Coconut & Raspberry Cake with White Chocolate Icing

1. Preheat the oven to 180°C (fan)/350°F/Gas Mark 4.
2. Line a medium-sized loaf tin with greaseproof paper and set aside.

Dry ingredients

1. Thoroughly combine all dry ingredients in a large mixing bowl and set aside.

Wet ingredients

1. Thoroughly combine all wet ingredients in a large jug.
2. Pour the wet ingredients into the dry ingredients and stir through so fully combined (but don’t over-mix).
3. Pour the mixture into the pre-lined loaf tin and then push the raspberries evenly into the cake mix so they’re fully submerged.
4. Place the cake into the oven and bake for 30 minutes or until golden and a cake skewer or knife comes out clean. It’s best to check after 20 minutes and if the top of the cake is starting to burn, cover it with some foil.

Icing

1. Melt the chocolate using a double boiler/bain marie (a glass or ceramic bowl that fits on a saucepan of simmering water but doesn’t touch the bottom) and while you’re waiting for it to melt, weigh out the other ingredients.
2. Combine all ingredients using a hand or electric whisk (electric much easier!) until you get a nice fluffy consistency (not runny).

Decoration

1. Remove cake from the oven and wait for it to cool before icing.
2. Icing and decorate the cake to your taste.