WHAT YOU NEED

60 g (2¼ oz) desiccated coconut

For the base

150 g (5½ oz) plain (all-purpose) flour
1 teaspoon baking powder
70 g (2½ oz) cold salted butter, diced
1 egg, separated
250 g (9 oz) raspberry jam
80 g (2¾ oz) currants

For the sponge

1 egg
170 g (6 oz) white (granulated) sugar
1 teaspoon finely grated lemon zest
220 g (7¾ oz) self-raising flour
180 ml (6 fl oz) milk
70 g (2½ oz) salted butter, melted

For the icing

250 g (9 oz) icing (confectioners’) sugar
1½ teaspoons softened salted butter
½ teaspoon vanilla extract
few drops pink food colouring
30 ml (1 fl oz) boiling water

To make the base

Preheat the oven to 170°C (325°F). Grease an 18 x 28 cm (7 x 11¼ inch) slab tin, 6 cm (2½ inches) deep and line the base with baking paper. Grease again.

Place the flour, baking powder and butter in a food processor and pulse until the mixture resembles breadcrumbs. (Alternatively, this can be achieved by rubbing the ingredients together with your fingers.) Transfer to a large bowl.

In a small bowl, whisk the egg yolk and 50 ml (1½ fl oz) water together. Add this to the large bowl and mix to form a soft dough.

Whisk the egg white in another small bowl. Press the dough evenly into the tin, then brush with some of the whisked egg white to seal. Spread with a layer of raspberry jam, then sprinkle with the currants.

To make the sponge

Using hand-held beaters or a stand mixer, whisk the egg, sugar and lemon zest until well combined and pale. Add the flour, milk and butter and whisk until smooth.

Spoon the batter evenly over the currants.

Bake for 25–30 minutes, or until a skewer inserted into the centre comes out clean.

Allow to stand in the tin for 5_minutes before turning out onto a wire rack to cool completely.

To make the icing

Sift the icing sugar into a bowl. Add the butter, vanilla, a few drops of pink colouring and enough of the boiling water to make a good spreading consistency.

Spread the icing over the cake and sprinkle with the coconut.

Cut into squares when set.