Definitely worth saving weight watchers points for this (6 per serving btw).
175g butter (room temperature)
175g caster sugar
175g self raising flour
50g desiccated coconut
1 tbsp raspberry jam
2 tbsp desiccated coconut
2 tbsp icing sugar
1 tsp Malibu rum
Preheat oven to 180C and line a loaf tin
1. Cream the butter and sugar until light and fluffy. Add one egg at a time followed by the flour and mix until all combined. Fold in the coconut.
2. Pour half into the tin, add the raspberries then cover with the remaining cake mix. Bake for 55mins to an hour or until golden brown and a skewer inserted comes out clean.
3. While the cake is cooling, make up the icing – mixing the icing sugar with the Malibu.
4. Once the cake is cool, cover with the jam, sprinkle over the coconut and drizzle over the icing.