COCONUT AND RASPBERRY LOAF CAKE

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

Preheat oven 180c/fan 160c/gas 4.Grease a 900g loaf tin.Beat the butter,sugar,and vanilla together until fluffy.Beat in the eggs one at a time with a little flour.Fold in the coconut,remaining flour and milk.Spoon 3/4 of the cake mix into the tin and top with the jam.Spoon the rest of cake mix on top.Bake for 35 minutes,cover and return to the oven fo another 20-25 minutes until cooked and just golden.Leave to cool.Mix together the icing ingredients,drizzle the icing over the cake and sprinkle with the coconut on top.

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