Raspberry and Coconut Cake

Coconut Sponge

• 100 g coconut oil
• 100 g unsalted butter, soft, plus extra for greasing
• 180 g caster sugar
• 300 g self-raising flour
• 40 g desiccated coconut
• 1 tsp baking powder
• 1 pinch fine sea salt
• 4 large eggs

Coconut Buttercream Icing

• 100 g unsalted butter, soft
• 100 g coconut cream
• 400 g icing sugar

Assembly and Garnish

• 250 g raspberry jam
• 150 g fresh raspberries, for garnish
• 2 Tbsp flaked coconut, lightly toasted, for garnishing
  of 2 Tbsp desiccated coconut, lightly toasted, for garnishing