Ingredients

Ingredients

• 225g unsalted butter, plus extra for the tin
• 225g caster sugar
• 3 eggs, lightly beaten
• 1 tsp vanilla extract
• 1 lemon, zested
• 225g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• 75g raspberries
• 185g icing sugar
• 20g desiccated coconut

Directions

Method

• STEP 1

  Heat the oven to 180C/160C fan/gas 4. Butter a 30cm x 20cm rectangular traybake tin and line with baking paper. Put the butter and sugar in a large bowl and beat using an electric whisk until light and fluffy. Add the egg, a little at a time, whisking well after each addition. Beat in the vanilla extract and lemon zest.

• STEP 2

  Sift in the flour and baking powder, add the milk, then gently fold everything together until just combined and there are no visible traces of flour left. Spoon the batter into the prepared tin and bake for 25 mins until golden brown and springy to the touch. Leave to cool completely in the tin, then transfer to a wire rack set over a baking tray.

• STEP 3

  Cook the raspberries and 2 tbsp water in a small pan over a low to medium heat for 3-4 mins or until they start to break down. Remove from the heat. Pour into a sieve over a bowl, squeezing out as much of the juice as possible. Discard the pips.

• STEP 4

  Tip the icing sugar into a bowl and gradually mix in the raspberry juice until you have a thick, smooth, spreadable pink icing (add a splash of water if it’s too thick). Spoon the icing over the cake and smooth with a palette knife. Let it stand for 1-2 mins, then scatter over the coconut. Leave at room temperature until the icing is fully set, then cut into squares to serve.