Since it appeared on Postcards, I have longed to make Phillippa's Raspberry Coconut Teacake. I own a copy of Phillippa's Home Baking, the book in which the recipe is also featured, so I can't explain why it took me almost a year to get around to making it.
This cake, as Phillippa mentions, is unusual as it does not contain any butter or eggs. I also could not resist the fact that this cake is naturally pink (my favourite colour for cakes!) and is chock full of raspberries.
The icing is quite unusual as it contains the juice of five raspberries. I began to think that the raspberries I was sieving would never yield juice, but in the end, they did, to give the cake icing its glorious pink colour: