Preheat oven to 180•c and line a loaf tin with greaseproof paper.
In a large mixing bowl, cream together sugar and vegan butter using a wooden spoon or electric whisk. The mixture should be pale and fairly smooth.
In a small mixing bowl, stir ground flaxseed with water to form a gel or flax 'egg'. Set aside to thicken for two minutes then mix into the creamed butter and sugar.
Stir through the self raising flour, desiccated coconut and cornflour until fully combined. The mixture will be quite thick.
Add raspberries to the bowl, reserving 5-6 for the topping if desired. Stir them through the mixture until evenly dispersed. It doesn't matter if they break up a little bit, this will create delicious ripples or raspberry in the cake.
Pour the batter into prepared loaf tin and bake in the middle of the oven for 55 minutes, or until the top is firm and golden and a toothpick comes out clean. Remove from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack.
Spread raspberry jam over the top of the cooled cake and sprinkle with desiccated coconut. Top with a few fresh raspberries. Slice and enjoy! Store leftovers in an airtight container for up to four days.
