Raspberry, lemon and coconut cake with vanilla ice cream

Preheat your oven to 160 degrees.

In a stand mixer, beat the sugar and butter until light and fluffy.

Add the eggs while mixing continuously.

Add the flour, baking powder and salt.

Scrape down the sides and add the milk followed by the lemon zest and juice.

Once mixed, grease and line a 9-10’’ cake tin and spoon the mix in.

Smooth off the surface and place in the oven for 25-30 minutes until golden and baked evenly.

Allow to fully cool on a wire rack before covering with the jam then sprinkle over the desiccated coconut.

Serve a thick slice of the cake with dale farm vanilla ice cream on the side.