Coconut & raspberry loaf

A delicious combination, topped with billowy icing. CUTS INTO 8-10 SLICES Prep 30min, plus cooling COOK about 1hr 15min

• 175g (6oz) unsalted butter, softened, plus extra to grease

• 50g (2oz) desiccated coconut

• 175g (6oz) caster sugar

• 3 medium eggs, beaten

• 175g (6oz) self-raising flour

• 150g (5oz) raspberries TO DECORATE

• 15g (½oz) coconut flakes

• 1 medium egg white

• 175g (6oz) caster sugar

• Pinch cream of tartar

• 1tsp Malibu, optional

• Freeze-dried raspberries, ground, optional

1 Preheat oven to 180°C (160°C fan) mark 4. Grease and line base and sides of a 900g (2lb) loaf tin with baking parchment. Spread desiccated coconut on a baking sheet. Cook for 2min or until very lightly toasted. Empty into a bowl; set aside.

2 In a large bowl, beat butter and sugar with a handheld electric whisk until light and fluffy, about 5min. Add eggs gradually, beating well after each addition.

3 Fold in flour and toasted coconut. Fold in raspberries gently. Spoon into prepared tin; spread to level. Bake for 55min-1hr 5min, or until a skewer inserted into centre comes out clean. Cool in tin for 10min; remove and cool on a wire rack.

4 Meanwhile, spread coconut flakes on a baking sheet and cook in oven for

2min, or until lightly toasted. Set aside.

5 Transfer cooled loaf to a board; remove parchment. For the icing, put egg white, sugar, cream of tartar, pinch of salt and 2tbsp water into a heatproof bowl; mix with a handheld electric whisk. Put bowl over a pan of simmering water; whisk until mixture is thick and sugar has dissolved (9-10min). Whisk in Malibu, if using. Spread over cake. Sprinkle over coconut flakes and freeze-dried raspberries, if using. Serve.

TO STORE Keep un-iced cake in an airtight container at room temperature for up to 1 week. Once iced, eat within a day.

PER SLICE (IF SERVING 10): CALS 404; FAT 20G; SAT FAT 13G; CARBS 49G