Do

1. Preheat oven to 180ºC (fan forced). Grease and line a large loaf tin (25cm x 9.5cm).

2. Place sugar and coconut into TM bowl and mill 10 sec/speed 9.

3. Add butter and whip 30 sec/speed 5.

4. Add eggs and combine 20 sec/speed 4.

5. Add yoghurt (or yoghurt and milk mix), flour and citrus juice and mix 20 sec/speed 5.

6. Pour half the batter into the loaf tin and top with 1/3 of the raspberries.

7. Pour the remainder of the batter into the tin and top with another 1/3 of the raspberries, setting aside the remaining 1/3 of the raspberries for the topping.

8. Using a knife, gently swirl the batter to incorporate the raspberries into the mix. Smooth the top of the loaf with a spatula ensuring all the raspberries are below the batter

9. Bake the loaf for 50 minutes, or until golden brown and a skewer inserted into the centre comes out clean.

10. Rest the loaf in the tin for 10 minutes, then remove to a cake rack to cool completely before icing.

11. To make Icing: Place icing sugar and citrus juice into a bowl. Slowly add coconut milk, stirring as you go until you get a mix that is slightly runny, but thick enough to stay put on top of the loaf, allowing a little to run over the sides. Spread over cooled cake and decorate with remaining raspberries.