Coconut and raspberry loaf cake Recipe

Name: Coconut and raspberry loaf cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 grams unsalted butter; 150 grams golden caster sugar; 1 tsp vanilla extract; 3 medium eggs; 250 grams self raising flour; 100 grams desiccated coconut; 4 tbsp semi skimmed milk; 6 tbsp raspberry jam; 80 grams icing sugar; 2 tsp raspberry jam; 2 tsp hot water; 2 tbsp desiccated coconut

Servings: persons

150 grams unsalted butter
150 grams golden caster sugar
1 tsp vanilla extract
3 medium eggs
250 grams self raising flour
100 grams desiccated coconut
4 tbsp semi skimmed milk
6 tbsp raspberry jam
80 grams icing sugar
2 tsp raspberry jam
2 tsp hot water
2 tbsp desiccated coconut

1
Preheat the oven to 180C fan/160C gas mark 4.
2
Grease a 900g loaf tin.
3
Beat the butter, sugar and vanilla together until fluffy.
4
Beat in the eggs one at a time with a little of the flour (this is important as it helps stop the mixture splitting).
5
Fold in the coconut, remaining flour and milk.
6
Spoon 3/4 of the cake mix into the tin and top with the jam (not too close to the edges).
7
Spoon the rest of the mix on top.
8
Bake for 35 minutes, cover and return to the oven for another 20-25 minutes until just cooked and just golden.
9
(You might need to adjust the times for your oven, I had to cover mine after 20 minutes because the top was cooking too quickly).
10
Leave to cool.
11
Mix together the icing ingredients, drizzle the icing over the cake and sprinkle the coconut on top.

817

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 150 grams unsalted butter, 150 grams golden caster sugar, 1 tsp vanilla extract, 3 medium eggs, and more.

Yes, Coconut and raspberry loaf cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut and raspberry loaf cake

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