Raspberry & coconut trifle cake - Good Food Middle East

Ingredients

• 200g butter, softened, plus extra for greasing
• 50g unsweetened desiccated coconut, soaked in water for 1 hr then squeezed dry
• 200g golden caster sugar
• 200g self-raising flour
• 1 tsp baking powder
• 4 eggs
• 1 tbsp milk
• 2 tbsp from a 200 ml/7 fl oz pack coconut cream (keep the rest for the filling)
• 1 tbsp cornflour
• 4 tbsp icing sugar
• 600ml good-quality ready-made custard from the chiller
• 4 tbsp Malibu (or you could use white rum)
• zest and juice 1 lime
• 300g pack frozen raspberries, defrosted, or use fresh
• 370g jar raspberries jam
• 142ml pot double cream
• fresh coconut, shredded, for decoration (optional)