Victoria & David, Kate & William, raspberry & coconut .... matches made in heaven, right?
175g softened butter
175g caster sugar
175g plain flour
1 tsp baking powder
pinch of salt
60g desiccated coconut
Buttercream, raspberry jam & desiccated coconut to decorate.
Beat the softened butter & caster sugar until pale and fluffy (yes, this is important).
Add the eggs, one at a time.
Add the flour, coconut, baking powder, salt and milk & beat for a short time until mixed.
Bake in whatever tin you like (I think a loaf looks best), for about 45 minutes on 180oC.
Once the cake is cool, turn out & top with a layer of buttercream, followed by jam & a good sprinkle of desiccated coconut.