Coconut cake

• block creamed coconut↗200g g

  chopped

• rapeseed or groundnut oil3 tbsp tbsp
• 200g tub full-fat soft cheese
• sugar↗600g g
• large eggs↗5
• vanilla extract↗2 tsp tsp
• plain flour↗375g g
• desiccated coconut↗175g g
• icing sugar, raspberry lime drizzle (see below), coconut curls and lime↗

  zest (both optional) to serve

Step-by-step instructions

1. 1

   In a small pan, heat the creamed coconut gently until it melts. Mix in oil, then pour into a large bowl. Leave to cool.

2. 2

   Heat oven to 160C/140C fan/gas 3. Line a deep 20 x 30cm baking tin with baking parchment. Add cheese and sugar to the cooled cream, then beat until light and fluffy. Add eggs, one at a time, beating well after each, then the vanilla extract and a pinch of salt. The mix will become mousse-like. Fold in flour, then coconut.

3. 3

   Scrape into the tin. Bake for 1 hr-1 hr 5 mins until golden brown and a skewer stuck in the centre comes out clean. Turn out and cool on a rack. Serve, dusted with icing sugar and cut in wedges. Pour on the drizzle, add coconut curls and zest, if using.