Let's bake: Coconut and Raspberry Cake

Yes, it's a bit naughty. Yes, it is a little bit messy. And yes, it is most likely to be at least half of your daily sugar intake but sometimes we need something decadant to reward ourselves for life's little triumphs. Right? In my opinion managing to get ready on time in the morning is enough justification. But you know, less about me... Great British Bake Off has finally returned, gracing our TV screens once more (thank goodness!) and I find myself ensuring that as the clock hits 8 o'clock Wednesday night, I'm comfortably placed on the sofa, paired with a slice of cake and a cup of tea to wash it down with. Please tell me I'm not the only one?

In preparation for tomorrows episode I decided enough was enough, farewell to the supermarket versions, I wanted to make my own. Now, I'll be the first to admit I am sadly no Mary Berry. However after easing my way in with chocolate cookies and sourdough bread at the weekend; and succeeding in not giving anyone food poisoning, I decided to tackle one of my all-time sweet treat favourites - Coconut and Raspberry Loaf. I know fruit in desserts won't be everyones cup of tea, but for me it is the pièce de résistance. However you could always switch it up and make it with chocolate instead, or flavour it with lemon. Both are perfect pairings with coconut. This one has a triple hit of the good stuff both outside and in; coconut oil, coconut milk and desiccated coconut, creating a rich, textured and flavourful cake, that’s spiked with tart raspberries and a layer of raspberry jam brushed on top. Raspberry and coconut are a match made in heaven and given I was able to pull it off without any errors, I’d say this is a good one for bakers anywhere from novice level upwards.

If you're a little hesitant to get into baking as you think it could be a hefty price-tag, don't be disheartened! For all my ingredients I got almost everything - with the exception of Coconut Milk, Coconut Oil and Frozen Raspberries, from Lidl for the grand price of £6! This recipe will create a cake that will serve at least six to eight people, which you could stretch to even ten to twelve, if you you want to ration the portion size. Averaging less than £1 a portion. What a bargain for a fresh, delicious tasting treat that the supermarket simply cannot produce. Plus! You will have over half of the ingredients left over to use towards more recipes too. If you like the look of this and want to make it yourself, go grab your apron and get yourself to the kitchen!

What you will need:

- 175g Desiccated coconut
- 330ml Full fat coconut milk
- 225g Caster sugar
- 2 Eggs, beaten
- 250g Self-raising flour
- 130g Frozen raspberries
- 2 tsp Vanilla extract
- 1 tbsp Coconut oil or the Frylight alternative will work too
- 3 tbsp Raspberry Jam
- 1 tbsp Water
- 1 tbsp Desiccated coconut for finishing
- A handful of fresh raspberries for finishing (optional)
- Icing sugar for dusting (optional)

What you need to do:

1. In a mixing bowl combine the desiccated coconut and coconut milk, then leave for an hour covered.

2. Once this hour has passed pre-heat your oven to 190 °C or 170°C if you're using a fan bake.

3. Whilst the oven is warming up, line a 2lb loaf tin and grease with coconut oil. If you want added help to lift the cake out with later, then lay some baking paper big enough to cover all sides in the tin also.

4. To the coconut mixture, add the sugar, egg and vanilla and stir in with a metal spoon. Then sift over the flour in stages, and stir in. Finally fold in the frozen raspberries. The mixture will be thick, almost porridge-like.

5. Spoon the mixture in to the loaf tin ensuring the mixture is distributed evenly, and place in to the centre of the pre-heated oven for 1 hour 15 minutes, or you can always check to see if it's baked by inserting a knife to the centre and seeing if it comes out clean.

6. Leave the cake in it’s tin for 5-10 minutes, then run a knife around the edge to loosen it and carefully lift it out using the baking paper. Leave to cool completely on a wire rack. This will take approximately 2 hours.

7. Once it’s completely cold, heat the raspberry jam and water in a small pan and cook for around 10 minutes. Then brush the jam over the top of the loaf and scatter with more desiccated coconut. Apply some more of the hot jam glaze to the centre of the loaf (if you want) and add the fresh raspberries.

7. Finally, dust with a little icing sugar, grab a knife and serve.