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Method

1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20x30cm/8x12in traybake tin with baking paper.

2. To make the cake, cream the butter and sugar together in a freestanding mixer or using an electric hand-held mixer for about 3 minutes until light and fluffy.

3. Gradually add the eggs, mixing well after each addition. Add the vanilla and lemon zest and mix to combine.

4. Sift the flour, baking powder and salt into the mixture. Add the coconut and milk and mix again on a slow speed to thoroughly combine.

5. Spoon the mixture into the tin and level the top. Scatter half the raspberries evenly on top of the cake mixture and bake on the middle shelf for about 30 minutes or until a skewer inserted into the middle of the cake comes out with a moist crumb.

6. Leave the cake to cool in the tin.

7. Carefully lift the cold cake out of the tin on the paper. Spread the top with raspberry jam.

8. To make the buttercream, beat the butter in a freestanding mixer or using an electric hand-held mixer for about 1 minute until pale and light.

9. Scrape down the sides of the bowl and gradually add the icing sugar. Mix on a slow speed until combined.

10. Add the vanilla and milk and mix again until combined and the buttercream is pale, creamy and light.

11. Carefully spoon the buttercream in dollops on top of the cake to cover the jam and spread evenly. Scatter with fresh raspberries and chill the cake for about 20 minutes to make it easier to cut into squares. This serves 12 people generously, but you can stretch it a bit further if you need to.