Coconut and raspberry loaf cake

• 150 grams unsalted butter
• 150 grams golden caster sugar
• 1 tsp vanilla extract
• 3 medium eggs
• 250 grams self raising flour
• 100 grams desiccated coconut
• 4 tbsp semi skimmed milk
• 6 tbsp raspberry jam
• 80 grams icing sugar
• 2 tsp raspberry jam
• 2 tsp hot water
• 2 tbsp desiccated coconut

1. Preheat the oven to 180C fan/160C gas mark 4.
2. Grease a 900g loaf tin.
3. Beat the butter, sugar and vanilla together until fluffy.
4. Beat in the eggs one at a time with a little of the flour (this is important as it helps stop the mixture splitting).
5. Fold in the coconut, remaining flour and milk.
6. Spoon 3/4 of the cake mix into the tin and top with the jam (not too close to the edges).
7. Spoon the rest of the mix on top.
8. Bake for 35 minutes, cover and return to the oven for another 20-25 minutes until just cooked and just golden.
9. (You might need to adjust the times for your oven, I had to cover mine after 20 minutes because the top was cooking too quickly).
10. Leave to cool.
11. Mix together the icing ingredients, drizzle the icing over the cake and sprinkle the coconut on top.

butter, sugar, vanilla, eggs, flour, coconut, milk, raspberry, icing sugar, raspberry, water, coconut

Taken from cookpad.com/us/recipes/349237-coconut-and-raspberry-loaf-cake (may not work)