Preheat the oven to 180°C, fan 160°C gas 4. Grease and line a 30 × 20cm rectangular traybake tin with baking paper.

Using an electric mixer or wooden spoon, cream together the butter and sugar, until light and fluffy.

Slowly mix in the eggs, a little at a time, then stir in the vanilla extract, followed by the orange zest. Fold in the flour and baking powder with a large metal spoon, then stir in the milk so the mix is a little looser. Add a splash more milk if it seems very stiff.

Transfer the mixture to the prepared tin and bake in the oven for 30-35 minutes, until golden brown and springy to the touch. Leave to cool in the tin before carefully removing.

For the topping, place the raspberries and 2 tablespoons of water in a small saucepan over a medium heat and cook for about 5 minutes, or until starting to break down and become jam-like. Use the back of a spoon to gently press the raspberries through a sieve into a small bowl – you should get about 5 tablespoons of juice. If you don’t, top up with a splash of water.

Mix the juice with the icing sugar until you have a thick, smooth icing. Add a few drops of food colouring if you’d like it pinker. Spoon over the cake, and smooth over using a palette knife. Scatter with the coconut and slice into squares once set.