1. Heat the rice, sugar and coconut cream in a pan. Simmer till the rice is soft. Leave to cool.
2. Cream butter and sugar together. Add in beaten egg.
3. Add in desiccated coconut. Fold in the self-raising flour.
4. Stir the coconut cream into the cake mixture.
5. Transfer the cake mixture into a prepared 18cm round cake tin and bake in the centre of the oven Gas Mark 4 /350F/ 180C for 45 minutes.
6. Spread coconut cream rice on to the top of the cake and the sprinkle on the almond. Bake for another 15 minutes.
Serve with a nice cup of English tea