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 ...

These buttery thumbprint cookies are rolled in toasted shredded coconut and filled with sweet raspberry ... indent with jam ...

This version adds a splodge of homemade raspberry jam to the classic custard-stuffed cardamom buns, topped with desiccated coconut ... balls and place on a baking tray and cover with oiled ...

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 ...