Raspberry & Coconut Loaf

Victoria & David, Kate & William, raspberry & coconut .... matches made in heaven, right?

175g softened butter

175g caster sugar

2 eggs

175g plain flour

1 tsp baking powder

pinch of salt

60g desiccated coconut

75ml milk

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.