x 30cm baking tin with baking parchment. Add the soft cheese and sugar to the cooled creamed coconut mixture, and beat until light and fluffy.

Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and a pinch of salt until the mixture is mousselike. Fold in the flour and coconut.

3 Scrape the mixture into the tin. Bake for 1 hr-1 hr 5 mins, or until golden brown and a skewer inserted into the middle comes out clean. Turn out onto a wire rack and leave to cool completely. Dust with icing sugar and cut into wedges, then serve topped with the drizzle, coconut flakes and lime zest, if you like.

PER SERVING 731 kcals, fat 37g, saturates 25g,

carbs 96g, sugars 67g, fibre 4g, protein 11g, salt 0.3g

Raspberry lime drizzle

Blitz 250g raspberries with 3 tbsp light brown soft sugar in a food processor until smooth, then push through a sieve. Discard the pips. Gently stir in 250g raspberries and the zest of 1/2 lime.