Ingredients

Steps

• Preheat the oven to 180°C.
• Grease and line a 30cm flat shallow cake tin with baking parchment.
• Beat the flour, baking powder, butter, sugar, eggs, coconut, and lime together in a bowl.
• Carefully fold the raspberries into the batter.
• Pour the batter into the tin and bake for 25-30 minutes until golden.
• Remove the cake from the oven and immediately spread the jam over the top.
• Cool the cake then sprinkle with toasted coconut and extra raspberries.
• Cut the cake into squares to serve.