Raspberry and coconut tray bake

Pretty, plump raspberries are the heroes in this moist cake. Despite their delicate nature, they stay largely intact, releasing their juicy flavour with each moreish mouthful.

INGREDIENTS

SERVES 12 2 medium eggs 175g butter 200g caster sugar 250g self-raising flour 300g raspberries 25g coconut flakes

DIRECTIONS

Heat the oven to 180°C/350°F/gas 4 (or 160°C for fan ovens). Grease and line one 23cm square cake tin. Lightly beat the eggs. Beat the butter and sugar together until pale and fluffy. Gradually beat in the eggs, then fold in the flour. Spread the cake mixture over the base of the tin and bake for 20 minutes. Remove from the oven, arrange the raspberries over the cake and bake for a further 25 minutes. Remove from the oven again, and this time scatter over the coconut flakes. Pop back in the oven to cook for five minutes. Leave to cool in the tin before cutting into slices. Recipe courtesy of M&S. •