Stir in the desiccated coconut and flour. Spread the mixture into your tin and flatten it out with a wet spoon. Dot the jam onto the surface. Bake for about 25 minutes until the top is turning golden.

Bake for 25 minutes ... Add in the coconut and flour and stir well. Scoop half of the mixture into your prepared tray. Drizzle the raspberry jam mixture on top. The mixture will be too sticky ...

For the custard and assembly300ml whole milk300ml double cream1tsp vanilla extract6 medium free range egg yolks120g caster sugar4tbsp corn flour450g raspberry jam50g desiccated coconut150g fresh ...

This light and fluffy raspberry traybake cake is packed with fresh fruit and a hint of coconut. It's topped with a delicious vanilla buttercream and raspberry jam. It is perfect for a bake sale or ...