Purée 250g raspberries with 3 tbsp
brown sugar. Rub through a sieve. Mix
with 250g raspberries. Stir in zest ½ lime.
In a small pan, heat the creamed
coconut gently until it melts. Mix in oil,
then pour into a large bowl. Leave to cool.
Heat oven to 160C/140C fan/gas 3. Line
a deep 20 x 30cm baking tin with baking
parchment. Add cheese and sugar to the
cooled cream, then beat until light and
fluffy. Add eggs, one at a time, beating
well after each, then the vanilla extract
and a pinch of salt. The mix will become
mousse-like. Fold in flour, then coconut.
Scrape into the tin. Bake for 1 hr-1 hr
5 mins until golden brown and a skewer
stuck in the centre comes out clean. Turn
out and cool on a rack. Serve, dusted with
icing sugar and cut in wedges. Pour on the
drizzle, add coconut curls and zest, if using.