Coconut and raspberry layer cake

Serves: 12 Ready in: 1hr (plus cooling time)

Cost per serving: 63p

300g/10oz butter, melted, plus extra for greasing

425g/15oz caster sugar

4 eggs, lightly beaten

1tsp vanilla extract

75g/3oz desiccated coconut

400ml can coconut milk

500g/1lb 5oz plain flour

3½ tsp baking powder

¼ tsp sea salt

3tbsp raspberry jam Freeze-dried raspberries and vanilla biscuit shapes, to decorate (see Cook’s Tip)

Soft cheese frosting

500g/1lb 2oz soft cheese 100g/4oz butter, softened 325g/11oz icing sugar, sifted if needed 1 Preheat the oven to 160°C/Fan 140°C/Gas Mark 3. Grease two 20cm/8in round cake tins and line with baking paper. Using an electric whisk, beat the butter, sugar, eggs, vanilla, coconut, coconut milk, flour, baking powder and salt together in a large bowl until smooth.

2 Divide the mixture equally between the tins and bake for 55mins or until a skewer inserted in the middle comes out clean. Leave to cool for 5mins then turn out onto a wire rack to cool completely.

3 Meanwhile, use an electric whisk to make the soft cheese icing by beating the soft cheese and butter together until well blended. Add half the icing sugar and whisk on a low speed until well blended. Add remaining icing sugar and beat for 5mins until pale.

4 Trim the tops off each cake to make flat. Slice each cake in half horizontally. Place the base of one cake on a cake stand or board and spread over 2tbsp icing. Add 1 tablespoon of jam and swirl through the icing. Repeat using the other cake halves, the icing and jam.

5 Using a palette knife, cover the top layer and sides of cake with the remaining icing. Scatter the top and sides with freeze-dried raspberries and smooth into the icing around the cake sides with a spatula. Decorate with vanilla biscuit shapes and serve.