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Raspberry & coconut trifle cake


Raspberry & coconut trifle cake Recipe

Ingredients:
  • 200g butter , softened, plus extra for greasing
  • 50g unsweetened desiccated coconut , soaked in water for 1 hr then squeezed dry
  • 200g golden caster sugar
  • 200g self-raising flour
  • 1 tsp baking powder
  • 4 eggs
  • 1 tbsp milk
  • 2 tbsp from a 200 ml/7 fl oz pack coconut cream (keep the rest for the filling)
  • 1 tbsp cornflour
  • 4 tbsp icing sugar
  • 600ml good-quality ready-made custard from the chiller
  • 4 tbsp Malibu (or you could use white rum)
  • zest and juice 1 lime
  • 300g pack frozen raspberries , defrosted, or use fresh
  • 370g jar raspberries jam
  • 142ml pot double cream
  • fresh coconut , shredded, for decoration (optional)
Directions:
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