Sieve flour and icing sugar into mixing bowl
Add lard and butter
Rub in until it resembles breadcrumbs
Bind with egg yolk and cold water
Gently knead, wrap in clingfilm and chill for about 30 mins
Roll pastry and line flan tin, taking care not to stretch the pastry
Chill for 15mins
Prick the base, gently, with a fork. Line with foil and baking beans
Bake for 20mins. Remove the foil and beans and cook for further 5 mins
Leave pastry case to cool
Put custard powder, sugar, vanilla essence and milk into a pan
Heat gently whisking all the time until the custard is smooth and thick.
Leave to cool, covered with cling film to prevent a skin forming
Spread jam over the base of the flan case
Sprinkle over half the coconut
Pour over the custard and sprinkle over remaining coconut
Chill and serve decorated with fresh raspberries