Preheat the oven to 180°C/Fan 160°C/gas mark 4 and grease and line a 2lb loaf tin. Make the tea in a jug or bowl (leaving the teabags in) and add the raisins to it. Leave for 20 minutes.
In the meantime stir together the flour, coconut, sugars and cinnamon until well distributed.
If the brown sugar has any lumps be sure to squash these with the back of a spoon. Add the raisins and tea being careful to discard the teabags. Then add the egg. Use a spoon to combine, but beware overmixing.
Spoon into the prepared tin and bake for 50 minutes – 1 hour until a skewer comes out of the centre of the cake clean.
Cool on a wire rack in the tin for 10 minutes, then remove from the tin and cool completely on a wire rack.
This recipe has been lovingly prepared by Great British Bake Off finalist Holly Bell from www.recipesfromanormalmum.com.
Serve with a cup of Typhoo tea!