Blueberry and lemon coconut slice

This vibrant bake is perfect with a cuppa.

Makes 16 squares

• Prep 20 mins

• Cook 25-30 mins

200g unsalted butter, softened

200g golden caster sugar

3 medium free-range eggs

1tsp vanilla extract

150g self-raising flour

1tsp baking powder

80g desiccated coconut, plus extra Zest and juice 2 lemons

200g blueberries

2tbsp whole milk

For the icing:

100g blueberries

2tbsp golden caster sugar

80g unsalted butter, softened

200g icing sugar, sifted

250g soft cheese

You will need:

20x25cm shallow baking tin, greased and lined with baking paper

1 Heat the oven to 160C Fan/gas 4. In a large mixing bowl, beat together the butter and sugar until light and fluffy.

2 Crack in the eggs one by one, beating well after each addition, followed by the vanilla extract. Sift and fold in the flour and baking powder.

3 Mix in the coconut, lemon zest, juice and blueberries. Stir in the milk to loosen. 4 Pour into the tin and level the top. Bake for 25-30 mins until golden and a skewer inserted into the middle comes out clean. Cool in the tin for 10 mins, then transfer to a wire rack to cool completely. 5 Meanwhile, for the icing, add the 100g blueberries and the sugar to a small pan. Simmer for a few minutes over a medium heat until they start to break down. Remove from the heat and leave to cool. 6 In a bowl, beat together the butter and icing sugar until smooth. Mix in the soft cheese and beat again. Swirl through the blueberry compote. Put the cooled cake on a plate, cover with icing and top with the extra coconut.

Per serving: 365 cals, 22g fat, 14g sat fat, 37g carbs