Ingredients
200g block creamed coconut, chopped
3 tbsp rapeseed or groundnut oil
200g tub full-fat soft cheese
600g sugar
5 large eggs
2 tsp vanilla extract
375g plain flour
175g desiccated coconut
icing sugar, raspberry lime drizzle (see below), coconut curls and lime zest (both optional) to serve
Method
In a small pan, heat the creamed coconut gently until it melts. Mix in oil, then pour into a large bowl. Leave to cool.
Heat oven to 160C/140C fan/gas 3. Line a deep 20 x 30cm baking tin with baking parchment. Add cheese and sugar to the cooled cream, then beat until light and fluffy. Add eggs, one at a time, beating well after each, then the vanilla extract and a pinch of salt. The mix will become mousse-like. Fold in flour, then coconut.
Scrape into the tin. Bake for 1 hr-1 hr 5 mins until golden brown and a skewer stuck in the centre comes out clean. Turn out and cool on a rack. Serve, dusted with icing sugar and cut in wedges. Pour on the drizzle, add coconut curls and zest, if using.