Method

• 1.
  Preheat oven to 170ºC/150ºC fan-forced. Grease base and sides of a 22.5cm x 14cm x 9cm-deep loaf pan and line with baking paper.
• 2.
  Add sugar, butter, oil, zest, coconut essence and vanilla to a stand mixer fitted with the paddle attachment and beat on high speed for 8 minutes, scraping side of bowl occasionally, or until mixture is fluffy. Combine 2 whole eggs and 2 egg yolks (reserving 2 egg whites for the frosting) in a bowl and gradually add to mixture, beating until combined and fluffy.
• 3.
  Place flour, baking powder and a pinch of fine salt in a medium bowl. Add desiccated coconut and stir to combine.
• 4.
  Using a large spatula, fold in half the flour mixture until almost fully incorporated. Fold in half the coconut milk until almost fully incorporated. Repeat with remaining flour mixture and coconut milk until thoroughly combined. Transfer mixture to prepared pan and smooth top. Bake for 1 hour 10 minutes, or until top is golden and a skewer inserted at centre comes out clean. Cool in pan for 10 minutes, then gently remove from pan to cool completely on a wire rack.
• 5.
  Meanwhile, to make the jam, place all ingredients in a small heavy-based saucepan over high heat and boil rapidly, stirring frequently, for 6-8 minutes, until thickened. Cool to room temperature. Refrigerate until required.
• 6.
  For the frosting, place 4 egg whites, icing sugar and 1/2 tsp salt flakes in the bowl of a stand mixer placed over a saucepan of gently simmering water (don’t let base of bowl touch the water). Using a whisk, stir mixture until warm to touch. Place bowl in a stand mixer fitted with the whisk attachment and whisk on high speed until mixture is fluffy and thick. Reduce speed to low, add berries and rosewater and whisk until combined.
• 7.
  To assemble, place cake on a serving platter. Cut a long 4cm-wide strip of baking paper to sit lengthways along top of cake. Secure each end with toothpicks. Smooth frosting across top (including over paper) and long sides of cake. Lift cake up and over a large bowl, pick up handfuls of shredded coconut and press into top and sides, letting excess fall back into bowl.
• 8.
  Place cake back on serving platter, peel away paper strip to expose the strip of cake. Spoon jam over exposed strip (if jam is too thick, add 1 tsp of water to loosen it up). Smooth frosting onto short edges and dust with more shredded coconut. Slice as desired.