Dissolve yeast in a little warm water with a pinch of sugar

Beat together milk, cream,butter, eggs and yeast

Combine with flour, raisins and lemon zest

Knead into a smooth, elastic dough/batter. Note: This much easier if done in a mixer

Cover and leave to rise until doubled

Punch down and form into either 1 large or 2 small rounds on a greased or non-stick oven tray

Cover with a damp tea towel and leave to rise again for around 30 minutes

Bake at 190c for around 20-25minutes, until golden brown in colour and a skewer inserted into the centre comes away clean

Allow to cool on a cake rack

To make the icing beat together butter, sugar and lemon juice until pale and fluffy

Spread thickly over the completely cooled bread. Sprinkle coconut on top