Pre heat the oven 170 degrees C. Line the base and sides of a loose bottom 6’’ cake tin.

Whisk the Dromona butter and sugar together until light in colour and fluffy. Add one egg at a time until each is incorporated followed by the coconut and coconut cream. Sift the flour and fold carefully into the mix.

Pour into the cake tin and place in the centre of the oven and bake for 40 minutes, check it is baked by placing a skewer into the centre of the cake, if it comes out clean its baked, if not give it another 5 minutes or so and check again.

Meanwhile make the buttercream icing. Whisk the Dromona butter until soft and pale, gradually add the icing sugar and 1-2 tablespoons of coconut cream to give a smooth creamy icing. If using straight away leave out of fridge if not cover and place in fridge until needed, bring back to room temperature before icing.

Allow to cool in tin before turning out and removing lining. Cut the cake in three even layers.

Place the base layer on a cake stand or plate.

Spread a layer of raspberry jam over the base and a thin layer of coconut buttercream, add the next layer of cake and repeat, top with the last cake layer. Spread the remaining buttercream on the top and down the sides in stages, adding little teaspoonfuls of jam along the way and swirl into the buttercream to create a lovely colour and texture. Finish with fresh raspberries on top and a dusting of icing sugar.