Coconut and raspberry jam roly-poly

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Grease a 45cm x 35cm sheet of baking paper and lay it on a work surface, greased-side up. Sprinkle half the desiccated coconut evenly over the paper.
2. Sift the flour into a large bowl and stir in the sugars, suet and a good pinch of salt. Add the coconut milk with the whole milk. Mix with a metal spoon or palette knife to form a firm dough.
3. Tip onto a lightly floured surface and gently knead with your hands for 1-2 minutes, then roll out with a rolling pin to form a rectangle about 40cm x 30cm. Transfer to the greased coconut-sprinkled baking paper, then spread with the jam. Sprinkle over the remaining desiccated coconut.
4. Roll up the pastry tightly from the short end (use the baking paper to help you), then squeeze the ends a little to make it harder for the jam to ooze out as it cooks. Roll the paper tightly around the dough, then wrap in a double layer of foil, scrunching the ends to seal.
5. Set a rack inside a large roasting tin and put the foil-wrapped roll onto it. Pour freshly boiled water from a kettle into the tin, making sure the water doesn’t touch the foil. Bake for 1 hour 10 minutes or until a skewer comes out with no sticky dough on it, just the jam. You may need to top up the water in the tin halfway through cooking. Serve straightaway, sliced, with custard.