1

Preheat the oven to 180°C, fan 160°C, gas mark 4. Lightly mist 2 x 20cm x 30cm baking tins with cooking spray and line with baking paper, allowing some overhang.

2

To make the ‘jam’, press the raspberries and any juices through a sieve set over a small pan. Discard the seeds. Stir in the chia and icing sugar. Cook over a medium heat for 3 minutes. Remove from the heat to cool and thicken.

3

For the cake, beat the eggs, sugar and vanilla together in a bowl, until the mixture is pale and doubled in size. Sift in the flours and fold to combine. Divide between the tins. Bake for 15 minutes, until springy. Cool in the tins for 5 minutes, then turn out onto a rack to cool completely.

4

Meanwhile, for the filling, whisk the ricotta, vanilla and icing sugar in a bowl until smooth. Cover and chill until needed.

5

To assemble, mist and line one of the cake tins as before. Place one sponge in the tin and spread with the ricotta mixture, followed by the ‘jam’. Invert the second sponge on top, cover with baking paper and place another tin on top, weighing it down with 2 full tin cans. Chill for 1 hour.

6

For the topping, sift the icing sugar and cocoa into a heatproof bowl set over a pan of simmering water, then mix in the milk. Stir for 2-3 minutes until warm. Spread over the sponge and scatter on the coconut. Allow to set.

7

To serve, use the overhanging baking paper to carefully lift the slice out of the tin, then cut into squares.