INGREDIENTS
1
pack Raspberries, frozen
1
Zest and juice 1 lime
4
Eggs
2 tbsp
A 200 ml/7 fl oz pack coconut cream
1
jar Raspberry jam
1 tsp
Baking powder
1 tbsp
Cornflour
200 g
Golden caster sugar
4 tbsp
Icing sugar
200 g
Self-raising flour
1
Coconut, fresh
50 g
Desiccated coconut, unsweetened
200 g
Butter
1 tbsp
Milk
142 milliliters
Pot double cream
600 milliliters
Ready-made custard from the chiller, good-quality
4 tbsp
Malibu (or you could use white rum)