Raspberry Coconut Trifle

Ingredients

• Cake
• 200 g butter, softened
• 50 g unsweetened desiccated coconut, soaked in water for 1 hour and then squeezed dry
• 200 g demerara sugar
• 200 g all-purpose flour
• 3 teaspoons baking powder
• 4 eggs
• 1 tablespoon milk
• 2 tablespoons coconut milk
• Filling
• 2 tablespoons cornstarch
• 5 tablespoons icing sugar
• 398 ml ready-to-serve custard (I used PC Devon Custard)
• 398 ml coconut milk, less the 2 tbsp. needed for the cake
• 4 tablespoons coconut rum, such as Malibu
• 1 lime, juice and zest of
• 300 g frozen raspberries, defrosted (or use fresh if in season)
• 1 1/2 cups seedless raspberry jam
• 3/4 cup whipping cream