melted butter to grease
200 g butter
1 cup caster sugar
½ cup moist coconut flakes
1 ⅓ cups self-raising flour
1 tsp baking powder
200 ml coconut cream
1 tbsp cornflour
¼ cup icing sugar mixture
600 ml thick vanilla custard
80 ml white rum
finely grated zest and juice of 1 lime
300 g frozen raspberries, thawed
1 ¼ cups raspberry jam
150 ml double cream
shredded coconut, to serve
- Preheat oven to 180°C. Grease a 20cm springform tin and line base and sides with baking paper. Put butter and sugar in bowl of an electric mixer and beat on high until pale and creamy. Add coconut, flour, baking powder, eggs, milk and 2 tbsp of coconut cream, beating until smooth. Spoon mixture into prepared tin and bake for 45 minutes or until cooked when tested with a skewer. Set aside to cool on a wire rack.
- Meanwhile, to make filling, put cornflour, 1 tbsp of icing sugar and remaining coconut cream in a bowl. Heat custard in a medium saucepan over a medium-high heat until boiling. Whisk in coconut cream mixture, stirring constantly until boiling and thick. Transfer mixture to a bowl. Set aside to cool completely.
- Mix rum, zest, juice and remaining icing sugar in a small bowl.
- Line 20cm springform tin with plastic wrap. Trim cake if it’s dome-shaped, then cut into 3 horizontal layers. Place bottom layer back in tin and sprinkle with a little rum mixture. Crush 1/3 of the raspberries and combine with jam. Fold in another 1/3 of the raspberries, then spoon mixture over cake layer. Top with second layer of cake, sprinkle over more rum mixture, then spoon over custard, spreading it out. Top with final layer of cake and sprinkle over remaining rum. Place cake in fridge and leave to set for at least 4 hours.
- Transfer cake to serving plate. Whip cream until soft peaks form, then spread over cake. Serve scattered with remaining raspberries and shredded coconut.